Beetroot Cutlet
Beetroot cutlets are like colorful delicious bites that aren't just tasty; they're packed with goodness too. Whether you enjoy them as a side dish, or snack or in a burger or wrapped in a roll these delightful patties will leave you craving for more.
Ingredients
- 2 nos medium beetroots, boiled & grated
- 2 nos medium potatoes boiled & grated
- 1/4 cup onion chopped
- 1/4 cup capsicum chopped
- 1/4 cup coriander leaves chopped
- 1 tsp green chilli chopped
- 1/2 tsp ginger grated
- 1/2 tsp red chili powder
- 1/2 tsp cumin powder
- 1/2 tsp chaat masala
- 1/4 tsp turmeric powder
- 3 tbsp corn flour or rice powder
- 1 tbsp Lemon juice or amchur powder
- Salt to taste
- 1/4 cup semolina (rava)
- Oil as required
Instructions
- Grate the peeled beetroots using a grater. Collect the grated beetroot in a mixing bowl.2 nos medium beetroots,
- Boil the potatoes until they are soft and mash them thoroughly. Add the mashed potatoes to the bowl with grated beetroot.2 nos medium potatoes
- Now, add finely chopped onions, green capsicum, chopped coriander leaves, green chilies, grated ginger, red chili powder, cumin powder, amchur powder, chaat masala, and salt to the bowl. Mix all the ingredients well, ensuring the spices are evenly distributed.1/4 cup onion, 1/4 cup capsicum, 1/4 cup coriander leaves, 1 tsp green chilli, 1/2 tsp ginger, 1/2 tsp red chili powder, 1/2 tsp cumin powder, 1/2 tsp chaat masala, 1/4 tsp turmeric powder, 1 tbsp Lemon juice or amchur powder, Salt
- Add cornflour or rice flour to the mixture, a little at a time, and mix well until the mixture becomes firm enough to shape into patties.3 tbsp corn flour or rice powder
- Take a small portion of the mixture and shape it into a flat, round tikki. Similarly, shape the rest of the mixture into patties. You can make them as big or small as you prefer.
- Take semolina (rava) in a plate. Roll and coat all the cutlet with semolina. Dust off excess semolina and keep it aside.1/4 cup semolina (rava)
- Heat some oil in a non-stick pan or a griddle over medium heat. Once the oil is hot, place the beetroot cutlet on it and shallow fry it until it turns golden brown and crisp on both sides. It should take around 3-4 minutes per side.Oil
- Once done, transfer the tikkis to a plate lined with a paper towel to remove any excess oil.