A Simple Recipe For Beetroot Cutlets

Beetroot cutlets are a delightful snack that combines the earthy sweetness of beets with savory spices. Whether you're looking for a tasty appetizer or a satisfying light meal, these cutlets are sure to please your taste buds. Plus, they're easy to make! Let's dive into this simple recipe.

Ingredients:

• 2 Medium-sized beetroots, boiled and grated

• 2 Medium-sized potatoes, boiled and mashed

• 1 Small onion, finely chopped

• 2 Green chilies, finely chopped (optional)

• 1-Inch piece of ginger, grated

• 2 Cloves of garlic, minced

• 1 Teaspoon garam masala (Indian spice blend)

• 1 Teaspoon cumin powder

• 1 Teaspoon coriander powder

• 1/2 Teaspoon turmeric powder

• Salt to taste

• 2 Tablespoons breadcrumbs

• 2 Tablespoons cornflour (cornstarch)

• Cooking oil for frying

Instructions:

STEP 1- Prepare the Mixture:

In a large mixing bowl, combine the grated beetroot, mashed potatoes, chopped onion, green chilies (if using), grated ginger, minced garlic, garam masala, cumin powder, coriander powder, turmeric powder, and salt. Mix well until all the ingredients are evenly distributed.

STEP 2- Shape the Cutlets:

Take a small portion of the mixture and shape it into a round patty or any desired shape. Repeat this process with the remaining mixture until you’ve formed all the cutlets.

STEP 3- Coat with Breadcrumbs:

In a shallow plate, spread out the breadcrumbs. Coat each cutlet with breadcrumbs evenly on all sides. This will give the cutlets a crispy texture when fried.

STEP 4- Prepare the Binding:

In another shallow plate, mix the cornflour with a little water to make a thin paste. This will act as a binding agent for the breadcrumbs.

STEP 5- Dip and Coat:

Dip each breadcrumb-coated cutlet into the cornflour paste, ensuring it’s evenly coated. Then, gently roll it again in the breadcrumbs to double coat. This will help the cutlets hold their shape and prevent them from breaking during frying.

STEP 6- Fry the Cutlets:

Heat cooking oil in a frying pan over medium heat. Once the oil is hot, carefully place the coated cutlets into the pan, ensuring not to overcrowd them. Fry until golden brown and crispy on both sides, flipping them occasionally for even cooking.

STEP 7- Drain Excess Oil:

Once the cutlets are cooked to perfection, remove them from the pan and place them on a plate lined with paper towels to drain any excess oil.

STEP 8- Serve and Enjoy:

Your crispy and flavorful beetroot cutlets are ready to be served! Enjoy them hot with your favorite dipping sauce or chutney.