Beetroot cutlet

Cutlet, a delectable combination of mashed potatoes and other veggies is a deep fried snack which is crispy outside and soft inside. These mild spicy and crispy cutlets tastes delicious when served with dips like green chutney or tomato sauce. This recipe is inspired from the all time favorite ‘Indian coffee house’ beetroot cutlets.

Ingredients

• 1 cup potatoes, boiled and mashed
• 1/2 cup beetroot, boiled and mashed
• 1 large onion, finely chopped
• 1 tbsp ginger garlic paste
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1/4 tsp turmeric powder
• 1/2 tsp garam masala
• 1/4 cup finely chopped coriander leaves
• 2 tbsp maida
• salt to taste
• oil to fry
• 1/2 cup corn flour slurry
• 1 cup bread crumbs

Method

• Heat oil in a pan. Add ginger garlic paste sauté for few seconds. Add finely chopped onion and sauté until translucent.
• Next add red chili powder, turmeric powder, coriander powder, garam masala and salt. Fry on low flame until the raw smell goes away.
• Further, add boiled and mashed potato, and beetroot continue to mix on low flame.
• Finally add chopped coriander leaves add 2 tsp all purpose flour/maida and mix well. This helps to give a perfect shape to the cutlet. Set aside and allow it to cool completely.
• Prepare corn flour slurry by mixing corn flour with water. Shape the veggie mixture into desired shapes.
• Dip the shaped cutlets into corn flour slurry and roll in bread crumbs.
• Heat oil in a wok and deep fry until brown. Repeat the same with the remaining cutlets.
• Serve hot with sauce and sliced onion.