BEETROOT CUTLET

Beetroot cutlet is an easy, colorful and healthy appetizer made from beetroot, potato and aromatic spices. Crispy outside and soft inside, these cutlets are shallow fried snacks, hence a healthy option with evening tea. So if you are bored with the same evening snacks everyday, do give it a try. 

Ingredients : 

1. Beetroot - 1 cup (grated)
2. Boiled potato - 1
3. Cashew nuts - 1 tsp (chopped)
4. Raisin - 1 tsp
5. Onion - 1 big (finely chopped)
6. Green chilli - 2 (finely chopped)
7. Ginger garlic paste - 1 tsp
8. Salt - to taste
9. Cumin powder - 1/2 tea spoon
10. Coriander powder - 1/2 tea spoon
11. Red chilli powder - 1/2 tea spoon
12. Amchur powder - 1/2 tea spoon
13. Garam masala powder - 1/2 tea spoon
14. Chat masala - 1/2 tea spoon
15. Coriander leaves - Finely chopped (1 tsp)
16. Green peas (optional) - 1/3 rd cup (pre-boiled)
17. Maida - 2 tsp
18. Bread crumbs 
19. Oil for frying

Process:

1. Peel and grate the beetroot and keep aside. Also peel, cut and boil potatoes separately and keep them aside.
2. To make the cutlet mix, place a pan on low medium flame. Add 1 tsp oil and fry cashew and raisin first. Once the cashew nuts turn brown, add chopped onions, green chilli and ginger garlic paste. Add salt and saute for 3-4 minutes. Then add grated beetroot. Now add all the powder spices and give it a good mix. Once you feel that the raw aroma of beetroot is gone, add the boiled potatoes and mash them properly with this mixture. Transfer to a bowl.
3. Now add finely chopped coriander leaves and boiled peas (if you are using peas), mix everything nicely with soft hand. And let it cool down and then start taking small portions of the mixture and give them cutlet shapes, can be round or oval or whichever you like. Place them in a plate.
4. In another small bowl, take maida and by adding water, make a smooth batter. The outer coating of the cutlet should be less for this cutlet, so that the color of the beetroot is seen through outside, hence the batter should not be thick, neither too watery.
5. In a plate, take the breadcrumbs.
6. Now deep the cutlets into this maida batter and roll it into bread crumbs and place them in a plate. Once all the cutlets are ready, refrigerate them for 20-25 minutes.
7. Now, take oil in a frying pan for shallow fry, and start placing the cutlets one by one, 3-4 cutlets you can fry at a one-go, in medium flame. Serve hot with ketchup.