Beetroot Cutlet

Directions

• 1)

  In a pot boil the beetroot and potato until they both become soft but not mushy. It takes around 10-20 minutes to get evenly boiled beetroot & potato. Meanwhile you can prep the other veggies mentioned in the ingredient list. You can check if properly boiled or not by poking the beetroot & potato with a fork. If the fork slides easily all the way to the center, the veggies are done. Cool beetroot & potato by running them under cold water or you can dunk them in an ice water bath. Next peel & grate the beetroot & potato in separate bowls. Set aside.

• 2)

  Heat 1 tbsp oil in a pan. To it add finely chopped ginger, garlic, chili & onions. Sauté until the raw smell of these ingredients goes away. Next add grated carrots, boiled peas, finely chopped capsicum. Sauté until the mixture becomes dry. Next add grated potatoes & beetroots .

• 3)

  Add all the spice powders & salt to taste. Give everything a good mix. Transfer the mixture on a plate and let it cool down.

• 4)

  Once the veggie mixture cools down shape them into round patties.

• 5)

  Take semolina in a plate. Place each cutlet on the semolina and ensure it is well coated on all the sides. Once all the cutlets are well coated place them in a refrigerator for 10-15 minutes to firm up.

• 6)

  Take the cutlets out of the refrigerator & shallow fry them until they are crisp by flipping the sides.

   

• 7)

  Serve them with your favorite dip. I like to serve these with tomato ketchup or green chutney.