Friday, 7 August 2015

Beetroot cutlet




Cutlets are easy party snacks. Can be prepared ahead and tastes good even when it is not hot.
Since my daughter is not much fan of beetroot, I find some way or the other to feed her some beet root.
You can also include other veggies like carrot, beans, cauliflower, green peas etc. Potatoes are mandatory in this recipe as it’s the main binding agent.
Ingredients:
·         Beetroot - ½ beetroot medium size – grated
·         Potatoes – 4 medium size
·         Bread slices - 4
·         Green chili – 1 – finely chopped
·         Ginger – 1 inch piece – grated
·         Fennel seeds – ½ tsp
·         Garam masala powder – ¼ tsp
·         Chili powder  - ¼ tsp ( Change according to your spice level, I added ½ tsp and its was hot)
·         Salt to taste
·         Oil for shallow fry / Deep fry.
You also need these
·         Bread crumbs – for coating the cutlets
·         Maida – 1 tbsp
·         Water – as required.

Method:
Pressure cook potatoes for 3 whistles and cool it down.
Grate beetroot.


In wide bowl take the boiled peeled potatoes and grated beetroot.


Immerse bread slice in water and squeeze well, there should not be any water, and then add to the potato beetroot bowl.  Don’t immerse all the bread slices together, do it one by one.


Add grated green chili, grated ginger, fennels seeds.




Add the garam masala, chili powder and salt.



 

Mash them well.
Flat them into patties. Keep them aside.



In a flat bowl, add a tbsp of maida and mix water. Make it a thick batter. Like dosa batter. Actually we can substitute maida here with atta too. I will have to try it. (My batter was little runny, you please make it thick J )

In another plate take some bread crumbs. You can powder some rusks to make bread crumbs or toast the bread in oven till crisp then powder it in mixer. I find the rusk thing much easier. But mostly in market we get sweet milk rusks, so you can decide which one you prefer.


Now dip the cutlet in the maida water mixture and take out immediately and coat it with bread crumbs well in all the sides.  Repeat this process for all the cutlets.




At this stage you can refrigerate them and deep fry / shallow fry whenever you get time within a day.


When doing in bulk, I prefer the deep fry option, for small quantities shallow fry is healthier.
For deep frying, heat the cooking oil in a deep frying pan, add the cutlets carefully one by one. Cook it well both the sides by flipping them. Once done, drain them in tissues to absorb extra oil.
For shallow fry, in a dosa pan, drizzle some oil, place the cutlets, toast them both the sides in medium flame.
Serve hot with ketchup or green chutney.





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