Ingredients:
2 cups grated beetroot
1 big potato, boiled and mashed
1/2 tsp ginger-garlic paste
2 green chillies, chopped
1/2 onion, chopped
1 sprig curry leaves, chopped
2 tbsp coriander leaves, chopped
1/2 tsp garam masala
1 tsp kashmiri chilli powder
1/4 tsp turmeric powder
salt to taste
2 tbsp cornflour
1 tbsp plain flour
1/4 cup of water
bread crumbs as required
oil, as required
Preparation:
- Heat 2 tsp oil in a pan and add ginger-garlic paste and chopped green chillies and saute.
- Add chopped onion, curry leaves and coriander leaves and saute well.
- Add garam masala, kashmiri chilli powder, turmeric powder and salt and mix well.
- Add grated beetroot into this, mix well and cook till done and all the water dries up.
- Then add the mashed potatoes and mix well for 2 minutes on low flame and switch off the flame.
- Divide the mixture into small balls and flatten into desired shapes.
- In a bowl, add cornflour, plain flour, little salt and 1/4 cup of water and mix well.
- Dip each cutlet into this flour mix and then roll in bread crumbs till well coated on all sides.
- Heat oil in a pan and fry the cutlets in batches on low-medium flame till golden brown on both sides.
- Remove from the oil and drain them on a paper towel….Serve hot with tomato sauce..
