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:

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