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January 2, 2016

Beetroot Cutlet

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Last Updated: 2-1-2016
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Ingredients :

Beetroot (Peeled & grated) - 1kg
Coriander leaves (cilandro) 4 to 5 springs
Onion -1
Green chillies - 4 to 5
Poatoes - ½ kg
Ginger garlic paste - 1 tbsp
Roasted cumin powder - 2tsp
Dry mango powder - 2 tsp
Salt - as needed
All purpose flour - 1 tbsp
Bread crumbs - as needed
Oil - for shallow frying
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   Beetroot,   Cutlet,   Tikki,   Vegetarian,   Snacks,  



Cooking Method :

Sprinkle salt on the grated beetroots, mix well and set aside for 10 mins.

Beetroot Cutlet

Meanwhile mash the potatoes and add the onions, green chillies, cilantro, ginger & gerlic paste. Mix well.

potatoes

Squeeze the juice out of the beetroots and combine the flesh with the mashed potatoes. Add in cumin powder and dry mango powder & mix well.

Beetroot

Roll the mixture in your plams and make balls and then flatten them a bit and keep aside.

Beetroot Roll

Now in a separate bowl , mix some all purpose flour with water and in a flat plate pour out some bread crumbs. Dip the tikkis in the all -purpose flour & water mixture and then into the bread crumbs. Once done, keep in the refrigerator for an hour.

Roll

Heat oil in a skillet on medium flame. Once the oil is hot, carefully place the tikkis into the oil and allow to cook both sides for about a minute and a half. Once it becomes brown in colour transfer into a platter lined with a peper towel.

beetroot Tikki

Our beetroot Tikki is ready... Serve hot with tomato sauce, green chutney or tamarind chutney.

Beetroot Cutlet
 
 
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