Beetroot cutlets are a nice way of including the healthy beetroot in your diet. Cutlets are a great way to disguise any vegetable which is not looked at otherwise. Also since cutlets prove a great finger food for my little one, I enjoy making different kind of cutlets(Mixed Vegetable Cutlet, Spring Onion Cutlet) as evening snacks for her. This Beetroot cutlet recipe is fairly simple and also gives you an opportunity to use up any left-over bread ?
Beetroot is one vegetable which is not generally liked by many. But its good to have it once in a while due to its nutritional benefits. At my home, my little one likes it – all credits to the red color I guess. But my husband doesn’t really like to see it on his plate. In fact when he saw me making these beetroot cutlets – I could actually see a huge question mark on his face which he soon vocalized as – Are you sure they will taste good? Thankfully he loved them ?
Makes: 14-15
Preparation Time: 10 minutes
Cooking Time: 20
Ingredients:
Beetroot : 2 large(grated)
Potato : 2 medium (boiled)
Green Peas : 2 tbsp (soft) ( You will need to keep them in water for 5 minutes or so if you are using the frozen ones)
Green Chillies : 2 (chopped fine)
Coriander Leaves : few twigs (finely chopped)
Cumin Powder : 1/2 tsp
Dry Mango Powder (Amchoor Powder) : 1/2 tsp
Chilli Powder : 1/2 tsp
Bread Slices : 2-3 slices
Semolina ( 5 tbsp)
Salt : as per taste ( I aded around 1/2 tsp)
Oil : 4-5 tbsp (for shallow frying)
Method of Preparation:
- Take a large bowl or plate and smash the boiled potato.
- Add all remaining ingredients (Beetroot, green chillies, coriander leaves, cumin powder, dry mango powder, chilli powder and salt) except bread slices, green peas and oil. Mix well to have a uniform mix resembling a dough.
- Lightly press the green peas, add to the mixture and mix well. The green peas should not be completely smashed.
- Tear bread slices into fine pieces(almost powder) into the mixture and combine to form a firmer dough. You can also roll the slice and grate it so that you have fine bread powder. Basically the bread helps in making the dough firm.
- Take a portion of this mixture as mush as fits in your palm and make a smooth spherical shape. Gently press to have the desired cutlet shape. You can either make circular ones or heart shaped using a cutter.
Repeat this for all remaining dough. - Heat oil in a frying pan. Dip each cutlet in semolina to coat it uniformly and shallow fry till the semolina appears goldenish in color. Serve hot with Khajoor Imli Chutney or Mint Coriander Chutney or tomato sauce.
On grating, beetroots tend to leave out juices and the bread used in this recipe is basically to soak the juices up so that the dough is firm and can be rolled into desired shapes. I have used wheat bread, but you can use the one you have. This is actually a good way of using up left-over bread. You can even use the end slices which are normally discarded.
