Easy Beetroot Cutlets Recipe……
Monsoon has just started and the minute it rains, we crave to eat ‘pakodas’ and ‘bhajiyas’. It happened with me and my husband also. We were just watching the rain from the balcony sitting on the sofa and we felt like having something fried with a cup of hot tea. We all know how fatty and unhealthy it is to have fried food. So I decided to make some cutlets which consumes less oil.
We did not want to have those boring potatoes and green peas cutlets so I thought why not make use of all the vegetables available in the refrigerator. I made these BEETROOT AND VEGETABLE CUTLETS which was not only healthy but also delicious. So it to came to my mind that why not share this recipe with all you guyz so that instead of eating those unhealthy and boring monsoon dishes even you all could try something new this monsoon.
So take a paper and a pen and note down the Beetroot Cutlets Recipe quickly before the rain stops.
Preparation Time : 20 minutes
Cooking Time : 15 minutes
Servings : 12 pieces of cutlets
Half cup Green Peas
2 Small Carrots
3 Green Chilli
1 tsp Turmeric Powder
1 tsp Red Chilli Powder
1 tsp Cumin Powder
1 tsp Amchur/Dry Mango Powder
3 tbsp Chopped Coriander Leaves
1 Cup Bread Crumbs
3 to 4 tbsp Oil
Salt as per taste
1.5 tbsp Maida or Corn Flour
3 to 4 tbsp Water
5 to 6 tbsp Bread Crumbs ( for additional coating)
- Wash and pressure cook potatoes for 3 to 4 whistles or you can simply boil potatoes in an open pan till they are soft. Along with the potatoes, boil green peas so that they become soft.
- Grate cabbage, carrots and beetroot.
- Finely chop onions, green chillies and coriander leaves.
- Once the potatoes are boiled, peel and mash them.
- In a bowl, take the grated cabbage, beetroot, carrot, chopped onions, green chillies, coriander leaves, mashed potatoes, turmeric powder, red chilli powder, cumin powder, dry mango powder, salt and bread crumbs and mix well.
- Once the dough is formed, divide it into 12 equal pieces and flatten them to form the shape of the cutlets.
- Keep the cutlets in refrigerator for few minutes to firm them.
- In another bowl, mix maida or corn flour with water and make a smooth batter without forming any lumps. See to it the batter is not very thick. Add extra water if required.
- Take the additional bread crumbs in a plate.
- Remove the cutlets from the refrigerator and dip them into the maida or corn flour batter and re-dip them into the additional bread crumbs such that all the sides of the cutlet are coated with the bread crumbs.
- Heat a pan or a tawa and add oil in it. Let the oil get warm and then place the cutlets in it.
- Let the cutlets cook properly in slow to medium heat till it gets lightly brown on one side. Then turn them and make them lightly brown on the other side as well.
- Be careful that the cutlets do not get burnt.
- Once the cutlets are ready, serve them hot with mint chutney or tomato ketchup.
Enjoy every bite of this yummy yet healthy dish.
Eat healthy. Stay fit.