Crispy Beetroot Cutlet | Recipes from Sunanda’s Kitchen


For Filling

Beetroot – 2 Large size, grated

Carrot – 1 large, grated

Potato – 1 Large

Green peas – 1/2 cup, optional

Peanut – 2 tbsp, roasted and peeled

Raisins – 1 tbsp, soaked

Ginger paste – 1 tbsp

Green chilli – 3 Chopped

Fennel seed – 1/2 tsp

Roasted Spices – Cumin, Coriander, Fennel seeds in equal amount

Turmeric powder – 1 tsp

Chilli powder – 1 tsp

Salt – As per taste

For Coating

Cornflour – 1 tbsp

Flour – 1 tbsp

Water – 1/4 cup

Egg Beaten – 1 no, optional if we are not making it pure vegetarian

Oil for Frying

[Crispy Beetroot Cutlet Recipe]


Boil potato and mash it slowly with hand. Keep it aside. Dry roast Cumin, Coriander, and Fennel Seed and then grind into fine powder.

Heat oil in a pan and add fennel seeds. Add Ginger paste and chopped green chillis. Fry for some time and then add grated vegetables and sauté for few minutes. Add turmeric powder, chili powder, and salt and cook till veggies become soft. Add mashed potato and stir again.

Add boiled Peas and roasted peanut and roasted spices. Mix well with the veggies.

Cook till veggies get mixed completely. Switch off the flame and allow it to cool for some time. Take a small portion of the mixture in you palm and roll it and then press to give the shape of a round cutlet.

[Crispy Beetroot Cutlet Recipe]

Take a bowl and add cornflour, plain flour and pinch of salt and water to make a batter of medium consistency. Beaten egg (optional) can also be used. Take another bowl and pour some breadcrumb and spread it.

Dip each cutlet in the batter and then roll them into breadcrumb and make sure the cutlet is coated well with that. Coat all cutlets like this and keep them refrigerated for an hour. Your cutlets are ready for frying.

Heat oil in a pan and deep fry the cutlet in medium flame until it turns golden brown.

Serve hot along with your favorite sauce/dip.

via Crispy Beetroot Cutlet | Recipes from Sunanda’s Kitchen.

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