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Beetroot cutlets

Prep: 25 minutes

Cook: 15 minutes

Servings: 12 pieces

Collect it

· 2 large Potatoes (boiled, peeled and mashed)

· 2 tbsp Coriander leaves (chopped)

· 1 medium sized Onion (finely chopped)

· 1 medium sized Beetroot (grated about ½ cup)

· 1 tsp Ginger garlic paste

· 1 Green chilly (finely chopped)

· Salt (as per taste)

· 1 tbsp Lime Juice

· 1/2 tsp Garam masala

· 1/2 tsp Cumin powder

· 1/2 tsp amchur powder

· 1/2 tsp Chaat masala

· 2 tbsp Cornflour

· 2 tbsp cashewnuts, crushed

· 3/4 cup semolina (and extra for coating cutlets)

· Oil (for shallow fry)

Make it:

Put all ingredients in a bowl except oil. Mix well.

Oil a surface or silicon mat and spread the mixture with your hands.

Thickness should be that of cutlets about ½ inch thick.

Using a cookie heart shaped cutter, cut out heart shapes. (If you don’t have a heart shaped

cutter, just make heart shapes with some mixture using your hands)

Using a spatula, carefully transfer each cutlet onto a plate. Repeat till all the mixture is used up.

Coat cutlets with semolina. Shallow fry the cutlets.

Serve with tomato ketchup.

For a diabetic friendly version:

+ Substitute potatoe with Arbi

+ Substitute corn flour with wheat flour

#starters #Vegetarian

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