The name cutlet reminds me of the days I spent in Jayanagara – yes the famous Hot Chips and their continuous supply of delicious snacks! Our favourite was the finger chips what we call fries here and heart shaped cutlet topped with a nut + dipped in chutneys. It used to be heaven – very apt for the Bangalore weather! So that triggered me to make Beetroot Cutlets.
I like the colour of the Beet but the standard dishes gets a bit repulsive for lunchbox :-p. This way it’s neat and easy to eat in a gang or at your table ;). For us, it worked out best as kids lunchbox dish as they can guzzle them down and run for playJ. The mom factor arouse here again :-p with the nutrition going into little ones tummy – we made beets + sweet potatoes instead of normal potatoes & added more nuts. So you can add/minus nuts of your liking like cashews/walnuts/pista/peanut/sunflower seeds/pumpkin seeds etc. This is our version of Beetroot Cutlet. Makes about 10 to 20 cutlets depending on the size.
Beetroot – 1 Kg
Sweetpotato boiled and peeled – ½ Kg
Salt as per taste
Medium sized Onion finely chopped – 1
Green chillies finely chopped – 2
Coriander leaves finely chopped – ¼ Cup
Ginger garlic grated or paste – 1 tsp
Cumin powder – 2 tsp
Dry mango powder/Amchur powder – 2 tsp
Unsalted roasted peanuts – ½ Cup
All purpose flour/Maida – 1 Tbsp
Water – ¼ Cup
Breadcrumbs as required
Oil for frying
- Wash, peel and grate the Beetroots. Sprinkle Salt and set aside for 10minutes.
- Mash the Sweet potato and to this add the Onion, Green chillies, Coriander leaves, Ginger-Garlic paste. Mix well and keep it covered.
- Squeeze the liquid out of the Beetroot and mix the flesh with the potato mixture. You can use this liquid for any other dish. I just used it in our rasam.
- To this add, Cumin powder, Amchur and Peanuts and mix well. Check the Salt and spices and add as per your taste.
- Pinch a handful of the mixture and make tikkis out of it i.e roll them in your palms and make it a bit flat.
- Meanwhile mix all purpose flour and Water in a bowl. Take some breadcrumbs in a plate.
- Dip the prepared tikkis in the all purpose flour + water mixture and then into the breadcrumbs and keep it aside on a plate.
- Repeat the above procedure with all the remaining tikkis.
- Now keep this plate covered with a plastic wrap and refrigerate it for about an hour.
- Next heat Oil in a deep pan and fry them in batches. You can either deep fry or shallow fry them.
- Serve them hot with Green Chutney/Tamarind Chutney or Ketchup!!
Take a healthy bite that tastes alright ;)!