Beetroot Cutlet

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.

Ingredients

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

Method

• 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 ;)!