Easy Beetroot Cutlet Recipe

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Prep Time 20 Minutes

Cooking Time 20 Minutes

Servings Null

Rating

Beetroot Cutlet is an easy, delicious, healthy, and colorful snack for tea time or for kid’s snack box. These cutlets are soft, tasty, and spicy. This cutlet can be served as a starter during any special occasion. Today let us learn how to make this easy recipe.

Ingredients

For The Covering

8-10raw banana
2beetroots
1/2 cupbesan (bengal gram flour)
1/4 cuprice flour (chawal ka atta)
1 cupbread crumbs
1/2 tspgaram masala
1/2 tspchaat masala
1/2 tspchili paste
saltto taste

For The Filling

1/2 cupgrated paneer (cottage cheese)
1/2 cupboiled green peas
1 tspchopped coriander (dhania)
1/2 tspdried mango powder (amchur)
1/2 tspchili paste
1/2 tspsugar
saltto taste

Other Ingredients

1/2 cupsemolina (rava)
1/4 cupsesame seeds (til)
oil fordeep frying

Directions

For the covering

Boil the bananas, peel off the skin and mash it and keep it aside.
Peel the beetroot and blend in a mixer without adding water, to make a smooth paste and keep it aside.
In a bowl add beetroot paste, mashed bananas, besan, garam masala, chaat masala, chili paste, rice flour, salt, bread crumbs and mix it nicely and make a thick mixture.
Divide the mixture into equal portions and keep it aside.

For the stuffing

Blend the pea into a smooth paste and pour this mixture into a bowl and add chopped coriander leaves, mango powder, chili paste, sugar, and salt.
Mix it nicely and make a filling for the cutlet.
Divide the stuffing into equal portions and keep it aside.

How to proceed

Greased your palm with oil andspread a portion of the banana and beetroot mixture, place a portion of the stuffing and seal the edges and give a round cutlet shape.
Add semolina and sesame seeds on a plate and roll out each cutlet in this mixture.
Heat the oil in a kadhai and deep-fry the cutlets till they turn golden brown in color and crisp from all the sides.
Drain the cutlet on tissue paper and serve it hot with any sauce of your choice.

Meghna Nath