Beetroot and Potato Cutlet

A variant of Vegetable Cutlet, which is made of only beetroot and potato giving it the distinctive ‘red’ color. Very delicious when served with assortment of spicy, sweet and sour dips/chutneys like green mint chutney and tamarind chutney, etc.

Makes/Serves: 15 pieces

Ingredients:

·  1 medium Potato, boiled, peeled and mashed

·  1 medium Beetroot

·  1 small Onion, finely chopped

·  1or 2 Green Chili, chopped

·  1/4 cup corn flour

·  1/4 cup Dry Breadcrumbs

·  1.2 cup Suji (Semolina)

·  2tsp egg white (optional)

·  1/2 tsp Red Chili Powder

·  1 tsp Coriander Powder

·  1/2 tsp Turmeric Powder

·  1/2 tsp Garam Masala Powder

·  2 tbsp finely chopped Coriander Leaves

·  1 teaspoon dry Fenugreek Leaves (Kasuri Methi Powder)

·  1 teaspoon Lemon Juice

·  Salt to taste

·  Oil for deep frying

Method:

·  In a saucepan steam cook the Beetroot, for about 15 to 20 mins. Let it cool and then finely grate it

·  In a pan heat 2 tsp oil and add chopped onion and chopped green chili and stir-fry for few sec*

·  In a bowl mix chopped green chili and onion mixture, grated Beetroot, mashed boiled potato, corn flour and 1/4 cup of Dry Breadcrumbs, lemon juice, chopped coriander leaves, garam masala powder, Turmeric Powder, Coriander Powder, dry fenugreek leaves Red Chili Powder, egg white, salt to taste and mix them well

·  Divide potato and veggie mixture into 15 equal portions. Give them oval shape, or any shape what you like.

·  Take 1/2 cup suji   in a small plate, and roll each of them in suji to coat all sides with it

·  In a pan heat oil and deep-fry them

·  Serve them hot with sweet and sour dips/chutneys

Recipe Credit:  one of my friend's recipes

Cook Tip: You can also try using raw chopped onions and green chili instead of stir-fry to give a crunchy feel. If mixture is too soft use more breadcrumbs as needed