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Tuesday, May 19, 2015

Beetroot Cutlet

Cutlets are typical pan fried usually after dredging in flour. Originally cutlets are prepared from the thin slice of meat coated in bread crumbz and shallow fried there on. The same method is used to prepare the veg cutlet by replacing meat and adding vegetables. This dish can be served as a snack along with chutney's of your like or with ketchup.

Preparation Time : 20 min
Cooking Time       : 20 min
Serves                   : 4

Ingredients :

English Name For Ingredients
Hindi Names For Ingredients
Green Peas
1/4 glass
Green Chilli
हरी मिर्च
Semolina or Bread Crumbs
1/4 glass
Urad Daal
उड़द दाल
1 T Spoon
Split Bengal Gram
चना दाल
1 T Spoon
Dry Red Chilly
सूखी लाल मिर्च
Mustard Seeds
सरसों के बीज
1/2 T Spoon
Garlic Cloves
Corn Flakes
मकाई का भुने हुए फुले
1 Bowl
For Shallow fry
2 T Spoon

Preparation :

Preparation of the Batter :
  1. Boil potatoes, grated beetroot and green peas all together and keep aside.
  2. Place a kadai in stove. In a medium flame add oil, once it is heated add urad daal, mustard seeds, bengal gram and dry red chilly.
  3. Once you get a nice aroma of tempering add green chillies, boiled green peas, boiled grated beetroot, crushed garlic and salt. Mix well and turn off the flame.
  4. Peel off the potatoes, and mash it. Add the mashed potatoes to the above mixture. Adjust the salt as per your taste.
  5. We need a very thick batter to make a cutlet.
Making the Cutlet :
  1. Powder given quantity of corn flakes using blender and mix along with semolina/Bread crumbs .
  2. I have used semolina+powdered corn flakes here. Take a handful of thick batter give it shape of your like and Coat it in semolina mixture.
  3. Heat the pan in a medium flame and grease it using ghee. Place the dipped batter above pan and drop ghee over them.
  4. When one side of the cutlet is fried flip them and roast other side of cutlet. Repeat this procedure to make remaining cutlets.
  5. This way fry the cutlets both sides and serve warm along with chutney's of your like or with tomato ketch up.
  1. Before dipping in semolina directly. You can prepare a corn flour paste, dip the cutlets in it and coat it nicely. Then coat the cutlet in semolina/bread crumbz. This is purely optional.
  2. To prepare corn flour paste mix 2 tbsp corn flour in 4 tbsp water and stir without any lumps.

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