Beetroot Cutlets

 

Ingredients:

 

– 2 large beetroot, boiled, peeled, and grated

– 1 cup gram flour (besan)

– 1/2 cup breadcrumbs

– 1/4 cup finely chopped onion

– 1/4 cup finely chopped coriander

– 1/2 teaspoon cumin seeds

– 1/2 teaspoon coriander powder

– 1/2 teaspoon garam masala powder

– 1/2 teaspoon amchur powder (dried mango powder)

– 1/4 teaspoon cayenne pepper (optional)

– Salt, to taste

– 2 tablespoons lemon juice

– 1 tablespoon ginger paste

– Oil, for frying

 

Instructions:

 

  1. In a large mixing bowl, combine grated beetroot, gram flour, breadcrumbs, onion, coriander, cumin seeds, coriander powder, garam masala powder, amchur powder, cayenne pepper (if using), and salt.
  2. Mix well.
  3. Add lemon juice and ginger paste; mix again.
  4. Divide the mixture into 6-8 equal portions.
  5. Shape each portion into a round or oval cutlet.
  6. Heat oil in a non-stick pan or a deep fryer.
  7. When oil is hot, add cutlets and fry until golden brown and crispy (3-4 minutes per side).
  8. Drain excess oil on paper towels.

 

Alternative baking method:

 

  1. Preheat oven to 375°F (190°C).
  2. Place cutlets on a baking sheet lined with parchment paper.
  3. Drizzle oil over cutlets.
  4. Bake for 20-25 minutes or until golden brown and crispy.