Easy and delicious beetroot cutlets

Hey there……hope you’re doing good.

I know this lock-down period is pretty much tough but no worries we are warriors, we’ll get this end up soon. Well everything’s apart but I know in this period off time may the lock-down is killing us but the cravings for our favorite foods are more likely to be more painful.

 So, here I have got you another easy and quick quarantine recipe of mine with a healthy lookout. It is satisfying and also very important to have good tasty food as it helps to keep our mind and soul happy all the time but, along with that, it is also very important to be cautious about our health and adding good and healthy food to our daily diet.

Here I am with a healthy recipe made with a super-duper healthy ingredient which also makes a star ingredient to this recipe….

And it is (beetroot) no surprise though, already mentioned in the title itself. We all know about the goodness and nourishing factors of beetroot, apart from its healthy factors, there are so different  ways that we can consume it by the way, like adding it to the salad, making a beetroot rice to many kinds of filings to, and the most highlighting part is about its tempting pink color which itself attracts you towards it, no wonder how people keep experimenting with it.

Today, we are making one such delicious tea time snack which can even be called as an excellent starter or sides too and that’s a beetroot cutlet….to be honest I have been craving for some cutlets lately so I end up to a beetroot cutlet. 

This cutlet is made from with some common and easily available ingredients in our kitchen, well. Well…well…by not pulling this speech too far let’s get moving to our yummy, easy and quick beetroot cutlets recipe.

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Here are the ingredients for the yummy and delicious beetroot cutlets 

Ingredients:

Beetroots -2 no. s

Potatoes -2-3

Veggies (finely chopped) -1 cup

Ginger garlic paste -1 tsp

Dry fruits -(optional)1 tbsp

Corn flour-4 tbsp

Green chilies -2 no.s

Cumin powder -1/2 tsp

Garam-masala -1/2 tsp

Coriander powder-1 tsp

Chilly-powder (Kashmiri) -2 tsp

Salt to taste

Method:

Heat a pan, add 2 tbsp of oil, add the dry fruits, by adding dry fruits you can have that unmatched crunch in your cutlets in every bite well I just love it, here I’ve added some cashews and walnuts. Also, as I ‘ve already mentioned above that this part is completely optional, you can skip this step then add the onions and sauté till light golden brown.

Delicious  beetroot cutets

NOTE: adding a small pinch of salt while sautéing the onions would lessen the cooking time and also gives the onions a good texture.

 Now, add the ginger garlic paste followed by two green chilies finely chopped. Next, add the beetroot and cook it till the color changes and it releases the water make sure before adding the beetroot to the onions the excess water should be squeezed off or else the cooking time will exceed.

As a tip it is always better to cook anything with a lid on it, the reason is it not only saves the energy and time of cooking but also sustains the flavor in it. Now, once the beetroots get softer add the spices one by one, at this time be careful for the salt as adding as we had already added some salt in the beginning while sautéing the onions.

Once the spices start releasing the oil add the boiled potatoes and mash them finely in the mixer now you can put off the flame and keep it aside to cool down a bit.

To make the corn flour slurry for the dip, take 2 tbsp of corn flour in a small bowl and to this add some water and make a thin slurry of it, make sure that the slurry is not too flowy yet not that thicker. Followed with some bread crumbs in a flat platter to give the patties a crunch and crispiness.

Now, back to the patties mixer add 2 tbsp of corn flour to it and mix it till the dough comes together, now start making the patties of your favorite shapes, to give it a fancy look you can use different shapes of molds too following this dip the patties in the slurry , then crumb coat it and finally shallow fry it on low flame once the cutlets turn dark brown in color, its done and take it out of the pan and it is ready to serve.

Serving modes- It generally many people like to have it plain, without any dip just like me but if you are fond of dipping then you can enjoy the cutlet with some tomato ketchup or some chilly dip(chutney).

Hope. you liked the recipe please do try it and comment it below that how did you feel.

Happy cooking😊