Tuesday, July 19, 2011

Beetroot Cutlet

Whenever I see beetroots in the market the first thing which comes to my mind are these yummy cutlets.I learnt making these cutlets from Amma.Whenever we get beetroots, I make these cutlets because my husband is a big fan of them. Beetroot is a very rich source of nutrients. Its juice helps in reducing the blood pressure.

  • Beetroot (medium sized)- 3
  • Potatoes (large)- 3
  • Onion (small)- 1
  • Red chilli powder- 1/4 tsp
  • Green Chillies- 2
  • Oil- 4 Tbsp
  • Mustard seeds- 1 tsp
  • Chana dal- 1 tsp
  • Urad dal- 1 tsp
  • Curry leaves- Few
  • Cilantro/Coriander leaves- 5-6 strands
  • Salt- To taste
  • Rava(semolina)- 3 Tbsp

First wash the beetroots and potatoes thoroughly and remove the peel (i removed the peel of potatoes after cooking them). Cut them into halves. Now cook it in a pressure cooker with sufficient water and salt to taste (two whistles should be sufficient). 

Now chop the onion and keep aside. Take a small pan and add 1 Tbsp of oil. When it gets heated, add mustard seeds. Once it starts spluttering add curry leaves, urad dal and chana dal. Fry for few seconds and then add chopped onions and chopped green chillies. Fry it until the onions turn slight brown in color. Once it starts turning brown add little salt, red chilli powder and chopped coriander leaves. Turn off the heat. Let it cool. (You can increase the amount of red chilli powder to make it more spicy).

Now grate the cooked beetroots.

Remove the peel of the cooked potatoes and mash them. Mix the grated beetroot, mashed potatoes and the seasoned onions (Check for the salt. If its less you can add it now)

Now make small balls from the mixture.

Roll these balls one by one in semolina and then flatten them into small discs and fry them on a tava. Add oil while frying. Fry it until each side turns brown.

Beetroot Cutlet is ready. Serve hot with Tomato sauce or Chutney. Above measurement serves 3-4 people.

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