Prepare this tasty snack with Beetroot, the wonder veggie, super food, which contains all the goodness such as iron, potassium and vitamins.
Beetroot can be eaten raw as in salads, vegetable burgers or sandwiches or beet juice which is very popular.
Beetroot retains the goodness when uncooked as in this recipe!
Beetroot leaves are equally nutritious and can be consumed by preparing chutneys and dips!However, beetroot when steamed, boiled or cooked is just as good!!
It helps reduce blood sugar as well…
Option is to shallow fry, deep fry or bake in the oven
Ingredients to make 20
Mix for the cutlet
2 Large Raw Beetroot (peeled and grated)
2 Medium Sized Potatoes (peeled, cooked and mashed)
1-2 Green chillies (finely chopped)
1 Small Onion – (Optional) finely chopped
Few Chopped Fresh Coriander Leaves (finely chopped)
1 Tsp Red Chilli Powder
1 Tsp Garam Masala Powder
1 Pinch of Turmeric
1 Tsp of Salt
2 Slices of Toasted Bread OR
1 cup of Bread Crumbs* *
**Blend the toasted bread to a crumbly texture or
use the bread crumbs available in the super market
Ingredients to be used just before frying
4 Tbs Cornflour
2 Tbs Plain Flour (Maida)
Enough water to mix into a semi liquid batter (binds the cutlet mix – used instead of eggs)
1-2 cups of Bread crumbs (for rolling or covering the cutlet with the crumbs before frying)
3 cups Oil for deep frying
Beetroot Cutlet or Tikki
Preparation
Pour oil in a deep based pan and heat on medium flame
In the meantime, mix all the ingredients for the cutlet mix
Divide into the shape you desire round and flat or cylindrical
(My preference is to shape the cutlet mix based on the decision to deep or shallow fry or bake) –
cylindrical if deep frying as in this recipe or flat and round for shallow fry or baking
Spread the bread crumbs which you have set aside on a large plate
Dip individual cutlet in the (corn and plain flour) batter, roll in each cutlet on to the bread crumbs and drop it in the hot oil
(you may prepare the cutlets, line it on a tray and put it away in the fridge – Fry or Bake just before you serve!! )
When it turns reddish golden brown, remove and drain the oil
Fry the remainder of the cutlets in batches as above
To Shallow Fry
Heat a flat pan on medium flame and drizzle some oil around the pan and in the middle, frying in batches of 4-6 based on the size of the pan
When the bottom portion of the cutlet turns golden brown, lift it gently and flip it
When both sides are golden brown, the cutlets are ready to be served!
To Bake
Pre-heat the oven to 220 degrees for 5-10 minutes
In the meantime, place individual cutlets on a tray (preferably on a grease proof paper or Aluminium foil)
Slide in the tray –
Once it turns golden brown on one side, gently flip it on the other side
It is ready to be served when both sides are baked and golden brown!!
Serve it with hot or sweet chilli sauce or yoghurt garnished with green chilli, garlic and a pinch of salt!