Beetroot Cutlet Recipe
Ingredients
For The Covering
- 8-10 Raw Banana
- 2 Beetroots
- 1/2 Cup Besan (Bengal Gram Flour)
- 1/4 Cup Rice Flour (Chawal Ka Atta)
- 1 Cup Bread Crumbs
- 1/2 Tsp Garam Masala
- 1/2 Tsp Chaat Masala
- 1/2 Tsp Chili Paste
- Salt To Taste
For The Filling
- 1/2 Cup Grated Paneer (Cottage Cheese)
- 1/2 Cup Boiled Green Peas
- 1 Tsp Chopped Coriander (Dhania)
- 1/2 Tsp Dried Mango Powder (Amchur)
- 1/2 Tsp Chili Paste
- 1/2 Tsp Sugar
- Salt To Taste
Other Ingredients
- 1/2 Cup Semolina (Rava)
- 1/4 Cup Sesame Seeds (Til)
- Oil For Deep Frying
Directions
For the covering
- Boil the bananas, peel off the skin and mash it and keep it aside.
- Peel the beetroot and blend in a mixer without adding water, to make a smooth paste and keep it aside.
- In a bowl add beetroot paste, mashed bananas, besan, garam masala, chaat masala, chili paste, rice flour, salt, bread crumbs and mix it nicely and make a thick mixture.
- Divide the mixture into equal portions and keep it aside.
For the stuffing
- Blend the pea into a smooth paste and pour this mixture into a bowl and add chopped coriander leaves, mango powder, chili paste, sugar, and salt.
- Mix it nicely and make a filling for the cutlet.
- Divide the stuffing into equal portions and keep it aside.
How to proceed
- Greased your palm with oil andspread a portion of the banana and beetroot mixture, place a portion of the stuffing and seal the edges and give a round cutlet shape.
- Add semolina and sesame seeds on a plate and roll out each cutlet in this mixture.
- Heat the oil in a kadhai and deep-fry the cutlets till they turn golden brown in color and crisp from all the sides.
- Drain the cutlet on tissue paper and serve it hot with any sauce of your choice.
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