Beetroot Cutlets
Beetroot Cutlets

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, beetroot cutlets. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Beetroot Cutlets is one of the most well liked of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Beetroot Cutlets is something that I have loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can cook beetroot cutlets using 15 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Beetroot Cutlets:
  1. Take 2 medium boiled beetroots
  2. Take 2 medium boiled potatoes
  3. Make ready 1 medium onion chopped, finely
  4. Get 1 green chilli chopped
  5. Prepare 1 tsp grated ginger
  6. Get 1/2 tsp chaat masala
  7. Take 1/4 tsp red chilli powder
  8. Make ready 1/4 tsp black pepper crushed
  9. Take 1/2 tsp coriander, cumin powder
  10. Take 1 tsp Italian seasonings
  11. Prepare Salt,as required
  12. Prepare 1 cup grated cheese, (home made)
  13. Get 2 tbsp cornstarch
  14. Take Bread crumbs,as required
  15. Make ready Vegetable oil,as required
Instructions to make Beetroot Cutlets:
  1. In a bowl add all the ingredients listed up to salt, as required.
  2. Mix well and form a smooth dough. If you need to bind the mixture, you may add some bread crumbs.
  3. Make a lemon size ball, flatten and put some cheese and gently seal it and form a smooth ball.
  4. Dip all balls in cornstarch slurry (2 tbsp cornstarch in 2 tbsp water) and roll them over the breadcrumbs to coat all over. Prepare the rest in same way. Refrigerant for 15 minutes.
  5. Heat the pan and grease the cavities with oil. Place balls in the cavities. Cook for 3-4 minutes on medium flame. Flip and cook all sides until evenly browned from all sides. Serve hot with chutney/dip/sauce. - Thanks

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