Veg Beetroot Cutlet/Chop
- 2
- 18
- 60min
- 30min
"Good to have this snack in the morning or evening as it is a bit heavy. People generally don't like to have beetroot but this manner, they can enjoy it. It has an awesome taste and comes with healthy nutrients. "
Ingredients
For Filling
For Covering
Cooking Steps
Preparation
Step 1 : Stuffing Preparation
Grate the beetroot and carrot (Ghiya kash). Heat oil, add jeera and then add the mixture and let it fry for 3 minutes. Add coriander powder, chilli, salt and turmeric powder. Mix well and let it cook for 15 minutes. Remove it and place in a bowl.
Step 2 :
Now boil the potato a bit, after which, peel and grate (Ghiya kash) it. Add suji, turmeric powder, chilli powder, coriander powder, garam masala and salt, then mix well. On the side, heat oil for deep frying.
Step 3 :
Prepare around 4 – 8 small balls of aloo mix and fill it with the beetroot. In a separate bowl, put maida and a little water to make a batter (ensure that it is not too watery).
Step 4 :
Grind biscuits or bread crumbs. As the oil gets heated, dip the balls in the batter and coat it with the crumbs (do not put too much of it). And then put it in oil to fry. Don't move the preparation in oil too much. Use low flame let it fry till it turns golden brown each side. Serve with ketchup.
Shop Ingredients
Veg Beetroot Cutlet/Chop
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
You probably already have these...
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
You probably already have these...
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
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