I love Deep fried snacks....though not my hubby. And since they are high in calorie i tried to make them once in a while.For satisfying evening hunger i usually do some bajji with tea.But after seeing this cutlet i knew i had to tried this out.I tried vegetable chops before from her blog and we all loved it.This time with beetroot and we loved it.My lil one was soo happy with this she asked me to make again.
Recipe Source : US Masala
Recipe Link : Beetroot Cutlet
Beetroot : 2 (grated)
Potato : 2 medium(boiled and mashed)
Bell Pepper : 1/2 cut finely
Carrot : 1 grated
Ginger : 1'inch piece
Coriander Leaves : 2tbsp chopped
Coriander Powder : 1tsp
Red chilli Powder : 1tsp
Chaat Masala : 1tsp
Amchoor Powder : 1/2tsp
Hing : a pinch
Salt : as needed
Panch-phoran : 1tsp(Nigella,Cumin,Snauf,Mustard,Fenugreek seeds)
Corn Starch : 2tbsp + 1tbsp mix in 1/2 cup of water
Bread Crumbs : 1/2 cup or as needed
Oil : Deep Frying +1tbsp
In a pan, add tbsp of oil and throw in panch-phoran.When they sizzle and release their aroma add ginger and fry.Add in carrot and capsicum fry for a min.
Then add the beetroot and fry and cook for 3 mins.Add in potatoes and cook for 2mins.Add in all the powder,salt,coriander leaves and mix well.
Take off from heat and add corn start and mix.Let the mixture cool down.In a bowl mix cornstarch and water with no lumps.In another plate spead the bread crumbs.
When the mixture is cooled make a round shape and dip in corn starch and roll in bread crumbs and arrange in a plate.
Refrigerate for 1/2 hour.In a deep pan, heat oil and deep fry till golden brown.
Enjoy hot with green chutney and ketchup.
I didnt add green chilli instead used red chilli powder
Make sure oil is hot else the cutlet will break.
This goes to Bookmarked Recipes - Tuesday hosted by Priya and Aipi