As important as it is to fast, it is equally important to eat wholesome and healthy food when you break your day long fast. While beetroot cutlets may sound unappetizing, when prepared right, they can be no less than a delicacy!
Ingredients:
- Two medium sized beets
- Two medium sized potatoes.
- A large onion
- Four finely chopped chillies, green or red
- Haldi powder – a pinch
- Half a teaspoon of rock salt
- Freshly baked bread made into crumbs- half a cup
- One teaspoon of aamchur powder
- Chopped coriander leaves- two tablespoons
- Four tablespoons of oil
- One teaspoon of red chilli powder
- One teaspoon of cumin powder
Also Read : Ramadan Special Recipe : Mint Lemon Juice
Like we all know, cutlets need a coating, and for this healthy and nutritious cutlet coating you will need:
- Five tablespoons of bread crumbs
- Four tablespoons of water
- One tablespoons of maida
How To Make:
- Pressure cook the potatoes till they are soft and can be mashed using a spoon or your fingers. Mash the potatoes in a bowl and keep aside.
- At the same time, grate the beetroots after washing and peeling them. Also, finely chop the green chillies and fresh coriander leaves.
- In a medium sized bowl, mix the grated beet, mashed potatoes, green chillies and coriander leaves. Add to it the aamchur, chilli, haldi and cumin powder. Next, add the salt and gently knead the mixture.
- Before dividing the mixture into balls of equal size, add the breadcrumbs and knead well.
- Make log shaped or flat patties and place it aside.
- In another bowl, mix water and maida. Be sure to mix gently to ensure no lumps are left behind and the mixture is not too thick.
- Dip the patties in the maida paste and then coat it with breadcrumbs.
- Heat a wok or pan. Add two tablespoons of oil and heat on a medium flame.
- Place the cutlets in batches and heat over a slow flame until brown on both sides.
- Serve hot with some spicy pudina chutney.
Post Your Comments