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
Like we all know, cutlets need a coating, and for this healthy and nutritious cutlet coating you will need:
Five tablespoons of breadcrumbs
Four tablespoons of water
One tablespoon 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.
Also Read: Ramadan Special Snack: Potato Chops
Post Your Comments