BEETROOT CUTLETS

Appetizing and pretty patties prepared by a delectable combination of boiled potatoes, peas and beetroot. These crisp from outside and soft inside delicious little hearts will delight the kids & every member of your family.

RECIPE VIDEO;

INGREDIENTS:

2 large potatoes, boiled & peeled
1 small beetroot, finely grated
1/2 cup boiled peas
2 tablespoons finely grated carrots
11/2 teaspoons freshly ground green chillies or to taste
2 teaspoons lemon juice
1 tablespoon finely chopped coriander leaves
2 tbsp bread crumbs
1 teaspoon chat masala
Oil for deep-frying
1 tsp red chilli powder
Salt to taste

INSTRUCTIONS:

Combine all the ingredients except oil in a large bowl.
Grease your palms with oil. Take a portion of cutlet mixture and shape it into a ball. Flatten it gently between your palms and give it the shape of a heart using a cutlet mould or a cookie cutter.
Repeat the same process to make cutlets from the remaining mixture.
Heat oil for deep-frying . The oil should be medium hot. Drop a bit of cutlet mixture into the oil, it should come up, but not change color right away.
Drop 4-5 cutlets at a time into the oil. shallow fry them on medium heat till they turn crispy.
Serve hot with green chutney.