Beetroot cutlets

Prep: 25 minutes

Cook: 15 minutes

Servings: 12 pieces

Collect it

·        2 large Potatoes (boiled, peeled and mashed)

·        2 tbsp Coriander leaves (chopped)

·        1 medium sized Onion (finely chopped)

·        1 medium sized Beetroot (grated about ½ cup)

·        1 tsp Ginger garlic paste

·        1 Green chilly (finely chopped)

·        Salt (as per taste)

·        1 tbsp Lime Juice

·        1/2 tsp Garam masala

·        1/2 tsp Cumin powder

·        1/2 tsp amchur powder

·        1/2 tsp Chaat masala

·        2 tbsp Cornflour

·        2 tbsp cashewnuts, crushed

·        3/4 cup semolina (and extra for coating cutlets)

·        Oil (for shallow fry)

Make it:

Put all ingredients in a bowl except oil. Mix well.

Oil a surface or silicon mat and spread the mixture with your hands.

Thickness should be that of cutlets about ½ inch thick.

Using a cookie heart shaped cutter, cut out heart shapes. (If you don’t have a heart shaped

cutter, just make heart shapes with some mixture using your hands)

Using a spatula, carefully transfer each cutlet onto a plate. Repeat till all the mixture is used up.

Coat cutlets with semolina. Shallow fry the cutlets.

Serve with tomato ketchup.

For a diabetic friendly version:

+ Substitute potatoe with Arbi

+ Substitute corn flour with wheat flour