Beetroot and carrot cutlets
Beetroot and carrot cutlets

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, beetroot and carrot cutlets. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Beetroot and carrot cutlets is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Beetroot and carrot cutlets is something that I’ve loved my whole life.

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To begin with this recipe, we must first prepare a few components. You can have beetroot and carrot cutlets using 15 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Beetroot and carrot cutlets:
  1. Get 1 big size beetroot
  2. Get 1 carrot
  3. Take 2-3 boiled potatoes
  4. Prepare 1/2 red chilli powder
  5. Get 1 teaspoon powdered sugar
  6. Get as per taste Salt (regular as well as black salt mixed and used)
  7. Take 1 tablespoon lemon juice or as per taste
  8. Get 1-2 green chilies
  9. Make ready 1 inch ginger
  10. Get 1 teaspoon roasted jeera powder
  11. Take 1/2 teaspoon garam masala powder
  12. Get 1/2 tablespoon sesame seeds
  13. Make ready as required Oil for frying
  14. Get 5-7 bread pieces
  15. Make ready leaves Few washed and finely chopped fresh coriander

Beetroot cultet recipe, how to make cutlets. I made this beetroot potato cutlet for tea time couple of weeks back since I wanted to make something different from beetroot dal or beetroot. Grated raw, roasted whole or blitzed in a borsch, with beetroot season comes a world of possibilities. Slice them paper-thin on a mandoline, or roast them in a hot oven to bring out their sweet, earthy flavours, then throw them in any number of vibrant salads.

Instructions to make Beetroot and carrot cutlets:
  1. Make bread crumbs by Grinding bread pieces in a mixer jar and keep aside.
  2. Wash and rinse rinse carrot and beetroot well.Also peel the skin of both.
  3. Grate beetroot and carrot in a bowl also peel the skin of boiled potatoes and add in a bowl. Mash and mix it well using hands
  4. Now take a pan, add 1 teaspoon oil,as it heats add ginger and green chilli paste. Saute for few seconds, then add mixture of carrot, beetroot and potatoes
  5. Add garam masala powder, red chili powder,jeera powder, sugar,salt and sesame seeds. Saute and mix all nicely for 4 to5 minutes on low to high heat. Switch off the heat then add lemon juice and bread crumbs as needed.Again mix it all well and together using hands.
  6. Now start making and giving shape of cutlets with palm.
  7. Take a small portion of mixture into your palms, make a round ball like,then flattened it or can also use cookie cutter to give shape.Make rest and by the time take a kadhai add required amount of oil for frying. Heat it well. Then add cutlets.Can add 2 cutletsat a time in kadhai.
  8. Don't fry on very high heat. Keep in medium heat till it turns crisp and brown in colour. Flip and fry on all sides evenly.
  9. With the help of perforated spoon take out cutlets. See that there is no excess oil on it.place it on kitchen paper
  10. Serve hot with sauce or dhania chutney.
  11. Garnish with coriander leaves.

They're second only to onions as one of the most common ingredients in our savory, and occasionally sweet, recipes. They go in our weekday lunch salads and our slow-cooked weekend stews. We eat them raw with dip, roast them to tender perfection, or quickly. Delicious beetroot cutlet from Mallika Badrinath. These tikkis or say mini tikkis are prepared from grated beetroot and sweet potato (so here is a minor twist in the recipe, we have avoided using potatoes for binding and used.

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