✕
FOLLOW US

  • Beetroot Cutlet Recipe | Chukandar Cutlets | Tikki | Easy Snacks At Home

    💪 Delicious, Colorful, and Healthy! Make these easy beetroot cutlets at home today! Crispy Love ❤️

    You may also like to try our

    Borscht Soup

  •
  • RECIPE

    INGREDIENTS

    1 tablespoon vegetable oil
    100 gram onions, (about 1 medium onion), finely chopped
    2 green chillies, finely chopped (deseed if you do not want spicy)
    1/2 teaspoon roasted cumin powder
    1/2 teaspoon garam masala
    1 1/2 teaspoon salt, or to taste
    1 tablespoon mint leaves, chopped
    200 gram potatoes, boiled, peeled, and mashed
    200 gram beetroot, boiled, peeled, and grated
    1 teaspoon black pepper powder
    1 cup popped amaranth
    3/4 cup all-purpose flour (maida), batter, made by mixing ½ cup flour (maida) and ¼ cup water
    vegetable oil, for shallow frying

    COOKING METHOD

    1. Add oil to a heavy frying pan over medium heat. Once the oil is hot, toss in onions and fry till lightly browned, about 3 minutes. Add green chillies, reduce heat to low, and then add roasted cumin powder, garam masala powder, and salt; stir for about 1 minute. Slide in mint leaves, stir, and remove from heat. Reserve masala.
       
    2. Place mashed potato in a large mixing bowl. Add grated beetroot and mix with a fork. Add reserved masala and continue to mix till just combined. Do not overwork.
       
    3. Divide potato-beetroot mixture into 8 parts, and form each part into oval balls as carefully and lightly as possible.
       
    4. Pour oil into a frying pan over medium-high heat. While the oil heats, dip cutlets into the flour batter one at a time, letting the excess drip off before dredging them in the popped amaranth to coat. Roll and smoothen in your palm and flatten very slightly to make a six-sided cuboid. Repeat with the remaining cutlets.
       
    5. When the oil is hot but not yet smoking, add the cutlets gently in batches without crowding the pan. Fry until evenly golden and crisp, about 1 to 2 minutes; remove with a slotted spoon and drain on a paper towel-lined plate. Serve hot.
TRENDING ON YUMMEFY