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Beetroot Cutlet Recipe | Chukandar Cutlets | Tikki | Easy Snacks At Home
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RECIPE
INGREDIENTS
1 tablespoon vegetable oil
100 grams 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 teaspoons salt, or to taste
1 tablespoon mint leaves, chopped
200 grams potatoes, boiled, peeled, and mashed
200 grams 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
- 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.
- 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.
- Divide potato-beetroot mixture into 8 parts, and form each part into oval balls as carefully and lightly as possible.
- 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.
- 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.
- 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.
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