CRUNCHY BEETROOT CUTLET

INGREDIENTS
1 tsp fennel seeds (saunf)
1 tsp cumin seeds (jeera)
2 large or 3 small beetroots
1 large carrot
1/2 cup boiled peas (optional)
2 medium sized boiled potatoes
1 tsp coriander powder
1 tsp garam masala
1 tsp chaat masala
1 tsp turmeric powder
salt to taste
1 cup bread crumbs
1 tbsp cornflour
oil for frying


METHOD
In non-stick pan or tawa, dry roast cumin and fennel together, till fragrant. Grind it to make smooth powder. Keep aside.

Grate beetroot and carrot.

In a pan, put some oil add fennel-cumin powder and saute for 1-2 minute. Add grated beetroot and carrot. Let them cook for while till they come dry on medium flame. Stirring occasionally.

Now add dry spices (coriander powder, garam masala, chaat masala and salt) in it. Mix well and add boiled and mashed potatoes and boiled and mashed peas. Mix well.

Cook for another 3-4 minutes till everything get incorporated well.

Turn off the flame and let mixture come down to normal temperature.

Make medium sized cutlets.

In other bowl, take cornflour and make thin batter.

Dip cutlets in cornflour batter and coat well in bread crumbs.

Fry in hot oil on medium flame.

Serve with

EASY CHEESY DIP. For recipe click the link: http://easychildrenrecipes.blogspot.in/2015/03/easy-cheesy-dip.html


Pictorial:

1. Dry roast cumin and fennel seeds. Make powder by grinding it.

2. Grate carrot and beetroot. Keep aside.

3. Put some oil in pan, add fennel-cumin powder and saute for 1 minute.

4. Add grated beetroot and carrot. Till it becomes little dry.

5. Add all the dry spices.

6. Add boiled potatoes and peas in it.

7. Mix well and cook for 1-2 minute till everything get incorporated.

8. Make medium sized cutlets.

9. Take cornflour and make thin batter using water.

10. Dip cutlets in cornflour batter and coat well in breadcrumbs.

11. It's ready to go in oil.

12. Deep fry.

13. Serve!



14. A close-up!