How to make Mixed Vegetable and Beet Cutlet - Beetroot gives this mixed vegetable cutlet a beautiful colour, taste and also makes it more nutritious.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Potatoes (आलू), Beetroot (चुकन्दर )
Cuisine : Indian
Course : Snacks and Starters
Hindi: Aloo
Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!
For more recipes related to Mixed Vegetable and Beet Cutlet checkout Dilli Aloo Kachalu Chaat, Batata Vada - Street Food, Aloo Ke Sooley, Katori Chaat . You can also find more Snacks and Starters recipes like Eggless Chocolate Brownies, Flying Saucers, Dakshini Squares, Chocolate Samosa.
Mixed Vegetable and Beet Cutlet Recipe Card
Prep Time : 11-15 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Mixed Vegetable and Beet Cutlet Recipe
Potatoes boiled, peeled and mashed 5 medium
Beetroot grated 1 small
French beans blanched and chopped 5
Green capsicum finely chopped 1 small
Carrot grated 1 medium
Shelled green peas boiled and mashed 2 tablespoons
Salt to taste
Ginger-green chilli paste 2 teaspoons
Cornflour/ corn starch 1/4 cup
Fresh coriander chopped 1/4
Lemon juice 2 tablespoons
Chaat masala 2 tablespoons
Oil for shallow frying
Bread crumbs 1/2 cup
Method
Step 1
Place mashed potatoes in a deep bowl. Add French beans, capsicum, carrot and peas. Mix lightly. Add the beetroot, salt, ginger-green chilli paste, cornflour, chopped coriander, lemon juice and chaat masala and mix well.
Step 2
Divide mixture into equal portions and shape them into balls. Flatten the balls slightly.
Step 3
Heat a tawa, pour a little oil on it. Roll the cutlets in bread crumbs and place them on the hot tawa. Shallow-fry on medium heat, turning sides, till both the sides are evenly golden. Drain on absorbent paper.
Step 4
Serve hot with tomato ketchup or mint chutney.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.