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Tangy Beetroot Cutlet Recipe

A simple and healthy fried snack made of beetroot and potatoes with a tangy pani puri flavor perfect for your kids and can be made with limited ingredients.

  • Prep time:
  • 20 minutes
  • cook time:
  • 10 minutes
  • serves:
  • 2

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Details

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Vegetarian

Level : Moderate

Cuisine : Kid - Friendly

Course : Snacks

Recipe Notes

Beetroot should be completely moist free from the beginning

Tags

  • Mismatchedmasala
  • Tastytales
  • Contest135
Ingredients

Ingredients For Tangy Beetroot Cutlet Recipe

Methods
  • 1. Mix mashed potatoes with mashed beetroot(dehydrate the beetroots well).
  • 2. Mix red chilli powder,jeera powder,pani puri masala ,salt with mashed potatoes and mashed beetroot.
  • 3. Heat 1 tb spoon oil in a fresh pan, add chopped ginjer and green chilli.
  • 4. Mix potato and beetroot mixture in the pan . Then add finely chopped coriander.
  • 5. Take a seperate bowl , add maida and cornflour then add 1 cup water.Add salt to taste. Mix untill smooth .
  • 6. Shape the potatoes and beetroot mixture in cutlet shape (we used heart shape cutter) .Dip it in the smooth cornflour paste and cover it with breadcrumbs completely.
  • 7. Deep fry until golden brown(For better taste, you can refrigerate it for 1 hour before deep frying)
  • 8. Plate with tomato sauce and green chutney. And your tangy beetroot cutlets are ready to be served.
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