Beetroot Cutlet | Beetroot Tikki

Ingredients

• 3 Beetroots
• 2 Potatoes
• 1 Onion Finely Chopped
• 2 Tbsp Gram Flour/Besan
• 1 tsp Ginger Garlic Paste
• 1.5 tsp Red Chilli Powder
• 1 tsp Coriander Powder
• 1/2 tsp Garam Masala Powder
• 1/2 tsp Amchoor Powder
• 1/2 tsp Cumin Powder
• 1/2 tsp Chaat Masala
• Salt as needed
• 1/4 cup Finely Chopped Coriander Leaves
• 2 tbsp Semolina/Fine Rava
• 3-4 tsp Oil

Instructions

1. 1

   Pressure cook peeled beetroot and potatoes for 2 whistles. Let the pressure drop naturally.

2. 2

   Grate the beetroots and potatoes finely. To this, add finely chopped onions and coriander leaves.

3. 3

   In a small pan, dry roast gram flour/besan until nutty aroma comes up.

4. 4

   Add it to the beetroot mixture along with ginger garlic paste and other spice powders - red chilli powder, garam masala powder, coriander powder, cumin powder, dry mango powder, chaat masala and salt. Mix it well.

5. 5

   Divide the mixture into balls of equal size. Prepare cutlets of desired size and shape, set aside.

6. 6

   When the cutlets are shaped, press each one into the semolina/fine rava and coat both sides well.

7. 7

   Heat a flat cast iron pan and drizzle few drops of oil. Place the prepared cutlets in batches of 2-3 on the hot pan and cook on low flame until the bottom is golden brown.

8. 8

   Gently flip onto other side and drizzle some oil around the Kababs, cook until golden brown.

9. 9

   Push the cooked cutlets to the sides of the pan, letting them cook on the sides crisping up for a few minutes before removing from heat.

10. 10

    Serve hot with spicy green chutney!