I made a few changes to the original cutlet recipe , this seems to be the best way to get my girls to eat beetroot without wincing about the colour of it.
It is a simple and easy to make recipe. Great for a rainy or cool day.
Beet and Baby corn Cutlets:
Ingredients:
Potatoes - 2 medium sized.
Baby corn - 8 - 12 cobs
Beetroot - 3 (medium sized)
Ginger garlic paste - 1tsp
Red chilli powder - 1 1/2 tsp
Garam masala powder - 3/4 tsp
Salt - to taste
Green chillies - 1 or 2 (minced and to taste)
Cumin/Jeera powder - 1/2 tsp
Dry mango powder - 1/2 tsp
Fine bread crumbs - 1/2 cup (dry)
Oil for shallow frying.
Method:
Pressure cook potatoes and peeled beetroot. Peel and mash potatoes, grate the beetroots. Dice and clean baby corn.
After cooking grate beetroots. Clean and dice the baby corn cobs.
Heat oil in a deep pan. Add ginger garlic paste, minced chillies.Fry for a few minutes and then add Jeera powder , garam masala and red chilli powder.Add the baby corn pieces and fry for a few more minutes till it is cooked.
Add the graded beetroot and salt. Let the moisture evaporate then add the mashed potato and mix well. Fry for few more minutes, add amchur and more salt if required. Allow to cool down . Mix bread crumbs and made even sized balls. Pat it to flat and dust it with more bread crumbs. Shallow fry to golden brown and serve with Green Chutney.
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