Does your child refuse to eat beetroot?Try this tasty recipe of beetroot cutlet and give nutrition in a healthy way.
2 Medium - Beetroot
2 Medium - Potato
1 Large - Onion
4 - Green Chilies
1/2 tsp - Turmeric Powder
1 tsp - Red Chili Powder
1 tsp – Coriander powder
1 tsp - Amchur Powder
1/2 tsp - Salt
2 tbsp - Chopped Coriander Leaves
1/2 Cup - Bread Crumbs
2 to 3 tbsp – Oil
1 tbsp - Corn flour
2 to 3 tbsp - Water
4 to 5 tbsp - Bread Crumbs
1- Wash and cut potatoes into half and pressure cook for 3 whistles or cook in an open pan until soft.
2- Meanwhile peel, wash and grate beetroot, finely chop onion, green chilies, coriander leaves.
3- Once pressure is released, peel and mash the potatoes.
4- In a large bowl, take grated beetroot, mashed potato, onion, green chilies, coriander leaves, red chili powder, turmeric powder, cumin powder, amchur powder, salt and mix well to combine.
5- Add the bread crumbs and mix well.
6- Divide the dough into equal portions and roll between both hands to form in round shape, slightly press to flatten.
7- In a small plate or bowl, mix corn flour with 2 to 3 tbsp of water without any lumps and not very thick, in another small plate take bread crumbs.
8- Dip cutlet in maida mix to coat all sides then coat with bread crumbs well, repeat same for rest.
9- Heat a pan or tawa, add 1 tbsp oil, place 4-5 pieces of cutlet and cook in slow to medium heat until it becomes light brown, turn to other side and cook again until light brown, if needed drizzle some oil, repeat the same for rest of pieces.
10- Serve hot or warm with green chutney or sauce.
Also read: Sweet Potato And Chickpeas Cutlet recipe
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