Sunday, March 4, 2012

Beet & Potato Cutlets

This is typical manglorean style cutlets because of there they use rava/semolina for coating,Whereas in other cities you get breadcrumbs coated one  but rava makes this cutlet unique from others .Actually I was very fond of these cutlets,when i was a kid.So whenever i make this,it brings back so many memories!
Beet and potato cutlets
Potato-5-6 (boiled and peeled)
Beet root-1(boiled)
Green peas- 1/4 cup(boiled)
Ginger-1inch piece( chopped finely)
Garlic-6-7 cloves(chopped finely)
Garam masala-2tsp
Green chilly-4-5 (chopped finely)
Red chilly powder-1tsp
Cashew nut-6-7 (chopped)
Cumin seeds-1tsp
Fresh coriander leaves-1 cup(chopped)
Salt to taste
Rava( wheat semolina) -1cup

cutlet mixture

  • Mash potatoes,chop boiled beetroot finely and keep aside.
  • Heat a pan add 1tbsp of oil,then add some cumin seeds wait till it crackles.Now add chopped cashew nut  and fry till it changes to light brown.
  • Add chopped ginger,garlic and green chillies and saute for a while,add chilly powder,garam masala powder and salt,mix it well.
  • Then add mashed potato, chopped  beetroot  and boiled green peas( you can use dry or fresh.If you are using dry peas,then soak them overnight and pressure cook) and mix it well with the masala.
  • Finally add coriander leaves and switch off the gas.
  • Let it cool completely before making the cutlets.
  • Refrigerate the filling for sometime to get that perfect shape as it is easy to handle.
 For making cutlets:

beet-potato cutlets
  • Take a big lump of this mixture and make flat heart shaped cutlets.
  • Now roll all the prepared cutlets into the rava and coat it well,press it nicely with your palms
  • Now heat oil in a pan and start shallow frying on both the sides on medium flame till brown and crispy.
  • Serve hot with tomato sauce.

beet potato cutlets


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