Beetroot, Corn and Potato Cutlets
Beetroot, Corn and Potato Cutlets

Hey everyone, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, beetroot, corn and potato cutlets. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Crispy and delicious beetroot cutlet made with beets, potatoes, semolina and spices. The recipe of beetroot cutlets is easy. boil and then mash beetroot and potatoes. Beetroot Cutlet, Beetroot Tikki is spicy, vegan pan fried beetroot patties, good for snacks, starters, fingerfood.

Beetroot, Corn and Potato Cutlets is one of the most well liked of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Beetroot, Corn and Potato Cutlets is something which I have loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook beetroot, corn and potato cutlets using 13 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Beetroot, Corn and Potato Cutlets:
  1. Make ready 3 Beetroot (small)
  2. Take 1 Corn cob
  3. Take 2 Potato
  4. Make ready 1 Onion finely chopped
  5. Prepare 5 Green chilli Chopped
  6. Take 1 tbsp Ginger Garlic paste
  7. Take 1/2 tsp Jeera
  8. Prepare 2 tbsps Oil  (to fry veggies)
  9. Take 7 tbsps Oil  (to fry six cutlets)
  10. Get 3 Bread slices ground to crumbs in mixie
  11. Prepare 3 tbsps Rava Coarse / selmolina
  12. Make ready 3 tbsps Rice flour
  13. Prepare Salt

Beetroot cutlet, a rare combination of beetroot and bananas is stuffed with a chatpata paneer-green peas mixture, coated with sesame-semolina mixture Beetroot Cutlet recipe - How to make Beetroot Cutlet. Beetroot Cutlet is a easy, colorful and healthy snack / appetizer made from potato, beetroot and aromatic Indian spices. This beetroot cutlet is slightly crisp on the outside with the layer of breadcrumbs. The combination of potato and beets makes the inside soft, juicy and with an amazing.

Steps to make Beetroot, Corn and Potato Cutlets:
  1. Pressure cook 3 small beetroots + 1 corn cob + 2 medium potatoes for 5 min
  2. In 2 tbsp oil, fry Jeera + 1 small chopped onion + 5 chopped green chillies + 1 tbsp ginger garlic paste until onions are golden brown
  3. Grate the cooked Beetroots and add to the onion mix and fry until it smells good
  4. Grate the potato and remove the corn off the cob
  5. Mix the cooked beetroot-onion mix + grated potato + corn + bread crumbs + salt
  6. Add salt to rava and rice flour. Mix them and spread on a plate
  7. Heat 4 tbsp oil.
  8. Form the beetroot mix into balls with wet hand and roll in the rava-rice flour mix. Flatten into a cutlet.
  9. Fry 3 cutlets at a time until both sides are crisp
  10. Serve with tomato ketchup / green chutney.

I usually boil potatoes, peas and corn as usually club them in parathas, samosas, sandwiches or cutlet's. Grate the boiled potatoes alternatively you could mash them with a masher or your hand while they are still warm. Beetroot Cutlet and Corn Palak Paratha. Coat each cutlet lightly in bread crumbs, and set aside. I will admit that I didn't fry these.

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