Beetroot cutlet

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Description:
Easy and healthy recipe for cutlet that is made by shallow frying instead of deep frying.

Ingredients:
1. Beetroot - 1(medium)
2. Potatoes - 3(small)
3. Green peas - 1/2cup
4. Garlic
5. Green chillies - 3 to 4
6. All purpose flour - 5 to 6 tspn
7. Breadcrumbs for coating(finely powdered)
8. Garam masala - 1 tspn
9. Turmeric powder - a pinch
10. Pepper powder -1 tspn
11. Chilli powder - 1tspn
12. Onion - 1(medium)
13. Oil
14. Salt to taste

Procedure:
Boil the potatoes or cook it pressure cooker for 3 to 4 whistles. Transfer the cooked potatoes to a bowl and let it cool down. Clean and wash the beetroot. Finely grate the beetroot then squeeze out the excess water and transfer to another plate.

 Chop the onion, green chilli and garlic into small pieces. Take a skillet/wok and pour oil. Add the green chillies and  garlic followed by onions. Saute till the onions starts becoming golden color. Add the turmeric powder, chilli powder, pepper powder and garam masala. Mix everything well. Add the beetroot, salt and the green peas.  Cook till the beetroot is done. Since the beetroot is finely grated  it will cook very fast. Check for salt and add if required. Let this mixture cool down.

Take the boiled potatoes and mash them. Add the cooled mixture into the potatoes and mix properly with hands/a spatula. Check for salt. Incase you find the mixture is bit mushy and difficult to bind then add some breadcrumbs. Cover with a plastic wrap and keep inside the fridge for atleast 30 minutes. Meanwhile take the all purpose flour in a small bowl and make a paste by adding some water. Keep the breadcrumbs ready too.  Take out the chilled cutlet.  Divide the mixture into 10-12 balls.  Wet your hand in water and make patties out of the balls.

Take a skillet and pour some oil for shallow frying the cutlets. You can even deep fry them but I prefer to shallow fry. Take the cutlet one by one and first dip in the all purpose flour paste and then roll over the breadcrumbs. Drop them into the skillet. Fry in batches instead of over crowding the skillet. Cook on both sides till they turn golden brown color.

Pat on a tissue paper and serve hot with some ketch up, chutneys. Enjoy.