Tuesday, November 19, 2013

Beetroot Cutlets

Beetroot helps to reduce the blood pressure and reduces the bad cholestrerol.  It contain large amounts of soluble fibres. Beetroot has an amazing quality, has an abundant supply of folic acid which is important for the pregnant mums and unborn babies. It is full of minerals like silica and calcium. It keeps diabetes under check. It is fat free and low in calories. Beetroot contains lots of iron and it treats who are suffering from anaemia. Beetroot prevents the cancer and it is a good remedy for constipation. Beetroot boosts the brain power.
Here is beetroot cutlet recipe, easy and tasty and all age group can enjoy eating beetroot cutlets. You can have them for snack or even for dinner since it contains less oil and more nutrients. You can even keep these cutlets inbetween the bread or buns and have them with vegetables. You also can keep beetroot cutlet in the chapati and prepare yemmy chapati rolls.
Ingredients :
Beetroot :  2 to 3
Potatoes : 2 (Medium sized)
Oats : 2 Table spoons.
Bread slices : 3 to 4
Garam Masala Powder : 1 Tea spoon
Chilly Powder : 1/2 Tea spoon
Jeera : 1/2 Tea spoon
Green chilly : 2
Ginger : 1 Tea spoon (fresh and grated)
Salt : to taste.
Coriander leaves : 3 Table spoons
Samolina ( small size : chiroti rava : 1 Cup

Ready to serve Cutlets
Method :
1. Grate beetroot, ginger and cut coriander leaves and green chilly and keep it aside,
2. Boil potatoes in pressure cooker for 8 to 10 minutes and remove the skin after it is cooled and keep it aside.
3. Roast Oats for 1 to 2 minutes on low flame and keep it aside. Powder the bread and keep it aside.
4. Now take a pan and keep it on the fire and heat. Put jeera and fry for 1 minutes. Add cut green chilly and grated beetroot. Mix it well and cook on low flame till the water disappear. Add garam masala, chilly powder and salt to the mixture. Cook on medium flame. Stir in between.
5. Now add potatoes (smash before adding), oats and powdered bread. Let it cook nicely. Add coriander leaves and mix it well.
6. Now allow the mixture to be little cool.
7. Put rava on a plate. Keep a tava on the fire. Keep the oil at the side of the tava.
8. Now mix the beetroot mixture nicely and divide in to small portions. Take a portion of the dough and give your desired shape.
9. Dip this flat mixture on the rava. (both sides should be dipped). Keep a pan on the fire and put a spoon of oil on the tava and spread.
10 Now keep at least 5 cutlets at time on the tava amd sprinkle oil on the top and cook until both sides turn roasted and crispy. Now remove the cutlets from the tava and serve Hot Cutlets with ketch up or any other chutney your prepared.

11. Repeat the same to cook the rest of the mixture.
Note : Boil Potato nicely till soft but do not over cook, so that the vegetables stick together. You can add any other vegetables like carrots, beans or capsicum, cut into small pieces and cook along with beetroot. You can also use bread crums or rusk powder instead of rava. Rava serves the purpose well. You can also add cashew nuts or ground nuts but the taste differ. You can add onions and garlic  to the beetroot mixture while frying the beetroot.
Time : 40 minutes
Serves :4 to 5
Cutlet mixture after mixing 














4 comments:

  1. These look incredible! I am absolutely going to my local whole foods market to get the spices needed to make this!!

    ReplyDelete
  2. Love the color of the cutlets. very tempting and healthy.

    ReplyDelete
  3. Thank You Jess ..for the sweet comment..

    ReplyDelete
  4. Thanks NidhiJ for the sweet comment...

    ReplyDelete

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