Beet- Corn Cutlet

Ready to Serve Beet - Corn Cutlet.

Corn - Beet Cutlets are one of the good snack. Corn is available plenty in the market these days. This snack is easy to prepare and healthy too. We can have them for evening snack.
Very little spices are used and very little oil is used for shallow frying. Beet root, carrot and corn is used with bread slices and a bowl of  thick Beaten rice. (Awalakki in Kannada Language). Beaten rice is known as Awal or Poha also. 
Let us see some benefits of having corn and Beetroot in our diet.
Corn is contain carbohydrates, protein and fats. It also has moderate amount of fiber, potassium and Vitamin A and Vitamin B.
Beetroot is help to lower the blood pressure and reduces the bad cholesterol. They contain large amount of soluble fibers and act as powerful anti oxidants. Beetroot is full of minerla silica and it helps the body to use calcium efficiently. Calcium makes up our bones and teeth strong. They contain a lot of Iron and it helps to treat anemia. It also helps to ease the constipation problem and good for brain power.
Here is a recipe of the yummy snack which is very easy to prepare with the ingredients which we already have in our kitchen. Hot and spicy cutlets not only tasteful it is one of the healthy food I can say if  oil usage is less.
No onions or garlic is used in this recipe and the whole family can enjoy having them with chutney or ketch up.
I have prepared 3 varieties of Beet -Corn Cutlets . The dough is the same. I have dipped the dough in Chiroti Rava (Small size Semolina) and prepared a few. As for healthy aspect I just fried the dough on the dosa pan using very little oil like tikky. One more variety is that I have put  the tikky in curd and sprinkled some chat masala. All these 3 varieties are tasty and yummy. Go ahead and prepare Beet-Corn Cutlet and the whole family can enjoy I am sure.

Things needed:

 Beet Root : 3
Carrot : 1
Corn : 1 Cup
Beaten Rice (Awalakki or Poha) : 1 Cup
Green Chilly : 2
Garam Masala : 1/2 Tea spoon
Brown Bread (Wheat bread) : 4 to 6 slices.
Ginger : an inch ( 1 Table spoon)
Jeera : 1 Tea spoon
Oil : 1/2 Cup
Chirote Rava (small size semolina) : 2 to 3 Table spoons.
Cashew nuts : 2 Table spoons. 
Salt : Required :

Method :

1. Wash and remove the outer skin of beetroot and carrot.(scrape out) and ginger. Grate carrot, beet root and ginger and keep it aside.

 

 2. Cut green chilly, coriander leaves and grate ginger. Boil corn cob and remove the corn and keep it aside.

3. Wash  Awalakki, remove the water completely and keep it aside. Powder the bread slices.
 4, Keep a pan on the fire, put  2 tea spoons of oil and heat. Add jeera, fry for 10 seconds. Add cashew nuts and fry for 10 seconds.

 5. Add beet - carrot -ginger gratings and mix it nicely. Fry till they turn soft. (1 to 2 minutes).

6. Add turmeric powder,garam masala and salt. Add Awalakki (poha) and bread powder. Mix it nicely.

7. Add cut coriander leaves and stir for 1 more minute. Put off the  gas and let it cool. Add boiled corn to it and mix it well.

8. Kneed the ready dough nicely and divide into small portion.

9. Now keep a pan on the fire and heat. Put a spoon of oil.
10. Take a small portion of dough give a desired shape to it.
11. Dip in chiroti rava (both sides) and place this cutlet dough on hot tava. Put 1/2 tea spoon of hot oil.
 12. Cook on medium heat. Turn the other side and cook until it turn slightly brown. (not burnt).

 

13.Simply you can try out this way too. ( with out dipping in rava)
Take a portion of Cutlet dough. Give a desired shape. Place it on tava . Add little oil.(sprinkle).

14. Cook on both sides till they turn brown. Place them on serving plate and serve.

 15. Serve with Ketch up or any chutney you prepared.

16. You  can also serve Beet - Corn Cutlet with curd.
17. Place a cutlet on the plate. Put curd and  2 table spoons of boiled corn.
18.Sprinkle chat masala on the top and serve.

Note :

Do not add any water while frying the vegetables. You can use bread crumbs instead of  Rava. You can add more vegetables with beet root. Using more spice and more oil is optional. Using onions and garlic is also optional.I have substituted Awalakki (beaten rice) for potatoes. Dipping the cutlet dough in Rava or bread crumbs will absorb more oil and is not good for health.
Time : 30 to 40 minutes.
Servings : 4 to 5.