Beetroot Cutlet

My today's post is a simple preparation for a quick evening snacks option that I normally make for the extraordinary treat factors in the Chai-time at home. I am talking about the very famous 'Beetroot Cutlets' that we often find on every lane of Kolkata's main hogging markets. There are different variants of the 'Cutlets', people usually prepare with mixed veggies such as beans, carrot, peas, and other such vegetables to make the cutlets healthy as well as tasty.

As most of the Kolkatans must be aware of the fact that these 'Beetroot Cutlets' have a flavoring crunchiness hidden inside it, that is the 'Peanuts' and I love these #Cutlets with a generous amount of roasted peanuts for that extra flavour and crunchiness while biting every bit of the cutlets. Beetroot Cutlets are just marvelous, they taste amazingly superb with the addition of roasted or slightly fried peanuts. We Bengalis often call these Cutlets as 'Chop', and I remember how I used to be stubborn enough in my childhood telling my mom to buy me Chops from the nearby market.

The basic procedure remains similar in every part of the country where we first cook the potatoes, roughly mash them and keep aside. And then cook the beetroot and grate it finely. The bread toasts are put in a mixie and ground to a roughly course powder. Then depending upon the desire and availability we chose the veggies and other spices which generally includes salt, chili, jeera, amchur, garam masala, mint, coriander leaves and mix them all together. Give the desired shape and fry them.

A delicious snack made from Beetroot gives the cutlet a beautiful colour, a sweet flavour, and an amazing taste, it also makes the cutlets more nutritious. These are highly nutritious and colorful vegetarian snack, which are evenly a choice for children, as I know kids love fried snacks. Try this quick snack for your tea-time or kids snacks box. Head down to the recipe below.

Tips: Deep fry the cutlets with a wholesome amount of oil covering the pan, to fry the cutlets properly giving a perfect crunchiness.

[Veg]

Prep Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Course: Appetizer/Tea-time snack

Cuisine: Indian/ Bengali

Serves: 2

Measuring Items: 1 cup = 150 grams; Teaspoon

Ingredients:

1. Beetroot- 4
2. Potato- 2 large sized
3. Carrot- 2
4. Onion- 4
5. Green chili- 6
6. Peanuts- 1 cup
7. Corn flour- half a cup
8. Breadcrumbs- 3 cups (or even more depending upon beetroot coating absorbs)

Spices:

1. Coriander powder- 2 Tsp
2. Cumin powder- 2 Tsp
3. Salt- as per taste (or 2 tsp approx)
4. Oil for frying

Method:

How to prepare ‘Beetroot Cutlet’ with step by step pictures and instructions-

1. Take a pressure cooker, boil the beetroots and potatoes with 3 whistles.
   
2. On the other side, heat a frying pan and lightly roast the peanuts.
   
3. Remove the pressure, cool the veggies. Peel and slightly mash the potatoes.
   
4. Finely chop the onions and green chilies. Grate the boiled beetroots and carrots as shown.
   
5. Now take a large mixing bowl, add the powdered spices, salt, and 1 cup breadcrumbs, mix all of them together with the veggies to make a perfect dough.
   
6. Mix a bowlful of corn flour with equal amount of water, neither too thick nor too watery.
   
7. Make the desired shape out of the mixed dough. Firstly deep into the cornflour, then slightly roll over breadcrumbs.
   
8. Repeat the layering procedure twice or thrice, the result may look like as shown in the picture.
   
9. Now heat a non-stick pan with oil, slide in the prepared cutlets shape into the hot oil. Fry all the sides, slowly rolling the cutlets with a cooking spud.
   
10. Remove the fried Cutlets in an absorbing/tissue paper and serve hot with tomato ketchup.

The healthy and tasty, homemade Beetroot Cutlets are ready within half an hour to enjoy a delightful evening tea over some heavy ghup-shup (Chit-chats).
Note: The cutlets do not absorb much oil while frying due to the layering of dried breadcrumbs.

Paromita Pramanick ©2018. All Rights Reserved.