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Tuesday, 17 February 2015

Beetroot Cutlets

1/2 cup boiled and grated beetroot
2 boiled and mashed potatoes
Edges of 3 bread slices
3 green chillies
1/2 inch ginger piece
1 tsp corn flour
1 tsp garam masala
chopped coriander leaves
!/4 cup bread crumbs
Oil for deep frying


  • Grind the edges of bread slices with green chillies and ginger
  • In a bowl mix all the ingredients  (except oil n bread crumbs) with the crushed mixture of chilli and bread edges
  • Devide into equal portions and  shape into cutlets
  • Roll each in bread crumbs
  • Heat oil and deep fry the cutlets
  • Serve with green chutney and ketchup

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