Crispy Beetroot Cutlet | Indian Tea Time/ Party Snack Or Starter

Crispy Beetroot Cutlet | Indian Tea Time/ Party Snack Or Starter is the perfect finger food in any party. As a host its important to have some ideas that you can make ahead of time and it makes your job so easy with such recipes. The bright red beetroot color and its sweetness are both evident in its taste. When mixed with mashed potato and any binding agent gives base for these tikkis/cutlet.

 

Last week same day was my last day of vacation at Mum’s place. It feels like I need more time. But had to come back. During my vacation we hosted dinner for my brothers family and one of the veg starter was Crispy Beetroot Cutlet. And everybody like it a lot(ESPECIALLY MY MOM). So this post I am dedicating to my mother for the upcoming mothers day.

My mother is my root, my foundation. She planted the seed that I base my life on, and that is the belief that the ability to achieve starts in your mind.

— MICHAEL JORDAN

 

HAPPY MOTHERS DAY MA!!!

 

Coming back to dinner besides the beetroot cutlet was My Restaurant Style Chicken Lollipop, Restaurant Style Chilli Chicken, Rajma Chawal, Shahi Paneer, sprouts salad and store bought sweets. All the dishes are super yummy and dinner was a super hit with lots of fun, chit chat and masti.

 

 

Ingredients:

2 Medium size beetroot Boiled

2 medium size potato Boiled

Sal & pepper as per taste

1/2 tsp Amchur/ Dry Mango Powder

1/4 tsp garam masala(optional)

1/4 cup Poha Powder / Bread Crumbs(Make your own bread crumbs)

1/2 cup sooji/semolina for coating

Method:

Grate beetroot and potato in a big bowl. Mix well.

Now add salt, pepper, amchur and garam masala.

Add the poha powder a little at a time till the moisture lessens and the batter comes together enough to hold shape.

* Avoid adding too much poha, it can ruin the taste of cutlet.

**  Instead of poha you can also add oats powder.

Give them the shape of cutlets and coat them with sooji.

*** Wet your hand while making cutlet. It helps by not sticking in your hand and sooji sticks easily.

Fry or airfry them until golden. Serve with Tandoori Mayo or any chutney of your choice.

 

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