Ingredients with Measurements:
- 2 medium-sized beetroots, boiled and grated
- 1 cup hung curd
- 1/2 cup bread crumbs
- 1/4 cup chopped coriander leaves
- 1/4 cup chopped mint leaves
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- Salt to taste
- Oil for frying
Special equipment needed:
- None
Step-by-step instructions:
1. In a mixing bowl, add grated beetroot, hung curd, bread crumbs, coriander leaves, mint leaves, ginger paste, garlic paste, cumin powder, coriander powder, and salt. Mix well.
2. Divide the mixture into equal portions and shape them into cutlets.
3. Heat oil in a pan and shallow fry the cutlets until golden brown on both sides.
4. Serve hot with mint chutney or ketchup.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat for frying
Serving size:
- Makes 10-12 cutlets
Nutritional information:
- Calories: 80 kcal
- Carbohydrates: 10 g
- Protein: 4 g
- Fat: 3 g
- Fiber: 2 g
Substitutions for ingredients:
- Hung curd can be substituted with Greek yogurt.
- Bread crumbs can be substituted with roasted gram flour.
Variations:
- Add boiled and mashed potatoes to the mixture for a softer texture.
- Add chopped green chilies for a spicier version.
- Add grated carrots or cabbage for added nutrition.
Tips and tricks:
- Squeeze out excess water from the grated beetroot before adding it to the mixture.
- Use a non-stick pan for frying to reduce the amount of oil used.
Storage instructions:
- Store the cutlets in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Heat the cutlets in a preheated oven at 180°C for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the cutlets on a bed of lettuce leaves for a colorful presentation.
Garnishes:
- Garnish with chopped coriander leaves or mint leaves.
Pairings:
- Serve with mint chutney or ketchup.
Suggested side dishes:
- Serve with a side of roasted vegetables or a fresh salad.
Troubleshooting advice:
- If the cutlets are falling apart while frying, add more bread crumbs to the mixture.
Food safety advice:
- Ensure that the beetroot is cooked thoroughly before adding it to the mixture.
Food history:
- Beetroot cutlets are a popular snack in India and are often served during festivals and special occasions.
Flavor profiles:
- The cutlets have a sweet and tangy flavor from the beetroot and curd, with a hint of spice from the ginger and garlic.
Serving suggestions:
- Serve as a snack or appetizer.
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Region: Indian