Beetroot Cutlet

Beetroot Cutlet

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Beetroot cutlet stuffed with paneer.

Beetroot Cutlet recipe - How to make Beetroot Cutlet

Preparation Time:    Cooking Time:    Total Time:     Makes 12 cutlets


For The Covering
8-10 raw banana
2 beetroots
1/2 cup besan (bengal gram flour)
1/4 cup rice flour (chawal ka atta)
1 cup bread crumbs
1/2 tsp garam masala
1/2 tsp chaat masala
1/2 tsp chilli paste
salt to taste

For The Filling
1/2 cup grated paneer (cottage cheese)
1/2 cup boiled green peas
1 tsp chopped coriander (dhania)
1/2 tsp dried mango powder (amchur)
1/2 tsp chilli paste
1/2 tsp sugar
salt to taste

Other Ingredients
1/2 cup semolina (rava)
1/4 cup sesame seeds (til)
oil for deep frying

For the covering

    For the covering
  1. Boil the bananas , peel and mash and keep aside.
  2. Peel the beetroot and blend in a mixer without adding water, to make a smooth paste. Keep aside.
  3. Combine all the ingredients in a bowl and make a thick mixture.
  4. Divide the mixture in 12 equal portions and keep aside.

For the stuffing

    For the stuffing
  1. Half grind boiled green peas.
  2. Combine all the ingredients in a bowl to make a filling for the cutlet.
  3. Divide the stuffing into 12 equal portions and keep aside.

How to proceed

    How to proceed
  1. On a greased palm spread a portion of the banana and beetroot mixture, place a portion of the stuffing and seal the edges to prepare a round cutlet.
  2. Make 11 more cutlets using the remaining covering and filling mixture. Keep aside.
  3. Combine the semolina and sesame seeds in a plate and roll out each cutlet in the mixture.
  4. Heat the oil in a kadhai and deep-fry the cutlets till they turn golden brown in colour and crisp from all the sides.
  5. Serve hot.