Beetroot Aloo Cutlet
Beetroot Aloo Cutlet

Hello everybody, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, beetroot aloo cutlet. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Beetroot Aloo Cutlet is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. Beetroot Aloo Cutlet is something which I’ve loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can have beetroot aloo cutlet using 13 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Beetroot Aloo Cutlet:
  1. Get 2 Small Beetroots Grated
  2. Take 2 Medium Potatoes Boiled and Diced
  3. Take 2 Medium Onions Sliced
  4. Get 1 Tsp saunf(fennel seeds)
  5. Prepare 1 Tbsp ginger garlic paste
  6. Make ready 3 Finely Chopped green Chillis
  7. Prepare 1 Cup Steamed White Peas
  8. Make ready atta paste
  9. Get 1 cup atta(wheat flour)
  10. Take 1 cup water
  11. Take 1/2 cup Crushed plain corn flakes
  12. Take As needed Oil for deep frying
  13. Prepare To taste salt
Instructions to make Beetroot Aloo Cutlet:
  1. Take a shallow frying pan, add 2 tbsp of oil, 1 Tsp Saunf and saute the grated Beetroots, Onions and chopped Chillis
  2. Add a 1 - 2 TSP salt and add the boiled and diced Potatoes. Toss in the pan for a bit and add the cooked White Peas. Toss everything together so that it becomes well cooked.
  3. Make Atta Paste with wheat flour and water in 1:1 ratio and take a plate full of crushed plain corn flakes. Roll the cutlet mix into uniform sized balls.
  4. Take one ball and slightly press it in your palm. Make sure it is thick so that it will be easier for us to coat
  5. First coat the pressed cutlet with Atta Paste and then gently coat it with crushed corn flakes evenly on all sides
  6. Repeat this step for the rest of the cutlets and keep them in the freezer for 10 minutes so that the coating sticks
  7. Take a kadai and oil for deep frying. One by one add the frozen cutlet pieces and fry them equally on all sides till golden brown
  8. Serve these crunchy on the outside juicy on the inside cutlets with Ketchup and Enjoy!

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