Beetroot is considered to be a superfood. As a child I used to detest beetroot and so do my children but now that I know the benefits of beetroot I make it a point to have a bit of it on the salad plate everyday at home so that the kids feel interested to eat it when they see it regularly everyday. Though I've still not been lucky with it.
So now I've started camouflaging it with some of the kids favourite dishes.
I add a little bit of beetroot puree in the dough while making paneer or chicken rolls. So they have a pink roti that is what my daughter likes to call it.
This time when I was making cutlets which my elder one really likes, I thought of adding beetroot to it and to my surprise, it turned out really tasty.
Since then I've served beetroot cutlets many times as a starter while hosting dinners and the nice pink colour that beetroot gives to the cutlets has turned out to be a real conversation starter.
INGREDIENTS
Beetroots 2 (boiled and grated)
Potatoes 4 - 5 (boiled and grated)
Ginger 1 inch piece (grated)
Green chillies 1-2 chopped finely
Fresh Coriander leaves (hara dhaniya) finely chopped
Salt as per taste
1/2 tea spoon red chilli powder(lal mirch)
1/4 tea spoon turmeric powder(haldi)
1/2 tea spoon garam masala
1 tea spoon coriander powder(dhaniya)
1 tea spoon chaat masala
1 tea spoon fennel powder(saunf)
1 tea spoon lemon juice or dry mango powder(amchur)
Dry bread crumbs
3 - 4 table spoons semolina (sooji or rawa) for coating
METHOD
1. In a pressure cooker boil the potatoes and beetroot. You can even use a microwave to boil the potatoes and beetroot. Beetroot takes a little longer time to cook than the potatoes. I usually wash the potatoes and beetroot, put them in a plastic bag and microwave for 4-5 minutes. Once the potatoes are done, I remove them and microwave the beetroot for another 1-2 minutes.
2. Once the potatoes and beetroot are cooled, grate them in big bowl.
3. Now add the grated ginger, chopped green chillies and coriander.
4. Add all the spices mentioned in the recipe and the bread crumbs too.
5. Mix everything together nicely and shape them in round balls and flatten them a little like tikkis.
6. Take sooji (semolina) in a flat plate. Place the flattened beetroot cutlets over the sooji so that it coats the cutlets nicely all over.
7. Prepare all the tikkis this way and keep them refrigerated for about an hour or till serving time.
8. At the time of serving take them out from the fridge and directly deep fry them in hot oil or else take 2-3 table spoons oil in a pan and shallow fry them till they turn crisp. Serve hot with a chutney or sauce of your choice.
PICTORIAL GUIDE
1. In a pressure cooker boil the potatoes and beetroot. You can even use a microwave to boil the potatoes and beetroot. Beetroot takes a little longer time to cook than the potatoes. I usually wash the potatoes and beetroot, put them in a plastic bag and microwave for 4-5 minutes. Once the potatoes are done, I remove them and microwave the beetroot for another 1-2 minutes.
3. Now add the grated ginger, chopped green chillies and coriander.
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