Beetroot Cutlet

Wash the potatoes, beetroot and coriander leaves. Peel and grate the beetroot. Peel and finely chop the onion, then finely chop the green chillies, curry leaves and coriander leaves.

Place the potatoes and 750 ml water in a pressure cooker. Pressure-cook on medium flame for 3 whistles, until the potatoes are soft when pierced. Let the pressure release naturally for about 10 minutes, then open only after the pressure has fully dropped. Cool slightly, peel and mash the potatoes until smooth.

PotatoWater

Heat 2 tbsp oil in a kadai on medium flame for 1 minute until hot. Add the onion, green chilli, ginger garlic paste and curry leaves, then fry for 4 to 5 minutes until the onion is soft. Add the grated beetroot, turmeric, red chilli powder, garam masala powder and salt. Cook for 8 to 10 minutes until the beetroot is soft and the mixture is dry.

OilOnionGreen ChilliGinger Garlic PasteCurry leavesBeetrootTurmeric PowderRed Chilli PowderGaram Masala PowderSalt

Add the mashed potato, coriander leaves and lemon juice. Mix on low flame for 3 to 4 minutes until the mixture is firm and leaves the sides of the kadai. Switch off the flame and cool for 10 minutes, until it is easy to handle.

Coriander LeavesLemon Juice

Divide the mixture into 12 equal portions. Shape them into flat cutlets for about 6 minutes, until they are even. Coat them with breadcrumbs for about 2 minutes, until all sides are fully covered.

Breadcrumbs

Heat 2 tbsp oil on a tawa over medium flame for 1 minute until hot. Fry 6 cutlets for 3 to 4 minutes on each side until golden and firm, then remove them. Add the remaining 2 tbsp oil, heat for 1 minute until hot, and fry the remaining cutlets for 3 to 4 minutes on each side until golden and firm. Drain them on a plate.

Oil