Beetroot & Paneer Cutlets
2016-02-29 14:10:16
Serves 3
I love the red color that Beetroots have. Not only are they fun to work with but are healthy for you as well and I am always looking for ways to incorporate them into our everyday meals. These cutlets are always a hit in my home and I use them for parties and for week-end lunches. The versatility is amazing, it can be kept inside a burger bun, sandwiches or can be eaten as it is with tomato ketchup or chutney of your choice. Serve these cutlets hot and crisp, as soon as you prepare them.
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
- Beetroot – 1, large (grated)
- Paneer (cottage cheese) – 200 gms
- Onion – 1, medium (chopped)
- Green chilies – 2, chopped
- Ginger – 1 inch piece, chopped
- Coriander leaves – 1 Tbsp, chopped
- Beetroot juice – 3 Tbsp (squeeze the juice from grated beetroot)
- Cornflour – 1 Tbsp
- Potato – 1 medium (boiled and mashed)
- Bread crumbs – 1 cup
- Red chili powder – 1 Tsp
- Salt to taste
- Dry mango powder – ½ Tsp
- Garam masala – 1 Tsp
- Oil – for frying + 2 Tbsp to cook the beetroot
Instructions
- Heat oil in a pan. Add ginger and green chilies. Let it cook for a minute. Add onions & cook the onions till translucent.
- Add grated beetroot . Add Red chili powder, salt, dry mango powder & garam masala, Mix well and cook for 3-4 minutes until beetroot is tender.
- Take out the mixture in a bowl & let it cool for 10 minutes.
- Add paneer, potato and coriander. Mix well.
- Take beetroot juice. Add cornflour and mix it properly.
- Now divide the beetroot mixture into 9 equal portions and roll each portion between the palms of your hands to make a flat round cutlets. Refrigerate the cutlets for 30 minutes.
- Heat oil in a pan & fry the cutlets until golden brown on both sides.
- Serve hot with tomato ketchup or chutney of your choice.
Hungry soul by Abha https://hungrysoulbyabha.com/
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