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About this recipe:
This is a beautiful crimson colored cutlet that is delicious as well. It serves as a great side dish, especially for parties where you might want items to pop in form of color and presentation. Enjoy it by itself with chutney or with parathas.
Soybean oil as needed
1 cup chopped onions
1 teaspoon red chilli powder
1 teaspoon garam masala powder
1/4 tablespoon udid dal (white lentils)
2 cups grated beetroot
1/2 cup boiled, peeled and mashed potatoes
1/2 cup boiled green peas
Salt as needed
1 teaspoon cornflour
2 teaspoons maida or all purpose flour
A tray of rawa or semolina for dusting the cutlets
20 min › Cook:
20 min › Ready in:
Heat a pan with 1 teaspoon of soybean oil. Add the onions, stir and add the haldi, red chilli and garam masala powders. Stir and then add the white lentils.
Keep stirring and frying until the onions turn pink-golden. Add the beetroot, potatoes and green peas. Stir, add salt, mix and put the lid on.
Cook on low heat until steam starts coming off from the sides of the lid. Allow to cool.
In a cup mix the cornflour and maida. Mix with the stir fried vegetables. Add more maida if needed to make sure it acts like a binding agent.
Take one handful of the mixture and press into an oval shaped cutlet. Then roll the cutlet on a tray of rawa.
Repeat for the rest of the mixture.
Heat a tawa or thick bottomed pan with soybean oil. Shallow fry the cutlets until brown and crispy.
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