breadcrumbs or chiroti rava (very fine rava/semolina)
To serve
tomato ketchup
Instructions
1
Wash potatoes and pressure cook till cooked/done. Peel and mash. Set aside.
2
Peel beetroot. Steam in pressure cooker without chopping for up to 7 mins (or pressure cook for 2-3 whistles). Grate. Set aside.
3
Finely chop or mince green chillies. Chop coriander leaves finely. Chop onions finely.
4
Heat 2 tbsp oil in a pan. Add saunf, ginger-garlic paste, green chillies. Stir for 15 to 30 sec. Add onions, fry till soft.
5
Add coriander powder, chilli powder, garam masala, grated beetroot. Saute for 6 to 8 mins or till moisture evaporates.
6
Add mashed potatoes, amchur powder, coriander leaves, salt. Mix well. Remove from heat. Cool a bit. Shape into cutlets.
7
Heat a shallow fry pan. Drizzle with oil. Dip/ roll cutlets in breadcrumbs or chiroti rava. Shallow fry till golden brown on both sides.
8
Serve hot with ketchup.
Note
You can prepare the cutlet mixture few hours in advance and refrigerate or shape them and refrigerate. Shallow fry when required. Do not skip saunf/ fennel seeds as it is the main flavour and taste in this recipe.
