2 medium sized beetroot
3 medium sized potato
2 bread slices
½ tsp salt
½ tsp red chilli powder
¼ tsp fennel powder
¼ tsp coriander powder
¼ tsp amchur powder or 1 tsp lemon juice
¼ tsp garam masala powder
¼ tsp chat masala
1 green chilli, finely chopped
2 tbsp coriander leaves, finely chopped
All purpose flour,for coating
Bread crumbs, for coating
Oil, for frying
Method
Boil the potatoes, roughly mash them and keep aside. Also, boil the beet root and grate it finely.
Add the bread slices to a blender/mixie and grind into a dry powder.
In a large mixing bowl mix the mashed potato, grated beetroot. Add the all spice powders, salt, chilli, and coriander leaves. Now, mix all the ingredients until well combined. Now, add the ground bread powder little by little and mix until you get a thick dough.
Add the all purpose flour to a small bowl. Add sufficient water to make a slightly runny flour paste and keep aside. Spread the bread crumbs in a plate for coating and keep aside.
Now heat oil in a pan for shallow frying and set the flame to medium. While the oil is getting heated, take a small portion of the dough. Roll it into a log shape. Now dip the prepared dough into the flour paste and roll until fully coated.
Now, place it on top of the bread crumbs. Slightly press with your fingers to flatten out the patty. Turn the patty and make sure that the other side of the patty is also covered with bread crumbs. Dust off the extra bread crumbs.
Shallow fry the patties until both the sides of the cutlet turns golden brown by flipping. Once done remove from the oil and place in a paper towel to remove excess oil. Serve beetroot cutlet hot with your choice of chutney, dip or sauce.