This is a Recipe for making at home crisp and tasty Beetroot-Carrot Cutlet. The Beetroot-Carrot Cutlet is a crisp preparation, which combines the tastes and flavors of Potatoes, Beetroots and Carrots.
The Beetroot Carrot Cutlet makes a nice add-on to the main course meals and can also be served as a standalone snack.
The preparation method has been given in a simple to follow step-by-step manner to make the preparation of this Cutlet as easy as possible.
The Marathi Language version of this recipe can be seen here- Carrot Beetroot Cutlet
Beetroot Carrot Cutlet Preparation Time- 45 Minutes
Serves- 20 Cutlets
1 Big size Beet Root
1 Big size Carrot
Four Potatoes (boiled)
4-5 Green Chilies (chopped)
1” Ginger piece (chopped)
Three Bread Slices (crumb)
1 Teaspoon Lemon Juice
Salt and Sugar as per taste
¼ Cup Coriander (chopped)
Oil for shallow frying the Beetroot Cutlets
Boil the Potatoes, Peal and shred them. Wash and clean the Beetroot, peal them and shred them and keep aside.
Chop the Green Chilies, Ginger and Coriander and keep aside.
Mix the shredded Potatoes, Carrot, Beetroot, Green Chilies, Ginger, Sugar, and Salt, lemon Juice, Bread Crumb and Coriander to prepare Dough.
Then prepare 20 small balls from the Dough and flatten them in the center.
Heat the Oil in a frying pan and shallow fry the Beetroot- Carrot Cutlets on the both sides until them become crispy.
Serve hot with Tomato Sauce.
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