Beetroot cutlets

utlets is a famous street food that is found almost all over India, with minor differences in ingredients here and there. It is often overshadowed by its close and notoriously famous cousin, the Samosa. I personally have always preferred these over the samosas. Whenever I think of them, I go back to my college days and to my college canteen, they served the meanest cutlets.. they were to die for.. yum! Hubby also remembers it as his favorite street food from his home town. An absolute favorite with everyone, they are very versatile too; serve them with some ketchup or chutney as an appetizer or for a change, stuff them inside a bun and it morphs into an amazing veg burger and a quick fix meal. You can also serve them as chaat with some chhole and chutney and enjoy the compliments. They can be made using different vegetables or whatever you have in your refrigerator (except I think the beets are a must, its a beet cutlet after all ;) Perfect for a rainy day they are addictive.

Ingredients: makes 8-10

Beets ............................. 2 medium grated

Potato ............................ 2 medium boiled and mashed
Bell pepper ...................... 1/2 small grated optional

Green chilli ...................... 1-2 cut fine

Ginger ............................ 1 " grated

Cilantro leaves .................. 1 tbsp chopped

Coriander powder .............. 2 tsp

Garam masala .................. 1 tsp

Chat masala ..................... 1 tsp

Fennel/ Cumin seeds .......... 1 tsp

Asafoetida ...................... a pinch

Fried cashew .................... 2 tbsp chopped fine( optional)

Oil ............................... 1 tbsp + for frying

Corn starch ..................... 2 tbsp + 1 tbsp mixed in 1/2 cup of water

Bread crumbs ................... 1/2 cup or as needed

Method:

1. Heat 1 tbsp of oil in a pan on medium heat and add in the asafoetida and cumin/fennel. Let them splutter. Add the ginger and green chillies and saute them for a minute.

2. Add the bell peppers and fry for 3-4 minutes. Add in the potato and mix.Add all the masalas.

3. Add the beets and cook for 5 minutes, add cashews cilantro and the 2 tbsp corn starch (that helps in binding add more if needed so you are able to form a ball).

4. Take off the heat and let the mixture cool down so its easy to handle. Take water and cornstarch and mix till no lumps. Take out bread crumbs on a plate. Take small amount of  the cutlet mix and make into desired shape. Dip it in corn starch mix and roll it in bread crumbs. Repeat with all the cutlet mix. Arrange on a plate and refrigerate for 1/2 an hour.

5. Heat oil (make sure the oil is really hot else they will break apart) and deep fry the chops till golden brown on all sides.

6. Serve hot with ketchup or chutney, ENJOY!!

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