Crispy Beetroot Cutlet by Surekha Nikam

Ingredients

1 Potato

1 Beetroot 

4/5tbsp Poha 

1/3Cup Small chopped  Capsicum 

1tbsp Coriander Powder

1/2tbsp Red Chilli Powder

1/2tbsp Cumin Powder

Salt as per test

1tbsp Garlic & Green Chilli Paste

Finely Chopped Coriander leaves

1cup Semolina 

Method

Cooked  Potato & Beet root  60 to 70 %

Peel the potato and beet root 

Pressure cook potato and beet up to 2 whistles.

Grind Poha in a mixer.

Grate boiled potato  and beet.

Mix ground  poha, finely chopped  Capsicum, Coriander Powder, Red Chilly Powder, Cumin Powder, Salt, Garlic & Green Chilli Paste, Finely Chopped Coriander leaves, boiled Potato  and Beetroot.

Shape the cutlets of the mixture.

Apply thick semolina on all sides of the cutlet.

Shallow fry

Serve with sauce