Cutlet
- 4 large roasted beetroot
- 3 medium potato
- Sago seed 200gm (Tapioca pearl)
- 2 teaspoon ginger chopped
- 2 teaspoon fennel powder
- 1 teaspoon chat masala
- 1 teaspoon Channa masala
- 4 tablespoon Cornflour
- Vegetable oil 1 litre
Beetroot Cutlet
Ingredients
Method
Cutlet
Soak the sago seed.
Boiled the potatoes to be grated or mashed.
Peel roasted beetroot to be grated then sauté for 45 minutes for any excess of water.
Take a mixing bowl. Combine all the ingredients and mix well add corn flour.
Grease your palm with a teaspoon of oil so that mixture does not stick. Now make small lemon size ball, coated with soak sago seed, flatten it between your hand palm and make round shaped cutlets/tikki.
Heat the oil at 180 degrees then fry until crispy.
Once beetroot cutlets/tikkis are crispy and golden brown, take them on to the plate and serve hot with homemade mango chutney or green chutney.
At Babur, we serve the Beetroot cutlet with homemade Mango and Beetroot chutney.
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