Use small side holes grater for shredding the beetroot.
Add in boiled and mashed potatoes.
Then add chopped green chillies, coriander leaves and ginger paste.
Now add salt, red chilli powder, garam masala, dry mango powder, and chaat masala.
Add rice flour. Instead of rice flour you can also add cornstarch or soaked bread slices.
Mix everything well with your hands.
Combine well making sure all the spices are mixed well and dough is formed.
making beetroot cutlet :
Take a small portion of the dough.
Roll it into a log shape and slightly press them between your palm. Shapen them depending on your choice.
Make round tikkis out of the mixture and align them on a plate.
Likewise, prepare the rest of the cutlets.
Spread the semolina on a plate.
Place each beetroot tikki on the semolina and ensure that they are evenly coated on all sides by the semolina.
Turn the tikki and make sure that the other side of the tikki is also covered with semolina. Dust off the extra rava.
Do this with all the cutlets.
The coated cutlets can be deep fried / shallow fried on pan .
frying the cutlet :
Heat 2 tablespoon oil in a pan on medium flame.
When the oil is hot, place the tikkis leaving enough space between them.
Let them cook on one side.
Gently turn them over with a spoon and let the other side cook as well.
Fry the tikkis until both the sides of the cutlet turns golden brown by flipping.
Once done remove from the oil and place the fried beetroot cutlets on kitchen paper towels for extra oil to be absorbed.
Repeat the same with the other patties.
Serve beetroot cutlet hot with green chutney or dip or sauce of your choice.
Take care that potatoes while boiling don't absorb excess water . If they do , after cooking place the potatoes on tissue paper so that excess water goes .
If you want you can add any other mixed veggies too .
You can either deep fry them or shallow fry them on pan. Both taste equally good.But if you are doing in large quantity , better to deep fry as it gets over equally.
Make sure your beetroot and potato are totally dry before mashing/grating.
The addition of salt and other masala powders depends on the size and type of potato used. Do give a taste of the mixture before forming into patties and adjust the salt, spiciness and other masala quantity as per your taste.
Cutlet mixture should be dry enough to make the patty shape.
The outer coating should be less for this cutlet, so that the color of the beetroot is seen through outside.
Try to fry the cutlets in medium flame. High flame leads to burnt semolina and low temperature leads to oil absorption.
for recipe video & tips visit = https://achalafood.com/beetroot-cutlet-recipe/