Empty My Fridge
Multipurpose Beetroot Kabab Crispy Cutlets for Kids
Ingredients
- Beetroot2 cups
- Onion¼
- Turmeric¼ tsp
- Chili powder1 tsp
- Cumin · powder¼ tsp
- Cilantro2 tbsp
- Garam masala½ tsp
- Mango powder½ tsp
- Potato1
- Chaat masala½ tsp
- Garlic · paste½ tsp
- Salt¼ tsp
- Breadcrumb1 ¼ cups
- Flour2 tbsp
- Refined flour1 tbsp
- Pepper½ tsp
- Oil for frying
Instructions
- Squeeze the juice out of the grated beetroot (2 cups).
- Add the boiled, mashed potato, the onion, all the spices, the ¼ cup bread crumbs and the 2 tbsp coriander, then mix well until the spices are evenly combined and a dough forms.
- Shape the dough into patties.
- Dip each patty in the corn flour batter, coating both sides, then roll it in bread crumbs on both sides.
- Fry in hot oil on medium heat, flipping once, until golden and crisp on both sides. Alternatively, bake at 180°C for 25 minutes.
- Drain on kitchen paper to remove excess oil.
Summarized from Hebbars Kitchen's video. Watch it for the details.
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