Beetroot Aloo Cutlet recipe

Beetroot Aloo Cutlet is a lip-smacking recipe that you can enjoy even during fasting. 

This Sattvic recipe is a must-try if you are planning to keep a fast this Navratri. Prepare with beetroot, potato and a handful of spices, this yummy cutlet recipe is pan-fried in just 1-2 tbsp ghee, which makes it quite healthy.

Usually, Navratri snacks are deep-fried, which makes them unhealthy. But don't compromise on the health factor while you are fasting and make sure you try this nutritious tikki recipe.

Even if you are not fasting, you can have these beetroot cutlets as a snack or enjoy them with a hot cup of tea or coffee.

Pair up the snack with yoghurt dip or mint chutney and serve.

INGREDIENTS OF BEETROOT ALOO CUTLET

6 Servings

1 cup grated beetroot

1 small boiled potato

2 tablespoon crushed peanuts

1/2 teaspoon cumin powder

1/2 teaspoon red chilli powder

1/2 teaspoon dry mango powder

1/4 teaspoon garam masala powder

1/2 teaspoon coriander powder

sendha namak as required

2 tablespoon chopped coriander leaves

2 tablespoon ghee

HOW TO MAKE BEETROOT ALOO CUTLET

Step 1 / 4 Mix Potato And Beetroot

Take the grated beetroot and squeeze out its juice. Collect it in a bowl. Add mashed potato to the bowl and mix well.

Step 2 / 4 Add The Spices

Now add crushed peanuts along with all the spices like dry mango powder, red chilli powder, coriander powder, cumin powder, garam masala, sendha namak and coriander leaves. Now use your hands to mix well and prepare a dough.

Step 3 / 4 Make Tikkis And Serve

Now grease your hands a bit with some ghee and scoop out dough balls from the mixture. Flatten them out a bit to form tikkis. Pour 1-2 tbsp of ghee on a non-stick tawa and place the prepared tikkis on it. Shallow fry the tikkis from both sides until golden brown in colour.

Step 4 / 4 Ready To Be Served

Serve the tikkis with some yoghurt dip or mint chutney.