Beetroot Cutlets

Ingredients

• 1/2 kg Potato
• 3 Beetroot
• 2 Big onion (finely chopped)
• 1 Teaspoon Ginger-garlic paste
• 1 Teaspoon Finely chopped green chili
• 1/2 Teaspoon Fennel seeds
• 1 1/2 Teaspoons Chili powder
• 3/4 Teaspoon Garam masala powder
• as needed Salt
• 1 Teaspoon Coriander powder
• 1/2 Teaspoon Dried mango powder
• 1/2 cup Dried bread crumbs
• Oil (for cooking)

Instructions

1. Cook the potatoes in water in the bottom of a pressure cooker, and steam the whole peeled beetroot in a container on top for 7 minutes (with the weight on). Once cooked, grate the beetroot. Peel and mash the potatoes.
2. Heat oil in a pan, add fennel seeds, ginger-garlic paste, and green chili, then finally add the onion and saute until golden.
3. Once wilted, mix in coriander powder, garam masala powder, and chili powder. Saute for a minute, then add the grated beetroot and cook until the moisture dries up.
4. Add the mashed potato, salt, and mango powder, mix for 2 minutes, and remove from heat. Mix in half the bread crumbs. Shape thin cutlets in whatever pattern you like, and use the remaining bread crumbs to coat them.
5. Cook on both sides on a griddle with plenty of oil until golden. Serve hot.