BEETROOT CUTLET / BEETROOT TIKKI / BEETROOT KEBAB

Preparation time: 15 minutes
Cooking time : 15 minutes
Serves: 6-8

Ingredients:
2 potatoes boiled, peeled and mashed
1 beetroot boiled and grated
3 slices of bread crumbed
1 small onion finely chopped
1 green chili finely chopped
1 tbsp finely chopped coriander leaves
1/4 tsp degi mirch powder
1//2 tsp garam masala
1/2 tsp dhania powder (coriander seed powder)
1/2 tsp amchoor powder (dry mango powder)
salt to taste
oil for frying

Method:

1. Mix all the ingredients in a bowl except oil and half of the bread crumbs.
2. Heat oil in a wok (kadahi).
3. Make lemon sized balls of the mixture and roll each in the breadcrumbs.
4. Deep fry them in hot oil till crisp and lightly browned.
5. Serve hot with ketchup , chuttney or sweet and salted hung curd dip.