Beetroot Cutlets + Salad

Method

1. 1

   Boil and grate 3 medium beetroots and 2 potatoes.

2. 2

   Mix with chopped onion, ginger-chili paste, ½ tsp red chili, ½ tsp garam masala, 1 tsp chaat masala, coriander, salt and 4 tbsp roasted poha/breadcrumbs to bind.

3. 3

   Shape tikkis. Coat lightly in poha or breadcrumbs.

4. 4

   Shallow-fry on a tawa with 2 tbsp oil till crisp on both sides.

5. 5

   Salad: toss lettuce/cabbage, sliced cucumber, tomato, sprouted moong with lemon juice, olive oil, salt and pepper.

6. 6

   Serve cutlets hot with mint chutney and the fresh salad.

Adapted from Nisha Madhulika – Beetroot Tikki