Beetroot Cutlet recipe

                                           
Ingredients

For The Covering
8-10 raw banana
2 beetroots
1/2 cup besan (bengal gram flour)
1/4 cup rice flour (chawal ka atta)
1 cup bread crumbs
1/2 tsp garam masala
1/2 tsp chaat masala
1/2 tsp chilli paste
salt to taste

For The Filling
1/2 cup grated paneer (cottage cheese)
1/2 cup boiled green peas
1 tsp chopped coriander (dhania)
1/2 tsp dried mango powder (amchur)
1/2 tsp chilli paste
1/2 tsp sugar
salt to taste

Other Ingredients
1/2 cup semolina (rava)
1/4 cup sesame seeds (til)
oil for deep frying

Method
For the covering

Boil the bananas , peel and mash and keep aside.
Peel the beetroot and blend in a mixer without adding water, to make a smooth paste. Keep aside.
Combine all the ingredients in a bowl and make a thick mixture.
Divide the mixture in 12 equal portions and keep aside.


For the stuffing

Half grind boiled green peas.
Combine all the ingredients in a bowl to make a filling for the cutlet.
Divide the stuffing into 12 equal portions and keep aside.


How to proceed

On a greased palm spread a portion of the banana and beetroot mixture, place a portion of the stuffing and seal the edges to prepare a round cutlet.
Make 11 more cutlets using the remaining covering and filling mixture. Keep aside.
Combine the semolina and sesame seeds in a plate and roll out each cutlet in the mixture.
Heat the oil in a kadhai and deep-fry the cutlets till they turn golden brown in colour and crisp from all the sides.
Serve hot.