Beetroot Cutlet is popular street food in Kolkata.
Beetroot Cutlet is a colorful, crunchy, and spicy evening snack. You can prepare it from beetroot, carrot, vermicelli, and some spices. You can make it at any time for lunch, dinner, or as a snack. Moreover, it has a nice golden and crisp outer layer. This instant dish you can serve to your guest and family within no time. It goes well with green chutney or tomato ketchup. So try to make this recipe and share your feedback with us.
This recipe was prepared by a lovely Mom: Sneha Bubna
Tips and Suggestions by a Mom Chef:
- The ratio of carrot to beetroot should be 1:2.
- The ginger-green chilli paste should be added after adding all the spices.
- You can store dry masala mixture in an airtight glass jar.
- Turn off the flame immediately after adding the dry masala mixture to retain its nice smell.
- You can add maida instead of corn flour to the slurry.
- Bread crumbs or biscuit crumbs can be used instead of vermicelli.
- Coat the cutlet twice with slurry and vermicelli to make a crunchy cutlet.
- If you want you can store vermicelli-coated cutlets in the refrigerator to save time.
- Serving suggestion: Cut the cutlet and serve it with puffed rice.
- If you want, you can add peanuts to puffed rice while serving.
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