Beetroot Cutlet

I am not very fond of beetroot as I do not have a sweet tooth. However, this is one of my favourite cutlets. This recipe was taught me by my friends Nandini Gulati and Mala Barua. It also features in their fabulous WFPB cookbook.
This cutlet is filling, healthy and tastes wonderful. Though potatoes are my favourite, I much prefer this cutlet to the potato one. Do try out this super easy recipe. You’ll be glad that you did.

2-3 medium sized potatoes
1 medium sized beetroot
1/2 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp red chilli powder
1 green chilli, chopped fine
1 tbsp curry leaves, chopped fine
Salt to taste
Cut the potatoes and beetroot into small pieces
Transfer to a vessel and add a little water
Add all the powders, green chilli and salt
Cook for 10-15 minutes
Remove from flame and add curry leaves
Mash well and make cutlets
Roast for 10 minutes on a tawa (girdle)
Serve with a green chutney of your choice

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