Name: Beetroot Kebab recipe by Preeti Garg at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 Cup Beetroot peeled and grated; 2 Small Potatoes boiled and grated; 2 Green Chilis chopped; 3 Tbsp. Green Coriander chopped; 1/2 Tsp. Ginger Paste; 1/2 tsp Lemon Juice; 1 Tsp. Roasted Cumin Powder; 1 Tsp. Coriander Powder; 1/2 Tsp. Garam Masala; Crushed Oats; Oil for shallow frying; Cornflour and water mixture- 2 tbsp of each

ABOUT Beetroot Kebab RECIPE

Beetroot a colorful veggie which gives an awesome color and nutritional value to each and every recipe when added. This time I choose to share beetroot cutlets or beetroot kebabs. These cutlets can be served as starters or you can use it to make burgers or sandwiches.

Ingredients Serving: 4

1 Cup Beetroot peeled and grated
2 Small Potatoes boiled and grated
2 Green Chilis chopped
3 Tbsp. Green Coriander chopped
1/2 Tsp. Ginger Paste
1/2 tsp Lemon Juice
1 Tsp. Roasted Cumin Powder
1 Tsp. Coriander Powder
1/2 Tsp. Garam Masala
Crushed Oats
Oil for shallow frying
Cornflour and water mixture- 2 tbsp of each

Instructions

Heat the 1 tbsp. oil in non-stick pan and sauté grated beetroot with pinch of salt, green chili and ginger paste until cooked or dried. Keep aside to cool.
Combine grated potatoes with coriander leaves, anardana, chaat masala, salt, roasted cumin powder, coriander powder in separate bowl.
Add cooked beetroot and lemon juice into the potatoes mixture, prepare firm dough. Divide the dough into equal portions and form into patties.
Combine the 2 tbsp. cornflour with 2 tbsp. water as batter without lumps, dip each cutlet into batter and toss with oats. Keep aside on a plate to set.
Heat enough oil in non-stick pan for shallow frying, fry these cutlets on low flame until to cook and crisp on to both sides.
Serve beetroot cutlets hot with sauce.

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