Name: Beetroot chops recipe by Shirin Mehrotra at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: For patty; Potatoes (boiled peeled and mashed) - 3 medium sized; Bread slices (I used brown bread) - 3 slices; Dry mango powder (amchoor powder) - 1 tsp; Red chilli powder - 1 tsp; Green coriander (chopped) - 1 tbsp; Green chillis (chopped) - 2; Salt to taste; Cornflour - 2 tbsp; Water - 1/2 cup; Oil - 2 tbsp; For filling; Beetroot (peeled and grated) - 2 medium; Carrot (grated) - 1 medium; Dry pudina powder - 1 tbsp; Cumin seeds - 1 tsp; Ginger (chopped) - 1 tsp; Raisins - 1 tbsp; Roasted peanuts (crushed) - 2 tbsp; Mixed roasted seeds (flax-seeds melon seeds pumpkin seeds cucumber seeds) - 2 tbsp; Salt to taste; Oil - 1 tsp

ABOUT Beetroot chops RECIPE

In one of the issues of BBC's Good Food India, I saw this recipe of beetroot or chukandar chops. I liked the idea and thought of trying it. The original recipe is sourced from the magazine to which I added some dry mint powder and mixed roasted seeds. I've recently grown fond of seeds (flaxseed, melon seeds, pumpkin seeds, cucumber seeds) and try consuming them on a daily basis. While I like to eat them plain, straight from the bottle, the husband throws a fit. So I sneak them in tikkis, salads etc

Ingredients Serving: 2

For patty
Potatoes (boiled peeled and mashed) - 3 medium sized
Bread slices (I used brown bread) - 3 slices
Dry mango powder (amchoor powder) - 1 tsp
Red chilli powder - 1 tsp
Green coriander (chopped) - 1 tbsp
Green chillis (chopped) - 2
Salt to taste
Cornflour - 2 tbsp
Water - 1/2 cup
Oil - 2 tbsp
For filling
Beetroot (peeled and grated) - 2 medium
Carrot (grated) - 1 medium
Dry pudina powder - 1 tbsp
Cumin seeds - 1 tsp
Ginger (chopped) - 1 tsp
Raisins - 1 tbsp
Roasted peanuts (crushed) - 2 tbsp
Mixed roasted seeds (flax-seeds melon seeds pumpkin seeds cucumber seeds) - 2 tbsp
Salt to taste
Oil - 1 tsp

Instructions

Mix all the ingredients of the patty (except cornflour, water and oil) together and keep aside.
Heat oil in a pan and add cumin seeds. When they splutter add ginger and saute for a minute.
Divide potato mixture in 6 equal parts. Flatten each one on your palm, keep a little filling in the centre, close it and roll them into flat patties.
Mix cornflour in water to make a paste.
Heat little oil in a nonstick pan, dip each patty in the cornflour paste and place it on the pan.
Fry till they turn golden on both sides.
Serve with green mint chutney and sliced onions.

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