Beets and Paneer Cutlet

Ingredients:
Beet root - 2 (Big)
Paneer- 200 gm
Boiled potatoes - 2 (big)
Onion - 1 (finely chopped)
Ginger - 1 tsp. (grated)
Red chilli powder - 1/4 tsp.
Cumin powder - 1/4 tsp.
Coriander leaves - 2 tbsp. (chopped)
Salt (to taste)
Oil - 1 tsp.
Oil (for deep frying)

For coating:
Maida/All purpose flour
Water (as required)
Bread crumbs
Mixed herbs
Oregano
Chilli flakes

Method:
1. Peel the beets and cut into 4 pieces. Steam for 10 minutes. Cool them. Grate them and pat dry with a paper towel.
2. Pat dry the paneer and grate. Grate the boiled potatoes also.
3. Heat 1 tsp. of oil and add the onion pieces. Saute till they turn translucent. Add the grated ginger, red chilli powder and cumin powder. Saute for a few seconds. Cool it.
4. In a mixing bowl, combine grated paneer, beets, potatoes, onion mixture, salt and coriander leaves. Make even sized balls and keep aside.
5. In a small bowl, add maida/APF and pour required water to make a medium batter which should not be too thick or thin.
6. In a plate, mix bread crumbs, mixed herbs, oregano and chilli flakes.
7. Take one beets-paneer ball and shape them as desired. Dip in the APF/Maida batter and dust them with the bread crumbs mixture. Place the cutlets on a plate. Continue the process with remaining balls.
8. Heat oil for deep frying. When the oil is hot, add 3 to 4 cutlets in one batch. Fry them till crisp. Place them on an oil absorbent paper. Continue to fry the cutlets in batches without over crowding.
9. Enjoy with tomato sauce.

Sent off to Akila's "Dish Name Starts with B" event and "Healing Foods: Beetroot" event hosted by Priya Mitharwal and started by Siri.

Posted in: Beet root, Paneer, Snacks