by Palak Rajput
Added to 24 cookbooks
This recipe has been viewed 29608 times
Beetroot cutlet stuffed with paneer.
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Beetroot Cutlet recipe - How to make Beetroot Cutlet
Preparation Time:    Cooking Time:    Total Time:
Makes 12 cutlets
- Boil the bananas , peel and mash and keep aside.
- Peel the beetroot and blend in a mixer without adding water, to make a smooth paste. Keep aside.
- Combine all the ingredients in a bowl and make a thick mixture.
- Divide the mixture in 12 equal portions and keep aside.
- Half grind boiled green peas.
- Combine all the ingredients in a bowl to make a filling for the cutlet.
- Divide the stuffing into 12 equal portions and keep aside.
- On a greased palm spread a portion of the banana and beetroot mixture, place a portion of the stuffing and seal the edges to prepare a round cutlet.
- Make 11 more cutlets using the remaining covering and filling mixture. Keep aside.
- Combine the semolina and sesame seeds in a plate and roll out each cutlet in the mixture.
- Heat the oil in a kadhai and deep-fry the cutlets till they turn golden brown in colour and crisp from all the sides.
- Serve hot.
This recipe was contributed by Palak Rajput on 17 Aug 2011
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