Beetroot is synonymous with Indian Coffee Houses for Keralites owing to the cooperative restaurant chain's persistence in adding the purple root vegetable in almost all of its dishes. ICHs hold a special position in the heart of Malayalees, as it hosted various generations with its unique flavoured coffee and dishes, which stays with with little change even after decades.
The crunchy on the outside, soft inside beetroot cutlets served in all their outlets across the state is just the perfect favourite tea-time snack. Served along with sliced onions and a bright pink beetroot sauce, it is truly a gourmet delight.
Bring back that nostalgia by going for some homemade beetroot cutlets today.
Click here to read this recipe in Malayalam
Ingredients
A) For filling
2 cups of grated beetroot
1/2 onion, chopped
1 potato, cooked and mashed
1/4 tsp turmeric powder
1 tsp Kashmiri chilli powder
1/4 tsp mustard powder
2 tbsp coriander leaves, chopped
1/2 tsp garam masala
1/2 tsp ginger-garlic paste
1/4 cup bread crumbs
Salt
Oil
B) For coating
2 tbsp cornflour
1 tbsp all-purpose flour
1/2 tsp pepper powder
1/4 cup water
Salt
Breadcrumbs
Preparation
Add salt to beetroot and set aside for 5 minutes.
Squeeze off the water and mix it with rest of the ingredients for the filling.
Set aside for 10 minutes.
Meanwhile, mix all the ingredients for the coating to make a thick batter.
Make balls out of the filling and flatten it on palms.
Dip it in the batter and roll in bread crumbs.
Fry in oil until it turn light brown.
Serve with beetroot sauce and onions.
