Healthy Breakfast: Beetroot Potato Cutlet is a wonderful recipe which you can enjoy for breakfast as well as during fasting. Also, it is a healthy and easy dish to give to children for breakfast. If you are planning to keep fast this Navratri, then definitely try this dish. Prepared with beetroot, potatoes and a handful of spices, this delicious cutlet recipe is pan fried in just 1-2 tbsp of ghee, which makes it quite healthy. Navratri snacks are usually deep fried, which makes them crunchy. But when you are fasting, do not compromise on your health and keep in mind that you must try this nutritious tikki recipe. Even if you are not fasting, you can try these beetroot cutlets for breakfast or enjoy them with a hot cup of tea or coffee. Serve and serve the breakfast with curd dip or mint chutney.
Ingredients of Beetroot Potato Cutlet
1 cup grated beetroot
2 tbsp ground peanuts
1/2 tsp red chili powder
1/4 tsp garam masala powder
rock salt as needed
2 tbsp ghee
1 small boiled potato
1/2 tsp cumin powder
1/2 tsp dried mango powder
1/2 tsp coriander powder
2 tbsp chopped coriander leaves
How to make Beetroot Potato Cutlet
Step 1- Mix potato and beetroot
Take grated beetroot and extract its juice. Collect it in a bowl. Put the mashed potatoes in the bowl and mix well.
Step 2- Add spices
Now add all the spices like dry mango powder, red chili powder, coriander powder, cumin powder, garam masala, rock salt and green coriander along with the crushed peanuts. Now use your hands to mix well and prepare a dough.
Step 3- Make and serve tikkis
Now grease your hands with a little ghee and prepare dough balls by kneading them. Flatten them slightly to make tikkis. Put 1-2 tbsp ghee on a non stick pan and place the prepared tikki on it. Fry the tikkis till they turn golden brown from both the sides.
Step 4- Ready to serve
Serve tikki with curd dip or mint chutney.