Didn’t 2018 just start?! January is over, and we are well on the way to Valentine’s Day. I’ve really got to do something about the frantic pace at which the days are hurtling by!
I digressed. What I was trying to say that it is February! My birthday month, the month of love is here! Valentine’s Day is just around the corner, like it or not. 🙂 It is the season of red – red roses, red teddy bears, red notes, red food! Of course, we food bloggers have to jump in on the bandwagon, too. 🙂
In keeping with the times, here’s presenting to you Beetroot & Paneer Cutlets, red food that you can serve to your near and dear ones this Valentine’s season. They taste lovely, and are healthy too! Also, they are quite easy to make. We have these cutlets often, as a tea-time snack, and absolutely love them.
Here’s how I make these beetroot and paneer cutlets.
Ingredients (makes 10-12 pieces):
- 2 medium-sized beetroots
- 4 medium-sized potatoes
- A small bunch of fresh coriander leaves
- 1 medium-sized onion
- 1 small capiscum
- 200 grams paneer (cottage cheese)
- 1/3 cup shelled green peas
- 2 small carrots
- 2 green chillies
- A 1-inch piece of ginger
- Salt, to taste
- Red chilli powder, to taste (optional)
- 2 teaspoons chana masala, or to taste
- 1/2 teaspoon turmeric powder
- 2 pinches of hing (asafoetida)
- Juice of 1-1/2 lemons, or to taste
- 1 teaspoon oil + more to shallow fry the cutlets
- Whole wheat flour, as needed to coat the cutlets
- 2-3 tablespoons bread crumbs + as needed to coat the cutlets
First, we will get the veggies ready to make the cutlets.
- Chop the potatoes and beetroot into halves, and place them in a vessel. Add in just enough water to cover them. Pressure cook for 5 whistles, and let the pressure release naturally. Let the cooked potatoes and beetroot cool down completely, then peel them. Mash the potatoes and grate the beetroot finely. Keep aside.
- Peel and chop the carrots finely. Chop the capsicum and onion finely, too. Heat 1 teaspoon oil in a pan. Add in the chopped carrot, capscium and onion, as well as the shelled green peas. Cook on medium flame till the veggies turn soft, yet retain a bit of their crunch. Transfer to a plate and allow the veggies to cool.
- Meanwhile, peel the ginger and chop finely. Chop the green chillies finely. Grind both in a mixer with a little water. Keep aside.
- Chop the coriander finely. Keep aside.
Now, we will make the stuffing for the cutlets ready.
- Transfer the mashed potatoes and grated beetroot to a large mixing bowl.
- Add in the cooked carrot, peas, capsicum and onion.
- Add in the ginger-green chillies paste.
- Add in the finely chopped coriander.
- Add salt to taste, chana masala, red chilli powder (if using), turmeric powder and lemon juice to the mixing bowl.
- Crumble the paneer well and add to the mixing bowl, along with 2-3 tablespoons of bread crumbs.
- Mix all the ingredients in the mixing bowl well. Taste and adjust seasonings if needed. The consistency of the mixture should be such that you are able to easily shape cutlets out of them.
- Shape cutlets out of the mixture. Keep ready.
Now, we will make the cutlets.
- Take some whole wheat flour and add a little water to it. Make a liquidy paste. Keep aside.
- Keep some bread crumbs ready in a plate, for dipping the cutlets in.
- Heat a heavy dosa pan till droplets of water dance on it. Now, turn the flame down to low-medium.
- Dip a couple of the cutlets in the wheat flour paste, coating both sides evenly. Now, dip them in the plate with the bread crumbs, coating both sides evenly. Place them on the hot dosa pan.
- Spread a little oil around the cutlets. Cook on low-medium flame till the cutlets get brown on the bottom. Flip over, and cook on the other side too, adding a little more oil around them. Transfer to a serving plate.
- Cook all the cutlets in a similar manner. Serve hot with kasundi, tomato ketchup or any other sauce/dip of your choice.
- Garam masala can be used in place of chana masala. I have used chana masala here, because I love the flavour.
- You can use whatever veggies you have on hand in your kitchen, to make these beetroot and paneer cutlets.
- I have used store-bought paneer here, because I ran out of the home-made version. You can use home-made paneer to make the cutlets even healthier.
- You can skip the lemon altogether if you want to, but I wouldn’t advise that. The lemon adds a lovely taste to the cutlets.
- Skip the red chilli powder if you think the heat from the green chillies and ginger is enough. Alternatively, you could use more green chillies if you want the cutlets to be spicier.
- I have used crumbs from whole wheat bread here. I just added a few slices of whole wheat bread to a mixer jar and ground them to a powder. You can make bread crumbs the same way at home or use a store-bought version instead.
- You can add in 3-4 slices of bread to the batter too – soaked in normal water for a second, all the water squeezed out. This will add more body to the cutlets. I have skipped this here, though.
You like? I hope you will try out these beetroot and paneer cutlets too, and that you will love them as much as we do!
This recipe is for the Foodie Monday Blog Hop. The theme for this week is ‘Red Food’.