Friday, 20 February 2015

Beetroot and Moong Cutlets

Cutlets is one of our favourite breakfast options. I have made cutlets using almost all the possible combinations . So when Janani  gave me the option of beetroot and any lentil as my secret ingredients for this month's shhh-cooking-secretly-challenge an event by a dear friend Priya , the first thing that came in my mind was to make cutlets.

Made these yummy cutlets for our breakfast . These cutlets can be had even for your meals . They are delicious as well as packed with nutrition.







Ingredients :

2 .....................beetroots ( boiled , peeled and grated)
2....................... potatoes ( boiled , peeled and grated)
1 cup.................moong ( soaked overnight and roughly ground)
1 ........................onion ( finely chopped )
1 tbsp.................chilly , ginger , garlic paste
1/2 cup...............rice flour
salt
oil for shallow frying



Method :

Mix everything well except the oil.

If needed you can add more rice flour .

Heat the pan and apply some oil on it.

Take a lemon sized ball and press it on a pan to form a 2 " inch diameter disc .

Cook for 5 minutes and turn on the other side.

Cook on both sides till golden and crisp.

Serve hot with chutney or a ketchup.





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