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Cutlet is a wonderful dish. Today, we are talking about beetroot potato cutlet. You can enjoy it for breakfast as well as during fasting. It is pan-fried in just 1-2 tbsp ghee, which makes it very healthy. Usually, snacks are deep-fried, which makes them crunchy, but when you are fasting, do not compromise on health. You can try this dish on normal days as well. Everyone wants breakfast to be such that it is tasty as well as healthy. It meets both these parameters. Enjoy it with tea or coffee. If you have not tried this recipe till now, then you can make it in a very easy way. This dish, which is prepared with very few ingredients, can be prepared in minutes.

Ingredients

1 cup grated beetroot

2 tbsp ground peanuts

1/2 tsp red chili powder

1/4 tsp garam masala powder

Rock salt as required

2 tbsp ghee

1 small boiled potato

1/2 tsp cumin powder

1/2 tsp dry mango powder

1/2 tsp coriander powder

2 tbsp chopped coriander leaves

Recipe

- Take grated beetroot and extract its juice. Collect it in a bowl.

- Add mashed potato to the bowl and mix well.

- Now add dry mango powder, red chili powder, coriander powder, cumin powder, garam masala, rock salt, and green coriander along with crushed peanuts.

- Now use your hands to mix well and prepare a dough.

- Now apply some ghee on your hands to make them smooth, and prepare dough balls by kneading them.

- To make the tikkis, flatten them a little. Put 1-2 tbsp ghee on a non-stick pan and place the prepared tikkis on it.

- Fry the tikkis on both sides till they turn golden brown. Serve the tikkis with curd dip or mint chutney.

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