Beetroot Cutlet / Tikki

Preparation time: 30 minutes

Cook time: 20  minutes

Serves: 4

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Ingredients:
Shredded Beetroot - 2 cups
Boiled Potatoes - 3, large
Onion - 1, small, chopped
Green Chilies - 2, finely chopped
Ginger and Garlic - 1 Tbsp, freshly grated
Fennel Seeds - 1 Tbsp
Cumin Powder - 2 tsp
Dry Mango Powder / Amchoor - 2 tsp
Chat Masala Powder - 2 tsp
Coriander Leaves / Cilantro - 3 Tbsp, chopped
Salt - to taste
Oil - for shallow frying

For the coating:
Panko Bread Crumbs - as needed
Kasoori Methi - 2 Tbsp
Fennel Powder - 2 tsp
All-purpose Flour - 2 Tbsp
Water - 1/4 cup

Method:

1. Add little salt to the shredded beetroot and set it aside for 10 minutes.
2. In a large bowl, add the mashed potatoes, chopped onion, green chilies, chat masala, dry mango powder, fennel seeds, cumin powder, ginger, garlic, cilantro and salt.  Mix well.
3. Squeeze out the juice from the beetroot and add the beetroot to the potato mixture.  Mix thoroughly.
4. Save the beet juice and use it to make other curries or soup.
5. Shape the mixture into lemon sized balls and flatten them into small discs.  You can also roll them round or any other shape you like.  
6. Place the bread crumbs in a plate.  Add the kasoori methi and fennel powder.  Mix well.
7. In a small bowl, add the flour and water.  Mix well to make a paste.
8. Dip the prepared discs / tikkis in the flour mixture and place it in the bread crumb to coat all sides. Arrange the tikkis in a large plate.
9. Repeat with rest of the tikkis.  Refrigerate the tikkis for about an hour.
10. Heat oil in a skillet.  Place about 3 to 4 tikkis at a time and fry for a minute on each side on medium high.
11. Remove and drain on a paper towel.
12. Serve hot with your choice of chutney or ketchup.