INGREDIENTS
1/2 cup boiled and puree beetroot
1 cup boiled and mashed potato
1/4 cup grated gooseberry (Amla)
1 cup breadcrumbs
salt and red chilli to taste
1 tsp garam masala
1 tsp coriander masala
1/4 tsp flax seeds (optional)
1/4 tsp sesame seeds (optional)
FOR COATING
1/2 cup breadcrumb
2 tbsp cornflour
1/2 cup water
FOR BREAD SANDWICH
1/2 cup mayonnaise or cheese spread (I used mayonnaise)
1/2 tsp powdered sugar
1/2 tsp oregano
METHOD
Mash boiled potato add grated amla. Mix well. Add beetroot puree. The mix is going to be thin and loose, don't panic, keep adding ingredients.
Next goes breadcrumbs and all the dry masalas. Mix well. Add some freshly chopped coriander leaves.
If you find dough loose add some more breadcrumbs for right consistency. Make cutlet and keep aside.
Make a thin batter of cornflour and water. Dip each cutlet in batter. Coat in breadcrumbs and deep fry.
Serve.
If you are planning to pack in kids tiffin box, cut the bread with bowl or any shape you desire.
Make spread by mixing mayonnaise, sugar and oregano.
Put this on each slice, keep cutlet, toast till little crisp.
Wrap in foil and pack in tiffin.
Pictorial:
1. Boil beetroot and blend.
2. Mix all the dry masalas.
3. Mash boiled potato, grated gooseberry (Amla).
4. Add beetroot puree and breadcrumbs.
5. Dry masalas.
6. Mix well and add some chopped coriander leaves.
7. Make thin batter of cornflour and water. Dip cutlets in batter.
8. Coat in breadcrumbs.
9. Keep aside.
10. Deep fry.
For Sandwich Spread:
1. Mix mayonnaise, Powdered sugar, oregano. spread it on bread slices.
2. Keep slice.
3. Toast from both the sides.
4. It's ready.
5. Closer look at cutlets.
1/2 cup boiled and puree beetroot
1 cup boiled and mashed potato
1/4 cup grated gooseberry (Amla)
1 cup breadcrumbs
salt and red chilli to taste
1 tsp garam masala
1 tsp coriander masala
1/4 tsp flax seeds (optional)
1/4 tsp sesame seeds (optional)
FOR COATING
1/2 cup breadcrumb
2 tbsp cornflour
1/2 cup water
FOR BREAD SANDWICH
1/2 cup mayonnaise or cheese spread (I used mayonnaise)
1/2 tsp powdered sugar
1/2 tsp oregano
METHOD
Mash boiled potato add grated amla. Mix well. Add beetroot puree. The mix is going to be thin and loose, don't panic, keep adding ingredients.
Next goes breadcrumbs and all the dry masalas. Mix well. Add some freshly chopped coriander leaves.
If you find dough loose add some more breadcrumbs for right consistency. Make cutlet and keep aside.
Make a thin batter of cornflour and water. Dip each cutlet in batter. Coat in breadcrumbs and deep fry.
Serve.
If you are planning to pack in kids tiffin box, cut the bread with bowl or any shape you desire.
Make spread by mixing mayonnaise, sugar and oregano.
Put this on each slice, keep cutlet, toast till little crisp.
Wrap in foil and pack in tiffin.
Pictorial:
1. Boil beetroot and blend.
2. Mix all the dry masalas.
3. Mash boiled potato, grated gooseberry (Amla).
4. Add beetroot puree and breadcrumbs.
5. Dry masalas.
6. Mix well and add some chopped coriander leaves.
7. Make thin batter of cornflour and water. Dip cutlets in batter.
8. Coat in breadcrumbs.
9. Keep aside.
10. Deep fry.
For Sandwich Spread:
1. Mix mayonnaise, Powdered sugar, oregano. spread it on bread slices.
2. Keep slice.
3. Toast from both the sides.
4. It's ready.
5. Closer look at cutlets.
