Beetroot Patie

By: THE BHU GRAHA on 18:34

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Ingredients:

• 1/2 kg Beetroot grated
• 1/2kg Potatoes boiled
• Salt to taste
• 1 Medium Onion finely chopped
• Green Chillies to taste
• ½ cup Coriander finely chopped
• 1tbsp Ginger & Garlic Paste
• 2tsp Roasted Cumin Powder
• 2tsp Dry Mango Powder
• 1tbsp All-Purpose Flour (Maida) / Cornflour.
• 1/4cup Water or as required 
• Bread Crumbs as required
• Oil for shallow frying
• Pickled/ Sliced Onion for Garnish

 Method:

1. Sprinkle Salt on grated beets and set aside for 10 min, now mash the Potatoes and add in the Onions, Green Chillies, Coriander, ginger & Garlic Paste and mix well. Cover and keep aside.Squeeze the liquid out of the Beetroot and combine the flesh with the mashed Potatoes.
2.  To that add Cumin Powder, Dry Mango Powder and Salt and mix well, roll the amount needed in your palms and make a ball and then flatten them a bit. Do the same for all and keep aside. 
3. In a separate bowl, mix the All-Purpose Flour or cornflour and Water. Dip the patie in the All-Purpose & Water mixture and then into the crumbs and place them on a plate and refrigerator for 1hour. When the Oil is hot, carefully place the patie into the Oil and allow to cook for about a minute and a half. When you see the colour change, turn the patie's and allow to cook on the other side as well. 
4. Remove from Oil, tap extra oil.
5. Serve hot and garnish with pickled onions and with some Green Chutney

Happy Cooking

FLG.