Beetroot-Paneer-Oats Cutlet

Wednesday, April 22, 2020



As a kid, I have never liked the Beetroot due to its strong earthy flavour but later when I have read and learn more about its nutritional values and amazing benefits it can provide to us like vitamins C, Iron, Calcium, Manganese and many more, I starting finding out new ways to consume this vegetable in my day-to-day life. Interestingly, it does not lose it's nutrients even after cooking or boiling. So, what other reason do you need to include this amazing vegetable to your diet. You can add this to your Vegetable juice, Smoothies, Raita, Beet Paratha, Poori etc. Today, I am sharing the recipe of Beet-Paneer Cutlet to give you another way of consuming this much hated veggie.


                 

I have seen and tried many recipes of Beet Cutlets but some were lacking the flavours; while other were not as healthy as I wanted. Therefore, came up with this recipe that has right balance of taste and health. In today's recipe, the star ingredient is the freshly grounded Garlic-Ginger-Chilli-Cumin paste. Also, to keep the health quotient in mind, I have made these patties with Oats and Paneer. Flaxseed powder is the added bonus to add that extra dose of Omega-3, other proteins and fibre but this is completely optional.






Let see the Ingredients and Procedure to make the delicious Beet-Paneer-Oats Cutlet.

Recipe Category: Snacks  |   Prep Time:  60 mins  |  Serve: 2-3 person

Ingredients for Cutlet
  • Beetroot - 2 large or 1.25 cups roughly chopped
  • Paneer - 100 grams or 3/4th cup
  • Oats - 1/2 cup
  • Onion - 1 medium size
  • Flaxseed Powder - 1 tbsp
  • Black Pepper - 1/4 tsp
  • Garam Masala - 1/4th tsp
  • Chat Masala - 1/2 tsp
  • Salt - as per taste
  • Lemon Juice - 1/2 tsp
  • Sooji/Rava - 2-3 tbsp for the outer covering 
  • Oil to shallow fry the patties.
Ingredients to grind together for the Cutlet
  • Ginger - 1/2 inch
  • Green Chillis - 2 
  • Garlic pod - 3-4 
  • Cumin Seeds - 1/2 tsp
  • Salt - 1/4th tsp

Procedure:
  • Peel and roughly chop the Beetroots and boil them in a Pressure Cooker with 1/2 cup of water for about 3-4 whistles. Drain the beetroots once the pressure released and let them come to room temperature.
  • Dry roast the Oats and make the coarse powder out of it.
  • Take all the ingredients under the section "Ingredients to grind together for the Cutlet" in a Mortal-Pestle and ground them to a coarse paste.in a Mortal-Pestle and ground them to a coarse paste.
  • Grate the boiled Beetroots and Paneer in a bowl, add Oats powder and rest of the ingredients except Sooji. Mix well and give it a taste test and adjust the seasoning.
  • Keep the mixture in the refrigerator for half an hour.
  • Once the mixture chilled out, make the patties of equal size and coat with Sooji on all the sides ( it will give 8 medium size patties)
  • Shallow-fry the patties on a non-Stick pan from both the sides until the outer layer turns golden-brown.
  • Serve it with Ketchup and Green Chutney.

If you want to go a step further and turn them in to a Kathi-Roll, take 1/2 cup each of All-Purpose flour & Wheat flour, add salt and a tsp of Oil. Knead it to a soft dough. Let the dough rest for 10 minutes.

Now make Layered Paratha with the dough and make the delicious Kathi roll.
             




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