Beetroot Chops / Beetroot Cutlets

If there’s a delight for all seasons and for kids and adults equally, THIS IS IT ! Some call it railway style, some Bengali style, I would just like to call it the “MCMH-G-man” original style which is purely made of love (check out the shape of the heart). Breakfast, brunch or evening snack. With or without bread. With sauces, chutneys and ketchup these cutlets just rock the party. The berry red color just adds to the presentation looks. Do try and earn many happy compliments !!

Bengali Style Beetroot Chops

Bengali Style Beetroot Cutlets

Quick and Easy Bengali Style Beetroot Cutlets

Best and Kids Favorite Quick and Easy Bengali Style Beetroot Cutlets

Kids Friendly Recipe Best and Kids Favorite Quick and Easy Bengali Style Beetroot Cutlets

Veg Beetroot Cutlets

…..need to know (food details)

Number of people served : 4 for sure
Preparation time : 15 minutes
Serving size : 2 to 3 chops each

….and we need (ingredients)

Beetroot grated 1/2 cup : High in fiber, Vitamin C and manganese to help in immunity, bones, liver, kidney etc. Beet gives a bright and cheerful color to these cutlets.
Onions chopped 1/2 cup : Strong, acidic and bitter. That’s what a good red onion is supposed to be. They are also good sources of Vitamin C and Iron and are good for hair, skin and help in weight-loss.
Carrots grated 1/2 cup : Carrots are high source of iron and anti oxidants and have sweet and earthy flavor.
Potatoes boiled mashed 1/2 cup : With virtually no sodium, no fats and no cholesterol and packed with potassium and Vitamin C this fiber rich tuber veggie is undoubtedly one of the most famous ones across the globe.
Saunf (Fennel seeds) 1 teaspoon : Fennel is amazingly sweet perfumed and tastes so much like licorice that it is a widely used breath freshener in India. Fennel has amazing benefits like maintaining bone & skin health and aiding digestion.
Ginger paste 1 teaspoon : Probably the most famous Asian spice ginger is also famous in Oceania and Caribbean and brings out the woody and pungent aroma. Benefits of ginger accrue from relieving throat infections, pain and nausea.
Cumin seeds (Jeera) 1 teaspoon : One of the most popular musky and earthy spices, cumin also enhances respiration, immunity, diabetes control and has anti viral, anti bacterial properties.
Coriander seeds 1 teaspoon : Balances digestion. Another popular seasoning.
Green chilies ground to paste 1/2 teaspoon : Great for eyes and skin, green chilies are the healthiest ones to bring in the bitter zing in any dish. I used them here, freshly plucked from my garden to bring in their essence. I deseeded them well to ensure it being kids friendly.
Amchoor (dried raw mango powder) 1/2 teaspoon : Amchoor is a sour, fruity spice which is a good antacid and antioxidant. I add it here since the kids would love anything with amchoor in it.
Black pepper powder 1/3rd teaspoon : Black pepper is another skin friendly antibacterial agent, antioxidant which brings in hot pungency in the dish.
Oil to pan fry : Use any non flavored light vegetable oil with no fragrance of it’s own.
Salt to taste : I used 1/3rd teaspoon here

….let’s cook ‘n roll (preparing instructions)

Dry grind the coriander, cumin and fennel seeds in a mortar pestle. I avoid the mixer with a fear to loose the authentic essence.
Saute the onions in a pan for 2 minutes on medium flame till they turn golden brown.
Add ginger paste and green chilies paste to it and stir further for a minute.
To this add grated carrot and beetroot and stir further for 2 more minutes.
Now to this, add the earlier ground spice mix (fennel, cumin and coriander), salt to taste, amchoor powder and 1/4th cup of water. Mix well and cook well for 2 minutes on medium flame to allow the water to evaporate completely.
Take this off the flame now and allow to cool. Add potatoes and ground black pepper to this and mix the entire mixture well.
This can be then used to make raw chops/cutlets in shapes of your desire.
Now grease the same pan and heat for a minute. Cook these chops now for around 4 minutes till they are red brown.
Serve with chutneys, sauces, dips, ketchup and await the yum filled applause !!

Storage : Can keep refrigerated for 1 week (if you can manage to save them 🙂 )

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