Beetroot Chicken Cutlet

Ingredientsfor 4 servings

• 500 g Chicken Boneless
• 1 nos Potato Big Boiled
• 1 nos Beetroot Medium — grated
• 1 nos Onion Medium — finely chopped
• 11/2 tsp Ginger Garlic Paste
• 2 Green chilli — finely chopped
• A handful Coriander leaves — finely chopped
• A handful Curry leaves — finely chopped
• 11/2 tsp Cumin/Jeera powder
• 1 tsp Garam masala
• 1 tsp Chilli — crushed
• 1 tsp Pepper powder
• Salt, to taste
• 1 cup Bread crumbs
• Sunflower oil To shallow/ deep fry

Preparation

1. Step 1

   Marinate the chicken pieces with turmeric,salt and pepper for around 1/2 an hour. Pressure cook for 1-2 whistles. Set aside to cool.

2. Step 2

   Mince the cooled chicken.

3. Step 3

   Cook the potatoes and mash it well with little salt & pepper.

4. Step 4

   Heat 1 tbsp oil in a pan and add chopped onion, cook little brown. (add pinch of salt).

5. Step 5

   Add the chopped green chilies, ginger garlic paste. cook until their raw smell is gone.

6. Step 6

   Add the grated beetroot and cook well.

7. Step 7

   Add the pepper powder, garam masala powder, jeera / cumin powder, crushed chilli and salt.

8. Step 8

   Stir in the minced chicken, mashed potatoes. Stir everything together thoroughly and add coriander leaves and curry leaves. Check the salt & if needed. Cook in a low flame and stir till all the water has gone.

9. Step 9

   When it cools down make cutlets by making medium sized balls, and flatten the balls to desired shapes.

10. Step 10

    Beat the egg white and add little salt to it.

11. Step 11

    Dip them in the egg white and then in the bread crumbs.

12. Step 12

    Set a pan over medium heat and pour in the oil and shallow / fry in hot oil the cutlets.

13. Step 13

    Goes well with tomato ketchup or coriander mint chutney.Enoy 😎😎.

14. Step 14

    You will get 15 cutlets with this measurement.