Beetroot paneer cutlet Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine grated beetroot, crumbled paneer, boiled potatoes, and spices.
• STEP 2.Mix well until all the ingredients are combined and form a dough-like mixture.
• STEP 3.Divide the mixture into small portions and shape them into flat cutlets.
• STEP 4.Heat oil in a pan and shallow fry the cutlets until they turn golden brown on both sides.
• STEP 5.Remove the cutlets from the pan and drain excess oil on a paper towel.
• STEP 6.Serve the beetroot paneer cutlets hot with ketchup or chutney.

Cooking Tips

• You can add breadcrumbs or roasted semolina to the mixture to bind it better.
• For a spicier version, add finely chopped green chilies or red chili flakes.
• If the mixture is too soft, refrigerate it for 15-20 minutes before shaping the cutlets.

Storage and Serving

• Beetroot paneer cutlets can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the cutlets in a pan or oven before serving.
• Serve the cutlets as a snack or appetizer with ketchup, mint chutney, or any dip of your choice.