Beetroot Chicken Cutlets Recipe
Beetroot Chicken Cutlets are a delicious and flavorful Indian appetizer that combines the richness of chicken, the earthiness of beetroot, and a perfect blend of spices. These cutlets are not only mouthwatering but also high in protein, making them a healthy snack option. The addition of boiled potatoes, fresh coriander, curry leaves, and a variety of aromatic spices enhances the overall taste. Served with a side of mint-coriander chutney and spiced tea, these cutlets make for an ideal snack during tea time.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken | 500 grams |
| Potato | 1, boiled |
| Beetroot | 1, boiled and grated |
| Fresh Coriander (Cilantro) | A handful, finely chopped |
| Curry Leaves | A few |
| Green Chilies | 2, finely chopped |
| Ginger-Garlic Paste | 1 ½ tsp |
| Cumin Seeds | 1 ½ tsp |
| Garam Masala Powder | 1 tsp |
| Red Chili Powder | 1 tsp |
| Salt | To taste |
| Whole Black Pepper | 1 tsp, crushed |
| Oil | As required for frying |
| Bread Crumbs | 1 cup |
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Total Time: 50 minutes
Instructions
-
Cook the Chicken:
- In a saucepan, bring water to a boil. Add salt, black pepper, and the chicken. Let it cook for about 20 minutes or until the chicken is tender and fully cooked. Once done, allow the chicken to cool.
-
Shred the Chicken:
- After the chicken cools down, shred it finely and set it aside.
-
Prepare the Vegetables:
- In a bowl, mash the boiled potato. Grate the boiled beetroot and add it to the bowl with the mashed potatoes.
-
Mix the Ingredients:
- To the mashed potato and beetroot mixture, add the shredded chicken, chopped green chilies, ginger-garlic paste, fresh coriander, curry leaves, cumin seeds, garam masala powder, red chili powder, and salt. Mix everything thoroughly until the spices are well incorporated.
-
Form the Cutlets:
- Once the mixture is ready, take small portions of the mixture and shape them into balls. Flatten the balls gently to form cutlets.
-
Fry the Cutlets:
- Heat oil in a tawa or pan over medium heat. Once hot, place the prepared cutlets on the pan. Fry them on both sides until they turn golden brown and crispy.
-
Drain the Excess Oil:
- Once fried, place the cutlets on a kitchen paper towel to absorb any excess oil.
-
Serve:
- Serve these Beetroot Chicken Cutlets hot with coriander-mint chutney and a cup of masala tea for a delightful snack.
Serving Suggestions:
Beetroot Chicken Cutlets are perfect as an appetizer or evening snack. Pair them with a refreshing mint-coriander chutney and a spicy cup of masala chai to complement the flavors. These cutlets also make a great accompaniment to a light dinner or can be enjoyed as a protein-rich snack during tea time.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Protein | 18g |
| Carbohydrates | 15g |
| Fat | 12g |
| Fiber | 3g |
| Sodium | 300mg |
Tips & Variations:
- You can add a handful of grated carrots or peas to enhance the texture and nutritional value of the cutlets.
- For a crispier texture, dip the cutlets in a batter of flour and water before frying them.
- Adjust the level of spices according to your preference by increasing or decreasing the quantity of green chilies or red chili powder.
- If you want to make this dish vegetarian, replace the chicken with paneer or tofu for a delicious alternative.
Enjoy these scrumptious Beetroot Chicken Cutlets as a healthy, flavorful, and high-protein snack that is sure to impress your family and guests!
