Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, beetroot cutlets with pomegranate sauce. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Beetroot Cutlets with Pomegranate sauce is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Beetroot Cutlets with Pomegranate sauce is something which I have loved my whole life. They’re fine and they look fantastic.

Crispy and delicious beetroot cutlet made with beets, potatoes, semolina and spices. The recipe of beetroot cutlets is easy. boil and then mash beetroot and potatoes. Add spices, mix and shape in tikkis.

To begin with this particular recipe, we have to prepare a few components. You can have beetroot cutlets with pomegranate sauce using 17 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Beetroot Cutlets with Pomegranate sauce:

1. Make ready 2 cup grated beetroot
2. Make ready 2 cup boiled potato
3. Get 1 tsp desi ghee
4. Take 1 tbsp amchur (dry mango)powder
5. Prepare 1 tbsp Coriander powder
6. Get 1 tsp garam masala powder
7. Make ready 1-2 tsp Red chilli powder
8. Prepare to taste Salt
9. Take 1 cup bread crumbs
10. Get 2 tbsp cornflour
11. Take As needed Oil for frying
12. Prepare For pomegranate chutney
13. Prepare 1 glass pomegranate juice
14. Make ready 2 tbsp sugar
15. Make ready 1 tsp roasted cumin powder
16. Make ready 1 pinch salt
17. Get 2 tsp lemon juice

The Best Beetroot Sauce Recipes on Yummly Beetroot Sauce, Fruity Beetroot Sauce, Homemade Citrus Cranberry Sauce. Red onions and pomegranate juice contain secondary plant substances that strengthen the immune system and eliminate free radicals. The veal cutlet helps to buffer iron deficiency.

Steps to make Beetroot Cutlets with Pomegranate sauce:

1. Take a non-stick pan add 1 tsp ghee and roast grated beetroot until water absorbs.
2. Take a bowl add roasted beetroot and boiled potatoes add Coriander powder, garam masala, amchur powder, red chilli powder, salt mix well.
3. Shape the cutlets.
4. Take a small bowl add cornflour and water make batter. Dip the cutlet into the cornflour batter coat evenly then roll in bread crumbs.
5. Then deep fry or shallow, fry till brown and crisp.
6. Serve with Pomegranate chutney.
7. (For pomegranate chutney):- Take a sauce pan add juice bring a Boil them add sugar, salt, lemon juice, cumin powder mix well.
8. Heat the juice on low flame until thicken the sauce. Cool down the sauce and then serve.

If you like, you can also prepare the pomegranate juice freshly yourself: Pomegranates can be squeezed like oranges. Beetroot Cutlet, Beetroot Tikki is spicy, vegan pan fried beetroot patties, good for snacks, starters, fingerfood. Beetroot cultet recipe, how to make cutlets. I made this beetroot potato cutlet for tea time couple of weeks back since I wanted to make something different from beetroot dal or beetroot. Beetroot Pomegranate Juice is a vibrant red juice that is healthy and a refreshing drink.

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