SPICY BEETROOT CUTLETS

INGREDIENTS
for masala
cinnamon stick 1"
cloves 4
saunf/ fennel seeds 1/4 tsp
cardamom seeds of 2
poppy seeds  1/2 tsp dry roast these
cashew nuts 8-10
chana dal 3 tsp
grated coconut 1 cup
green chilies 2-3 or to taste chopped


for beetroot
oil 1 tbsp
beetroot 3 grated
salt to taste
rice flour as needed
oil for frying


METHOD
dry roast first cinnamon, cloves, saunf for 2 minutes, add cardamom seeds, poppy seeds, roast for another 2 minutes, all in low flame, add cashew nuts, chana dal, green chilies, roast for another 2-3 minutes, till dal get golden, add coconut, roast till nice aroma comes from coconut, all the while, you've to keep stirring the masala continuously, remove, cool and blend without adding any water.

Heat oil in a pan, add grated beet, keep frying on medium flame stirring continuously for 3-4 minutes, add the gorund masala, salt to taste, keep stirring and mixing well. After another 3 minutes, take off, stir in rice flour to see that you get the binding consistency.

Shape as round, or as desired with a mould, deep fry in hot oil in medium flame till brown on all sides. Drain, on paper napkin, serve hot with chutney of your choice.

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