Beetroot Potato Cutlet - Diana Style

Growing up, Ma made these lovely Cutlets which were inspired by a restaurant which was and still is very close to our hearts. Its Diana Hotel located in the heart of Udupi, a small cosy town near Mangalore. Any visit to Diana would be incomplete without a trip to Diana for their signature dish - Beet-Potato Cutlet. I have some fond memories of dining at this place with my Grandma and Grandpa who are no longer in this world. Every time I visit this place, their memories flash by and my eyes turn misty. So in essence, it is greater part of our family legacy and past that will be cherished always.

This recipe is my Ma's spin inspired the same restaurant. She does not add too many vegetables and keeps it simple, plus its shallow fried so is an healthy option. As a kid, I loved packing these goodies for my school tiffin box. To make life easy, I prepare them way ahead before use. This way they can be easily shallow fried and quickly cooked.

~ Beetroot Potato Cutlet ~
Prep Time: 60 minutes
Cook Time: 15 minutes
Yield: 20 Cutlets

Ingredients:

Potato - 4 (Medium - boiled, peeled and mashed)

Beetroot - 2 (Medium - boiled, peeled and mashed)

For Seasoning -

Green chillies - 3 (chopped finely)

Split Urad Dal - 2 tsp

Mustard seeds - 1 tbsp

Rava (semolina) - 3/4 cup

Salt 

Method:

1. Boil, peel and mash potatoes and beetroot together. Add salt and keep aside. To make things easy, I use a pressure cooker. 

2. In a small frying pan, heat few teaspoons of oil. Season with mustard seeds and once they splutter add Split Urad Dal. Saute till they change a shade or two in color. At this stage add the chopped green chillies. The chillies need to be well sauted to turn crispy. Allow the seasoning to cool.

3. Pour this seasoning and mix well with the mash mixture done earlier. Using a Cutlet mould, make cutlets of uniform shape and refrigerate till use. This helps in binding the mixture and firms their texture.

4. Heat a cast iron pan and dredge the cutlets in Rava. Pat lightly to let go of extra Rava and place on the pan side by side. After a minute, drizzle oil on sides. Keep the flame medium-to-high. Flip them with a turning spatula after 5 minutes. Let the cutlets cook on both sides. There will be a brown crust formed on either sides making the texture crisp. Once done, turn off flame and serve with Ketchup.

Note - Ensure the Cutlets are refrigerated after done. This process keeps them firm and aids binding when dredged in Rava.