Hare Krishna Beetroot Cutlets are vibrant and nutritious cutlets made with beetroots. These cutlets are ideal for those following a sattvic diet and suitable for offering to Krishna.
Hare Krishna Beetroot Cutlets are vibrant and nutritious cutlets made with beetroots. Prepared with love and devotion, these beetroot cutlets are a beloved addition to any meal among devotees.
Serving Suggestions
Hare Krishna Beetroot Cutlets can be enjoyed in various delightful ways:
- With Green Chutney: Serve with green chutney for a refreshing taste.
- As a Snack: Perfect for tea-time or as an appetizer.
These serving suggestions enhance the taste of meals and foster a sense of community and togetherness when shared with fellow devotees.
Recipe Yield
This recipe makes approximately 12 cutlets. Store any leftovers in an airtight container in the refrigerator to keep them fresh and flavorful. The beetroot cutlets can be enjoyed for up to two days.
PrintBeetroot Cutlet Recipe
Hare Krishna Beetroot Cutlets are delightful and flavorful patties, inspired by the principles of bhakti yoga. These cutlets combine simple, wholesome ingredients to create a delicious addition to your meals. In the tradition of Gaudiya Vaishnavism, preparing and offering food to Krishna is an act of love and devotion, known as bhakti. Each dish is prepared with care, mindfulness, and a pure heart, making it not just a meal but a spiritual offering.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 cutlets 1x
- Category: Appetizers & Street Food
- Method: Fry
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
- 2 medium beetroots, boiled and grated
- 1 medium potato, boiled and mashed
- 1/2 cup grated carrots
- 1/2 cup chopped green beans
- 1/2 cup peas
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1 tsp garam masala
- Salt to taste
- 1 cup breadcrumbs
- Oil for frying
Instructions
Prepare Mixture:
- Mix Ingredients:
- In a bowl, combine grated beetroots, mashed potato, grated carrots, chopped green beans, peas, cumin seeds, turmeric powder, red chili powder, garam masala, and salt. Mix well.
Shape Cutlets:
- Form Cutlets:
- Take a small portion of the mixture and shape it into a round ball. Flatten slightly to form a patty.
- Coat with Breadcrumbs:
- Coat each patty with breadcrumbs.
Fry Cutlets:
- Heat Oil:
- Heat oil in a frying pan over medium heat.
- Fry Cutlets:
- Carefully place the cutlets in the hot oil. Fry until golden brown and crispy on both sides.
- Drain:
- Remove cutlets from oil and drain on paper towels to remove excess oil.
Serve:
- Serve Hot:
- Serve hot with green chutney or tomato ketchup.
Notes
- Variation: Add finely chopped coriander leaves for extra flavor.
- Storage: Store any leftover cutlets in an airtight container in the refrigerator for up to two days.
Nutrition
- Serving Size: 1 cutlet
- Calories: 80g
- Sugar: 2g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0g