Ingredients
Mustard oil 100 ml
Onion chopped 30 gm
Beetroot 300 gm (boiled, peeled & grated)
Lemon juice 10 ml
Red chilli powder 10 gm
Amchoor powder 10 gm
Salt 5 gm
Potato 200 gm (boiled, peeled, mashed)
Medium size amla 5 no (grated)
Corn flour 50 gm
Method
In a kadhai heat 75 ml oil, add onion and sauté. Add beet, sauté, add chilli and amchoor powder, lemon juice, constant stir the mixture. Add boiled potato, amla and cornstarch, mix well, place in a trey, refrigerate for 1 hour. Divide mixture into equal balls, give a shape like a patty, rolled up in cornstarch In a nonstick pan put little oil, cook the patty until both sides are evenly colored. Serve with Mint chutney.
(Courtesy: Head Chef Dinesh Kumar Sharma, The Pllazio Hotel, Gurgaon)