Yam beetroot Pearl millet cutlet

Recipe


In a bowl, combine 200 gm grated boiled yam, 20 gm raw grated beetroot, 1 tbsp combined paste of of ginger, garlic, green chilli, and fresh turmeric.

Add 2 tbsp finely chopped cilantro, 1 tsp cumin powder, 1 tsp amla powder or dry mango powder, 1 tsp white sesame, 1 tsp black sesame, 1 tsp chaat masala, and 1 tsp black caraway seeds (Kalonji).

Season the mixture with salt to taste and incorporate 1/2 cup pearl millet flour (bajra flour) to combine and hold the mixture.

Mix all the ingredients together thoroughly, and shape them into cutlets.

Deep fry the cutlets in ghee until rusty red.

Serve the beetroot yam millet flour (bajra) cutlets with green chutney