Beet Cutlet

In a mixing bowl, add 4 boiled potatoes, 1 tbsp grated beetroot, 1 tsp ginger garlic paste, 1/4 tsp red chilli powder, 1/4 tsp haldi, 1/2 tsp chaat masala, 1/8 ajwain, 1/4 tsp dhania powder, 1/4 jeera, 1/4 salt, 1 tbsp bread crumbs and mix everything well.

Divide the mixture into equal parts and shape them into round cutlets.

Give a nestle twist by adding white sesame seeds.

Heat a pan with 1 tsp oil and shallow fry the cutlets on both sides until crisp and golden brown.

Serve hot with mint chutney or any dip of your choice.