Beetroots - 2 medium sized
Potatoes - 2 medium sized
Bread Slices - 4
Oil for Shallow Frying
Red Chilli Powder - 1/2 teaspoon
Garam Masala Powder - 1 teaspoon
Salt to taste
Crumble the Bread Slices into very small pieces.
Place the Beets and Potatoes in a Dish and Pressure Cooker them. The Vegetables are placed in a Dish so as to save the Reddish Beet Water.
When it cools down, grate the Beets. Mash the Potatoes.(Save the Reddish Beet Water that stays on the Dish)
Take a Mixing Bowl and Mix in the Beets, Potatoes, Crumbled Bread, Red Chilli Powder, Beet Water (that has been saved), Garam Masala Powder and Salt. Do not add water. The Consistency should be thick enough to make Cutlets.
Make Small Balls and press on top like Cutlets.
Dredge both sides of the Cutlets in Bread crumbs.
Shallow fry the Cutlets 2 at a time on both the sides.
Serve immediately with tomato Ketchup.