2 tbsp singhare ka atta (water chestnut flour) or rajgira atta (amaranth flour) – for binding
Sendha namak (rock salt) – to taste
1/2 tsp black pepper powder
1/2 tsp grated ginger (optional)
2 tsp chopped coriander leaves(optional)
Ghee or peanut oil – for shallow frying (as per fasting rules)
⚡ Quick Method:
Prepare mixture In a bowl, mix grated beetroot, crumbled paneer, mashed potato, flour, sendha namak, pepper, and ginger.
Shape the cutlets Form into small tikkis or oval patties. If it feels sticky, grease your hands with oil or dust with more flour.
Cook Heat a little ghee or peanut oil on a tawa. Shallow-fry the cutlets on medium heat till both sides are golden and crisp (about 2–3 mins each side).
Serve hot Serve with vrat-friendly green chutney (made with coriander, sendha namak, lemon) or plain curd.
🌿 Tips:
You can air-fry these at 180°C for 12–15 mins, brushing lightly with ghee.
Add some crushed roasted peanuts for crunch and protein.
Make a bigger batch and refrigerate mix for up to 2 days.
