Page 89 - SANRAKSHIKA 2020 E - BOOK'

Method
1. Heat kadhai. Add 1 tbsp ghee. Add chopped onion, cook for 1-2 mins. Add ginger garlic paste.
Cook for few minutes till the colour changes.
2. Add beetroot and carrot. Saute till semi cooked.
3. Add mashed potatoes and salt. Mix well and take it off the flame.
4. Add breadcrumbs, green chillies and coriander leaves to the mixture to form a dough.
5. Make small balls from the dough and flatten them slightly. Shallow fry on non stick pan with 1 tbsp ghee.
6. Serve hot with pudina chutney.
BEET ROOT - CARROT ROUNDS
89
Ingredients:
1. 1⁄2 cup grated beetroot
2. 1⁄2 cup grated carrot
3. 1 cup boiled and mashed potato
4. Salt to taste
5. Fresh breadcrumbs of two slices
6. 1⁄2 onion chopped
7. 1⁄2 tsp ginger garlic paste
8. 2 tbsp ghee
9. 1 tsp chopped coriander leaves
10. 1 green chilli finely chopped