app logo
Join the Pluckk Family & Get up to Rs 2500 Wallet Bonus with our SmartPay Plans
View Plans


Clear all

Sort By

Fresh Feasts with Master Chef Neha Deepak Shah

Episode 5: Tawa Sabzi

tawa sabzi

Episode 4: Tandoori Malai Broccoli

Episode 3: Sprouts Missal Pav

Episode 2

Fruity French Toast Rolls

Episode 1: Beetroot Cutlet

How to make Chef Neha's Beetroot Cutlet?

- 1/2 cup finely chopped Beetroot, boiled/ raw
- 1/2 cup finely chopped Carrot
- 1/2 cup finely chopped French Beans
- 2 medium Potatoes, boiled, cooled and mashed 
- 1 tsp grated Ginger
- 1tbsp chopped Coriander leaves 
- 1 Green chilly, chopped 
- 1/2 cup Boiled Green peas
- 1 tbsp Oil + for frying 
- 2 tbsp coriander and fennel seeds ,crushed 
- Chaat masala, to taste
- 1/4 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1/2 tsp Coriander powder
- Salt to taste
- Brown bread crumbs, as required
- 1 tbsp Maida, mixed with water to make a slurry

- Heat oil in a pan, add in the crushed whole spices, ginger, chilli and saute. 
- Now, add in beetroot, carrot, beans, salt, powdered spices, coriander leaves, peas, chaat masala, potato and mix well. 
- Cook for a few mins and add the bread crumbs for binding.
- Shape into desired form, brush with maida batter, coat with brown bread crumbs and shallow fry/ deep fry or air fry until golden brown from all sides. 
- Serve hot and enjoy!