Kolkata Beat root chops with ice cream

Total Time Taken

40 min

Makes 15-20

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2Grated Beetroots

1Grated Carrots

2Boiled and mashed potatoes

1 tbspGaram masala

1 tbspD’Lecta unsalted butter

1Chopped Green chilli

A HandfulChopped Green coriander

1 tbspCrushed, roasted peanuts

100gD’Lecta cream cheese

Salt to taste



2 cupsOil


Heat the butter in a pan.

Add the grated beetroot and the carrot and sauté for 3-4 minutes.

Add the mashed potatoes, salt and garam masala to the beetroot.

Mix well and remove from the flame.

Take the cream cheese and mix with roasted peanuts, green chilli and coriander.

Divide the beetroot into small portions.

Stuff the cream cheese mixture into each beetroot mixture and make smooth balls out of each.

Repeat with the remaining mixture.

Make a thin slurry with flour and water.

Dip each ball into the flour mixture and then roll in breadcrumbs.

Heat oil in a kadai and deep fry the beetroot balls in batches until golden and crisp.

Serve hot with ketchup.

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