Heat a small amount of oil in
a pan and saute curry leaves, green chillies,
ginger, and onion. When they turn golden brown
add crushed aniseed, chilly powder, cinnamon powder,
cloves powder, turmeric powder and saute for 3
minutes. Then add beetroot, carrot and salt and
cook for 5 minutes and finally add potatoes and
coriander leaves and mix well.
When the mixture is cool make an oval or round
shape and keep it aside. Heat enough oil for
cutlets to simmer and dip each cutlet in the
egg and in the breadcrumbs and into the oil.
When both sides are golden brown remove from