Beetroot Cutlet Recipe: A recipe for vegetable cutlets with grated beet or beetroot as the main ingredient Beet patties or tikki have a dark red or pinkish colour and texture that comes from the beetroot. It makes an excellent evening snack or party starter recipe when served with tomato ketchup or green chutney as a side dish.
Cutlet can be made with a variety of vegetables, but the most popular is beetroot cutlet. Perhaps it’s because of the health benefits of this pan-fried snack. Whatever it is, it is unquestionably a healthy snack for your children and people of all ages.
There are several ways to prepare the cutlet, and one popular method in my native country is to use rava or semolina. One of which is the Sigree restaurant in Vashi navi Mumbai. and each restaurant is famous for a unique dish served, such as sigree’s beetroot cutlet. The method of preparation, which results in a crisp outer layer, distinguishes this recipe. After shaping the beetroot tikki, it is dipped and coated in roasted rava before deep frying. whereas bread crumbs are commonly used for golden brown crisp patties. I used bread crumbs in this recipe as well for a golden brown texture.
These cutlets can be eaten plain or paired with burger buns, pita bread, or used to make wraps or rolls.
The beetroot cutlets recipe is simple. 2 cups grated beetroot and boiled and mashed potatoes, squeezed out juice Mix in the spices and shape into tikkis. Then dip them in corn flour batter on both sides, roll them in bread crumbs on both sides, and pan fry them. When frying, you can use as little oil as possible or a nonstick pan.
This recipe for beetroot cutlets is adapted from “flavours of Mumbai.” I’ve been making these cutlets on a regular basis since the first time I made them, and they’ve always been a hit at home.
Beetroot tikki go well with burgers or Indian pav. They’ll also go well with the Punjabi chana masala. It also goes well with mint chutney and sweet chutney, as well as yoghurt.
In addition, I’d like to share some tips and recommendations for making the perfect beetroot cutlet recipe. First and foremost, don’t forget to squeeze the grated beetroot before adding it to the cutlet mixture. Alternatively, you can sprinkle some salt on the surface to allow excess water to evaporate. Second, while preparing the cutlet dough, if there is excess moisture, add bread crumbs or corn starch to keep the dough moist. Finally, I pan-fried to reduce oil consumption. Alternatively, it can be deep-fried over medium heat.
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Beetroot Cutlet Recipe
- 2 cups beetroot (grated)
- 1/4 onion (finely chopped)
- 1/4 tsp turmeric / haldi
- 1 tsp kashmiri red chilli powder / lal mirch powder
- 1/4 tsp cumin powder / jeera powder
- 2 tbsp coriander (finely chopped)
- 1/2 tsp garam masala
- 1/2 tsp aamchur / dry mango powder
- 1 potato (boiled & mashed)
- 1/2 tsp chaat masala
- 1/2 tsp ginger garlic paste
- salt to taste
- 1/4 cup bread crumbs
- 2 tbsp corn flour
- 1 tbsp maida / plain flour / refined flour / all purpose flour
- 1/2 tsp pepper (crushed)
- 1/4 tsp salt
- 1/4 cup water
- 1 cup breadcrumbs
- oil for frying
- To begin, squeeze the juice from 2 cups of grated beetroot into a large mixing bowl.
- 1 boiled and mashed potato should be added. I pressure cooked the potato for 5 whistles.
- Also add 1/4 onion, 1/4 teaspoon turmeric, 1 teaspoon red chilli powder, 1/4 teaspoon cumin powder, 1/2 teaspoon garam masala, 1/2 teaspoon aamchur, 1/2 teaspoon chaat masala, 1/2 teaspoon ginger garlic paste, and 1/2 teaspoon salt
- 1/4 cup bread crumbs can be added to absorb moisture. 2 tablespoons coriander leaves
- Make sure all of the spices are well combined and the dough is formed.
- Prepare the corn flour batter by combining 2 tbsp corn flour, 1 tbsp maida, 1/2 tsp pepper, and 1/4 tsp salt in a mixing bowl.
- 1/4 cup water should be added to make a smooth, flowing batter.
- Make the patties from the beetroot dough.
- Cover both sides with corn flour batter.
- then roll both sides in bread crumbs
- In hot oil, deep fry, shallow fry, or pan fry the patties. Alternatively, preheat and bake at 180°C for 25 minutes.
- Flip and fry both sides on medium heat until golden and crisp.
- Finally, drain the beetroot cutlet or patties on kitchen paper to remove excess oil before serving with tomato sauce.
- First, squeeze out the juice from the beetroot. Otherwise, you may need to add more bread crumbs to absorb moisture.
- Also, don’t skimp on the spices, or the cutlet will taste bland.
- To make it more nutritious, add boiled and mashed vegetables such as peas, beans, and carrots.
- Before coating and frying the tikkis or cutlets, taste the mixture for salt.
- If the beetroot tikki don’t hold their shape, add more corn starch, rice flour, or a slice of bread to the mashed beetroot mixture.
- Instead of pan frying the beetroot tikki, bake them in the oven. Preheat the oven to 180 degrees Celsius for about 10 minutes before baking the beetroot tikkis for 15 to 20 minutes, or until they are done.
- Finally, beetroot cutlets or patties can be used to make a veg burger.
If you made this recipe, please be sure to rate the recipe and comment how it was 🙂 You can also Sign up for my email newsletter for more delicious vegetarian recipes.