Beetroot cutlets are a popular vegetable snack item made of sweet beetroot, boiled potatoes, green peas and other spices. It is very easy to make beetroot cutlets at home. Follow my detailed guide to make them quickly at home.
KEY TAKEAWAYS
- Beetroot cutlets are a popular vegetable snack item, good for evening snacks.
- Serve them with condiments like mint chutney, yogurt dip, tamarind chutney, mayonnaise, veg salad, or just lemon slices and onion rings.
- Beetroot cutlets taste earthy, sweet, and savory.
- The similar dishes are paneer cutlet, egg cutlet, vegetable cutlet, corn cutlet, potato cutlet, and bread cutlet.
How to Make Beetroot Cutlet? (Step by Step Guide with Images)
Step 1: Take 2 large beetroots. Remove the skin and grate them. Keep aside.
Step 2: Put one tablespoon of cooking oil and some broken cashew nuts in a frying pan. Fry them.
Step 3: Then add a few raisins. Sauté.
(Pro tip: Cashew nuts and raisins are entirely optional. I add them to give a nice crunch and flavor to the cutlets).
Step 4: Add one large onion (cut into thin slices) and 2 pieces of fresh green chilies, chopped finely, and fry till the onions turn succulent and soft.
Step 5: Put 1 tsp ginger garlic paste. Sauté.
Step 6: Put the grated beetroot you kept aside. Mix.
Step 7: Add 1 tsp of salt, ½ tsp of cumin powder, ½ tsp of garam masala powder, 1 tsp of chaat masala powder. Mix all of them well.
Step 8: Add 5 pieces of medium-sized potatoes, boiled, peeled, and cut into small pieces.
(Pro tip: You can mash the boiled potatoes before adding if you want. I prefer mashing them after mixing).
Step 9: Mash the potatoes with a vegetable masher or a stainless-steel glass. Turn the stove off. Let the mixture cool down.
Step 10: Transfer the cutlet mixture to a bowl.
Step 11: Put fresh coriander leaves (chopped) and green peas (boiled). Mix them.
Step 12: Roll a bit of the cooked beetroot mixture in your hand to make the cutlet. I made it round. You can give any shape you want. Keep them on a plate aside.
Step 13: Put 2 tbsp of all-purpose flour (maida) or corn flour in a bowl.
Step 14: Add enough water to make a mixture. Check for thin consistency of the slurry.
Step 15: Take as much of bread crumbs as needed on a plate.
Step 16: Dip one cutlet in the flour batter.
Step 17: Put it on the plate with breadcrumbs.
Step 18: Coat it nicely. Repeat the steps to make all the cutlets. Keep the cutlets aside on a plate. Keep them in the fridge to set properly for 20 minutes.
Step 19: Heat enough oil in a frying pan to fry the cutlets on low to medium flame. Put the cutlets gently one by one when hot.
Step 20: Flip each patty. Shallow fry till they are golden brown in color.
Step 21: Remove them. Put them on a plate laid with a piece of tissue paper to absorb the excess oil.
Step 22: Your delicious homemade beetroot cutlets are ready now. Serve hot with tomato sauce by the side or with masala tea.
Recipe Card
Beetroot Cutlet Recipe
Ingredients
- 2 pieces beetroot
- 1 tbsp cooking oil
- Few chopped cashew nuts
- Few raisins
- 1 piece inion large, sliced finely
- 2 pieces green chilies finely chopped
- 1 tsp ginger garlic paste
- 1 tsp table salt
- 1/2 tsp cumin powder
- 1/2 tsp garam masala powder
- 1 tsp chaat masala powder
- 5 pieces potatoes medium size, boiled, peeled, cut into small pieces
- 1 tbsp green peas boiled
- 1 tbsp coriander leaves finely chopped
- 2 tbsp refined wheat flour (maida) or corn flour
- Water As required
- Bread crumbs An adequate amount
- Cooking oil An adequate amount for shallow frying
Instructions
- Take 2 large beetroots. Remove the skin and grate them. Keep aside.
- Put one tablespoon of cooking oil and some broken cashew nuts in a frying pan. Fry them.
- Then add a few raisins. Sauté. (Pro tip: Cashew nuts and raisins are entirely optional. I add them to give a nice crunch and flavor to the cutlets).
- Add one large onion (cut into thin slices) and 2 pieces of fresh green chilies, chopped finely, and fry till the onions turn succulent and soft.
- Put 1 tsp ginger garlic paste. Sauté.
- Put the grated beetroot you kept aside. Mix.
- Add 1 tsp of salt, ½ tsp of cumin powder, ½ tsp of garam masala powder, 1 tsp of chaat masala powder. Mix all of them well.
- Add 5 pieces of medium-sized potatoes, boiled, peeled, and cut into small pieces. (Pro tip: You can mash the boiled potatoes before adding if you want. I prefer mashing them after mixing).
- Mash the potatoes with a vegetable masher or a stainless-steel glass. Turn the stove off. Let the mixture cool down.
- Transfer the cutlet mixture to a bowl.
- Put fresh coriander leaves (chopped) and green peas (boiled). Mix them.
- Roll a bit of the cooked beetroot mixture in your hand to make the cutlet. I made it round. You can give any shape you want. Keep them on a plate aside.
- Put 2 tbsp of all-purpose flour (maida) or corn flour in a bowl.
- Add enough water to make a mixture. Check for thin consistency of the slurry.
- Take as much of bread crumbs as needed on a plate.
- Dip one cutlet in the flour batter.
- Put it on the plate with breadcrumbs.
- Coat it nicely. Repeat the steps to make all the cutlets. Keep the cutlets aside on a plate. Keep them in the fridge to set properly for 20 minutes.
- Heat enough oil in a frying pan to fry the cutlets on low to medium flame. Put the cutlets gently one by one when hot.
- Flip each patty. Shallow fry till they are golden brown in color.
- Remove them. Put them on a plate laid with a piece of tissue paper to absorb the excess oil.
- Your delicious homemade beetroot cutlets are ready now. Serve hot with tomato sauce by the side or with masala tea.
