Beetroot Cutlet Recipe
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.
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.
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Notes
Customize the spice levels to suit your taste preferences.
I cook the beetroot and potatoes thoroughly to make them soft and achieve the optimal texture.
The consistency of the slurry must not be too runny or too thick. It should be just right to coat the cutlets.
Refrigerate the mixture before shallow frying for better shape retention and a crispy exterior.
I prefer shallow frying instead of deep frying. This adds to the crunchiness and absorbs less oil.
Nutrition Info (Estimation Only)
Nutrition Facts
Beetroot Cutlet Recipe
Amount per Serving
Calories
136
Calories from Fat 99
% Daily Value*
Fat
11
g
17
%
Saturated Fat
1
g
6
%
Trans Fat
0.04
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
7
g
Sodium
5
mg
0
%
Potassium
92
mg
3
%
Carbohydrates
8
g
3
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
2
g
4
%
Vitamin A
16
IU
0
%
Vitamin C
2
mg
2
%
Calcium
12
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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