Beetroot is one of the healthiest vegetables. It has been elevated to the status of a super food owing to its many benefits. It is also used in natural food coloring and dyes because of its vibrant color. Beetroot can be consumed raw like in salads or cooked or in the form of juices.

Beetroot cutlet is one of the quickest,easiest,healthiest and colorful snack. You can serve it as a tea-time snack or at a party. Beetroot cutlet can be served with sweet chilli-garlic sauce or coriander-mint chutney or tartar sauce. You can even place it between buns or serve it with toast.

 

Print Recipe

Beetroot Cutlet Recipe

Prep Time

20 minutes

Cook Time

20 minutes

Passive Time

40 minutes

Servings

9-10 cutlets

Ingredients

• 1 large beetroot
• 1 large 0r 2 small potatoes
• 2 slices bread brown or white (soaked and squeezed)
• 1-2 green chillies finely chopped (optional)
• 1/2 tsp ginger-garlic paste
• 1/4 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1/4 tsp cumin powder
• 1 tsp chaat masala
• 1 tsp dry mango powder amchur
• 1/4 tsp garam masala powder
• 1 tsp coriander powder
• Salt as per taste
• 1/2 cup roasted Semolina for coating sooji or rava
• Oil for frying

Prep Time 20 minutes Cook Time 20 minutes Passive Time 40 minutes Servings 9-10 cutlets Ingredients 1 large beetroot 1 large 0r 2 small potatoes 2 slices bread brown or white (soaked and squeezed) 1-2 green chillies finely chopped (optional) 1/2 tsp ginger-garlic paste 1/4 tsp turmeric powder 1/2 tsp red chilli powder 1/4 tsp cumin powder 1 tsp chaat masala 1 tsp dry mango powder amchur 1/4 tsp garam masala powder 1 tsp coriander powder Salt as per taste 1/2 cup roasted Semolina for coating sooji or rava Oil for frying

Instructions

1. In a pressure cook, boil beetroot and potato together.
2. In about 4-5 whistles the potato will be cooked properly while beetroot will be half cooked.
3. Grate the beetroot and potato in bowl to get a smooth mixture.
4. Now add all the spices, bread slices and green chillies except semolina.
5. Mix everything and shape them in the form of tikki or patties.
6. Spread semolina on a plate and roll each cutlet on semolina. Ensure the cutlets are evenly coated from all sides.
7. Now heat some oil in a wok and add cutlets to it. You can even shallow fry the cutlets on a non-stick pan.
8. Fry till the cutlets become crisp and light brown.
9. Serve beetroot cutlets hot with chutney or sauces.

   Directions for preparing the recipe

1. In a pressure cook, boil beetroot and potato together.
2. In about 4-5 whistles the potato will be cooked properly while beetroot will be half cooked.
3. Grate the beetroot and potato in bowl to get a smooth mixture.
   
4. Now add all the spices,ginger-garlic paste, bread slices and green chillies except semolina.
   
5. Mix everything and shape them in the form of tikki or patties.
   
6. Spread semolina on a plate and roll each cutlet on semolina. Ensure the cutlets are evenly coated from all sides.
   
7. Coat all the cutlets in semolina and keep it aside.
   
8. Now heat some oil in a wok and add cutlets to it. You can even shallow fry the cutlets on a non-stick pan.
   
9. Fry till the cutlets become crisp and light brown.
10. Serve beetroot cutlets hot with chutney or sauces.