Beetroot Cutlet is made with boiled and grated beetroot, mashed potatoes, semolina and spices. The mixture is shaped into patties and cooked until crisp on the outside. This vegan beetroot tikki is simple to prepare and works well as a snack. Serve plain with chutney or use in burger buns, pita bread or wraps.

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 20 minutes
  • Total time: 40 minutes
  • Yield: 10 · 10 Beetroot Cutlets
  • Category: Breakfast, Snacks
  • Cuisine: North Indian

Ingredients

  • 250 grams beetroot (or 2 medium-sized beets)
  • 275 grams potatoes (or 3 medium sized potatoes or 2 large potatoes)
  • ¼ teaspoon turmeric powder
  • ½ teaspoon kashmiri chilli powder (or cayenne pepper)
  • 1 teaspoon fennel powder
  • ½ teaspoon garam masala
  • 1 teaspoon coriander powder ((ground coriander))
  • 1 teaspoon chaat masala
  • 1 teaspoon dry mango powder ((amchur powder) or 1 teaspoon lemon juice)
  • 1 green chili (- finely chopped)
  • 1 teaspoon black salt (or rock salt - add more if required)
  • 1 teaspoon ground or minced ginger
  • 2 tablespoons corn starch or rice flour or (2 brown bread slices or white bread - soaked in water and squeezed)
  • ½ cup rava or sooji ((cream of wheat))
  • 2 tablespoons oil for pan frying

Method

preparation

  1. In a pan or pressure cooker, boil both the beetroot and potatoes together with some salt and enough water for 7 to 8 whistles on medium flame.
  2. Drain all the water. Then peel and grate the beetroot in a bowl.
  3. Grate the potato in the same bowl. This is done to get a even smooth mashed potato mix.
  4. Add all the spice powders, green chili, salt and corn starch. Instead of corn starch you can also add rice flour or soaked bread slices.
  5. Mix everything well with your hands. Now shape them into round patties or tikkis.

making beetroot cutlet

  1. Take some roasted semolina (rava) in a plate.
  2. Place each cutlet on the semolina and ensure that they are evenly coated on all sides by the semolina.
  3. Dust off the extra rava.
  4. In a pan add some 2 tablespoons oil and fry the cutlets till they are crisp and golden.
  5. Place the fried cutlets on kitchen paper towels for extra oil to be absorbed.
  6. Serve beetroot cutlet hot with any chutney or dip or sauce of your choice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.