Beetroot cutlet is a savoury, fried patty made primarily from grated beetroot, mashed potatoes, and a flavorful blend of Indian spices. The beetroot mixture is then shaped into patties and deep-fried or shallow-fried to golden perfection, resulting in a crispy exterior and a tender, delicious interior. Beetroot cutlet is perfect to be served as tea time snack.
The natural sweetness of the fresh beets, combined with the texture of the potatoes and the aromatic spices, creates an excellent taste, crunchy texture and delicious flavour profile that appeals to a wide range of palates.
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These delicious cutlets are a popular snack choice thanks to their rich taste and vibrant colour. Beetroot Cutlet with potatoes makes a perfect appetizer, snack, or even a side dish that’s sure to impress.
Whether hosting a gathering or simply craving a wholesome snack, these vibrant cutlets will surely be a hit. Embrace the goodness of beetroots and enjoy every bite of this delicious beetroot cutlet as a starter recipe.
Why you will love these Beetroot Patties
Ease of Preparation: With a simple recipe and common ingredients, beetroot cutlets are easy to prepare, making them an accessible option for home cooks of all skill levels.
Appeal to All Ages: Their delightful taste and colourful appearance make beetroot cutlets appealing to kids and adults, making them popular for family meals and gatherings. The easiest way to incorporate beetroot through this healthy snack.
Versatility: These cutlets cater to a wide range of dietary preferences, making them a versatile option for everyone. This vegan beetroot tikki can be enjoyed on its own, in a burger, or as a side dish, showcasing its culinary flexibility.
How to make Beetroot Cutlet with Potatoes?
Peel and grate the beetroot. Keep it aside.
Boil potatoes, peel the skin and mash the potatoes. I cooked the potatoes for five whistles in a pressure cooker
Add oil to a pan. Add chopped onion, green chili, and ginger-garlic paste. Saute for a few minutes.
Add grated beetroot, turmeric powder and salt. Saute for a few minutes.
Add cumin powder, red chili powder, and garam masala and cook until the beetroot is well cooked.
Add boiled, mashed potatoes and mint leaves. Combine well with the beetroot tikki mixture.
Cook well till the mixture is dry and no moisture is left.
Add coriander leaves. Mix well and let the mixture cool down.
Divide the mixture into equal portions into round-shaped patties. Alternatively, you can use a heart-shaped cutter to make heart-shaped cutlets.
Make a maida slurry by combining maida with water.
Roll the beetroot patties in the all-purpose flour/maida slurry. Roll them again in breadcrumbs. Shake off any excess breadcrumbs.
Once all patties are ready, refrigerate for 30 minutes.
Heat oil in a pan over medium heat for frying.
Drop the beetroot patties in the hot oil and cook until both sides turn golden brown and crispy.
Once done, transfer the cutlets to a plate lined with paper towels to absorb excess oil.
Serve the hot beetroot cutlet with mint chutney, tamarind sauce, or tomato ketchup.
Tips & Suggestions to make the best Beetroot Aloo Cutlet Recipe
Adjust red chilli powder based on your spice tolerance.
You can prepare the beetroot potato cutlet mixture in advance and refrigerate it. This makes it a convenient option for entertaining guests.
Shape the cutlets to your desired shape using a cookie cutter.
Feel free to customize the spice blend to suit your taste preferences. For a unique flavour profile, you can experiment with different herbs and spices, such as coriander powder, dry mango powder, chaat masala, Kashmiri red chilli powder, or even a hint of paprika or cayenne pepper powder.
Boiled green peas, finely chopped fresh ginger, finely chopped garlic, and curry leaves can be added along with boiled potatoes.
If time allows, refrigerate the shaped cutlets for 15-20 minutes before frying. Chilling the potato beetroot cutlet helps them hold their shape better during the cooking process.
Ensure the oil is at the right temperature before adding the cutlets. The oil should be on medium flame, hot enough to sizzle gently when the cutlets are added but not too hot that they burn on the outside before cooking through.
Cornstarch can be used instead of all-purpose flour to make the flour slurry.
For a healthier alternative, you can bake the beet tikki in a preheated oven instead of deep frying, air fry the beetroot tikki or just shallow fry them.
Serving Suggestions
Appetizer: Serve the cutlets with green chutney or a tangy tamarind sauce for an irresistible appetizer.
Burger Patties: Use the beet cutlets as a burger patty for a nutritious and flavorful twist.
Side Dish: Pair the beetroot patties recipe with a fresh salad or steamed vegetables for a wholesome meal.
Snack: Enjoy the delicious beetroot aloo tikki with a dip of your choice and a hot cup of tea/masala chai for a delightful snack.
Frequently asked questions
Yes, beetroot cutlets are a great way to introduce kids to the earthy sweetness of beetroots. The vibrant colour and crispy texture make them appealing to children and provide a nutritious snack or meal option.
Yes, you can prepare the beetroot cutlet mixture in advance and refrigerate it for up to a day. Just fry it when ready to serve. This makes it convenient for meal prepping or when hosting gatherings, allowing you to save time on the day of serving.
Absolutely! For a healthier alternative, you can bake the beetroot and potato cutlets in a preheated oven at 375°F for 20-25 minutes, flipping them halfway through. This method reduces the oil content while still achieving a crispy exterior.
While potatoes are a perfect binding agent, you can experiment with alternatives like sweet potatoes or boiled and mashed raw bananas for a different flavour profile.
You can freeze the uncooked cutlets on a baking sheet until firm, then transfer them to a freezer-safe bag or container. When ready to use, thaw them in the refrigerator and shallow fry or deep fry.
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Beetroot Cutlet with Potatoes
Ingredients
- 1 large Beetroot
- 2 large Potatoes
- 2 teaspoon Oil
- 1 medium Onion finely chopped
- 1 Green Chilli finely chopped
- ½ tablespoon Ginger Garlic Paste
- ½ teaspoon Turmeric Powder
- 1 teaspoon Red Chilli Powder
- ½ teaspoon Garam Masala Powder
- ½ teaspoon Cumin Powder
- Salt as needed
- 2 tablespoon Mint Leaves
- 2 tablespoon Coriander Leaves
- 3 tablespoon Maida / All Purpose Flour
- Water as needed
- 1 cup Breadcrumbs
- Oil for frying
Instructions
- Peel and grate the beetroot. Keep it aside.
- Boil potatoes, peel the skin and mash the potatoes completely. I cooked the potatoes for five whistles in pressure cooker.
- Add oil to a pan. Add chopped onion, green chilli, ginger garlic paste. Saute for a few minutes.
- Add grated beetroot, turmeric powder and salt. Saute for a few minutes.
- Add cumin powder, red chili powder, and garam masala and cook until the beetroot is well cooked.
- Add boiled, mashed potatoes and mint leaves. Combine well with the beetroot tikki mixture.
- Cook well till the mixture is dry and no moisture is left.
- Add coriander leaves. Mix well and let the mixture cool down.
- Divide the mixture into equal portions into round-shaped patties. Alternatively you can use heart-shaped cutter to make heart shaped cutlets.
- Make a maida slurry by combining maida with water.
- Roll the beetroot patties in the all-purpose flour/maida slurry. Roll them again in breadcrumbs. Shake off any excess breadcrumbs.
- Once all patties are ready, refrigerate for 30 minutes.
- Heat oil in a pan over medium heat for frying.
- Drop the beetroot patties in the hot oil and cook until both sides turn golden brown and crispy.
- Once done, transfer the cutlets to a plate lined with paper towels to absorb excess oil.
- Serve the hot beetroot cutlet with mint chutney, tamarind sauce, or tomato ketchup.