beetroot cutlet recipe with step by step pics. these beetroot tikki are crispy and delicious. you can have them plain or pair with some burger buns or in a pita bread or make wraps or rolls from them.
the recipe of beetroot cutlets is easy. boil and then mash beetroot and potatoes. add spices, mix and shape in tikkis. then coat them in semolina (rava) and then pan fry them. for frying you can add little oil as possible or use a non stick pan for frying.
beetroots are favorite tubers and i make many recipes with beetroots like beetroot paratha, beetroot halwa, beetroot poori etc. this beetroot cutlet recipe is adapted from flavors of mumbai blog here – beetroot patties recipe. ever since i made them for the first time, i have been making these cutlets occasionally and they have always been a hit at home.
i did make some minor adaptations to the recipe. what turned out was a fantastic beetroot tikki much in taste similar to the north indian aloo tikki. we had paired these with homemade burger buns and some indian chutneys with onion, tomato slices.
there is another variation of beetroot cutlets which are a popular street food in calcutta. they are known as veg chops. i have shared the recipe here – bengali style veg chops recipe. if you like aloo tikki then you can also check this aloo tikki recipe where i have shown step by step photos of making potato tikki.
these beetroot tikkis pair well with burgers or indian pav. also they will make a good combo with the punjabi chole. even can go well with some mint chutney and sweet chutney along with some yogurt.
if you are looking for more snacks recipes then do check samosa, vegetable cutlet, falafel with chickpeas, aloo tikki burger and aloo tikki chaat recipe.
beetroot tikki or beetroot cutlet recipe below:
crispy and delicious beetroot cutlet made with beetroot, potatoes, rava and spices.
- 250 grams beetroot or 2 medium sized beetroot
- 275 grams potatoes OR 3 medium sized potatoes or 2 large potatoes
- ¼ teaspoon turmeric powder (haldi)
- ½ teaspoon kashmiri red chili powder or cayenne pepper
- 1 teaspoon fennel powder (saunf powder)
- ½ teaspoon garam masala powder
- 1 teaspoon coriander powder (dhania powder)
- 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 (adrak)
- 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
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.
drain all the water. then peel and grate the beetroot in a bowl.
- grate the potato in the same bowl. this is done to get a even smooth mashed potato mix.
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.
- mix everything well with your hands. now shape them into round patties or tikkis.
take some roasted semolina (rava) in a plate.
place each beetroot tikki on the semolina and ensure that they are evenly coated on all sides by the semolina.
dust off the extra rava.
in a pan add some 2 tablespoons oil and fry the beetroot cutlets till they are crisp and golden.
place the fried beetroot cutlets on kitchen paper towels for extra oil to be absorbed.
serve beetroot tikki hot with any chutney or dip or sauce of your choice.
few tips:
- do check the salt in the mixture before coating and frying the tikkis.
- if the beetroot tikkis do not hold shape then add more corn starch or rice flour or one more slice of bread to the mashed beetroot mixture.
- you can also bake the beetroot tikkis in the oven instead of pan frying them.
how to make beetroot tikki or beetroot cutlet recipe:
1. rinse 2 medium sized beetroot (250 grams beetroot) and 3 medium or 2 large potatoes (275 grams potatoes). place them in a 2 litre pressure cooker. add enough water just about covering the potatoes. also add ½ teaspoon salt. pressure cook for 7 to 8 whistles on medium flame. open the lid when pressure settles down and drain all the water.
2. once both the beetroots and potatoes become warm or cool down, then peel and grate them in a bowl. let the grated potatoes and beetroot cool down completely.
3. then add 1 teaspoon ground or minced ginger (adrak) and 1 green chili (finely chopped).
4. add the following spice powders – ¼ teaspoon turmeric powder, ½ teaspoon kashmiri red chili powder (or cayenne pepper), 1 teaspoon fennel powder, ½ teaspoon garam masala powder, 1 teaspoon coriander powder, 1 teaspoon chaat masala and 1 teaspoon dry mango powder (or 1 teaspoon lemon juice). also add 1 teaspoon salt or as per taste.
5. now add 2 tablespoons corn starch. instead of corn starch you can use rice flour or roasted gram flour (besan) or 2 to 3 slices of bread. for the bread dip in some water. then squeeze all the water and add. even bread crumbs can be added.
6. mix very well. check taste and add more salt if required.
7. now shape in to tikkis or cutlets or patties. if the mixture feels loose and moist, you can add more corn flour, rice flour or bread slice.
8. in a plate take ½ cup sooji (rava or cream of wheat). place the beetroot cutlet on the rava and dredge it evenly with the fine sooji granules. dust of extra rava in the plate itself.
9. this way dredge or coat each beetroot cutlet with the rava and keep aside.
10. heat 2 tbsp oil for frying in a pan or tawa. keep flame to medium-low or medium. place the beetroot tikkis and begin to pan fry them. fry beetroot tikkis in batches.
11. when one side looks crisp and golden turn over each beetroot cutlet and fry the second side.
12. turn again a couple of times for even frying. fry beetroot tikkis till crisp and golden.
13. place them on kitchen paper towels for extra oil to be absorbed.
14. serve beetroot cutlet hot with any chutney or dip of your choice like saunth chutney or coriander chutney or sweet green chutney.
Yogita says
My sister recently asked for this recipe and I had never heard of it!! Being a huge fan of your blog I came here right away and searched….I’m so happy to have found this recipe here. Yours are the only recipes i try without hesitation…knowing they will be delicious! Ive been making your recipes for the past two years…and now I’ve started sharing them with my friends and family. Your recipes are foolproof…I can’t thank you enough for sharing all your lovely recipes with everyone. Cant wait to try this one!
dassana amit says
Thanks Yogita for your kind words and the trust you have shown to my recipes in last two years. Glad to read your positive feedback. Thanks for spreading the word about the recipes.
Pooja says
Amit
How can we substitute bread. And baking temp plz.
dassana amit says
subhashini, you can add roasted besan or rice flour. corn starch or arrowroot flour can also be added. 2 to 3 tbsp of any of these flours should be fine. for baking preheat oven at 180 degrees celsius for about 10 minutes and then bake for 15 to 20 minutes or till the beetroot tikkis are done.
Anusha says
Made this today for dinner and I was absolutely thrilled with the outcome. It came out just like your pictures and tasted fantastic. Haven’t been this thrilled with a new recipe in a while. Thank you!
dassana amit says
thankyou anusha pleased to know this and you are always welcome 🙂
Fathima says
Yet again a super blaster recipe. I made it today and they are so tasty. Thanks a lot, Dassana. your website is my GO TO help when it comes to easy and yummy recipes.
dassana amit says
welcome fathima. glad to know this.
Vijaya Jain says
Good recipe.Nicely explained with pictures. Easy to understand.This recipe come out very rich and tasty by stuffing with mixed vegetables and paneer.
dassana amit says
thanks vijaya. glad to know this.
Taniya says
Very easy and nice recipe
dassana amit says
thanks taniya
sonal says
I tried these tonight for my husband who loves beets and they turned out fantastic. Your records are simple and great tasting. Thank you do much for sharing!!
dassana amit says
welcome sonal. glad to know this.
vishy says
Very Nice recipe !!!
dassana amit says
thanks vishy
Urmi says
Great recipe! Thanks!
dassana amit says
welcome urmi
Dhanya says
The tikkis came out well…..excellent recipe for snack/starter. Thanks a lot for such wonderful recipes. Your blog is a delight for vegetarians!!
dassana amit says
welcome dhanya and big thanks for this positive feedback.
Dhanya says
Hi Dasanna, I am planning to make these tikkis as starters for a party. Could you please guide me how to bake them as baking would be easier. Do they become brown like the pan fried ones?
dassana amit says
hi dhanya, just brush the tikkis with oil and place them on baking tray. you can bake or gril them in a preheated oven. i think 180 degrees celsius should be fine. bake them till they browned from the top.
lakshmi says
Hi,
Is that bread is necessary to make cutlet without that I can’t make it??
dassana amit says
lakshmi, it will be difficult to bind without bread. in that case, add some more mashed potatoes to bind the tikkis.
Bhavishya says
For some reason, my patty mix has gotten really soggy. I have tried all your suggestions, added more bread slices, added gram flour, but still my mix is impossible to form into patties. 🙁
dassana says
🙁 i guess to much moisture content in the beetroots. however, still you should be able to form the patties by adding gram flour or bread slices. something has surely gone awry while preparing the patties. eg the potatoes and beetroots have to be drained very well before grating and mashing them.
Bhavishya says
I tried it again today, and this time I didn’t boil beet root. I just boiled potato. I still had to add two bread slices and some corn flour, but it held together as patties pretty well. 🙂
Bhavishya says
But still, the patties in your pictures look really dry. Mine were not so dry and it was an effort to form the patties since the mixture would get stuck to my palms.
dassana says
thats good. wonder how come the cooked beetroot has more moisture than raw beetroot!!! but good to know that atleast the tikkis did not break.
Pragya says
Hi,
I tried this recipe as a starter for guests this weekend,
and it turned out really nice.
Though the paste was a bit difficult to shape in tikkis, any idea how to make the batter more firm.
thanks for sharing this recipe.
dassana says
the beetroots does have a lot of moisture and this makes it difficult to shape the tikkis. more bread slices can be added which help in easily making the tikkis. another option is to add some roasted besan/gram flour.
Ashwini says
Dassana,can you post some tofu recipes?
dassana says
dear ashwini, i love tofu, but we get horrible tofu here. so i don’t buy it..
if i somehow get a good tofu here, then i will surely add some tofu recipes.
there are a few recipes i made from tofu in my bangalore days. you can make these from regular tofu too. here are the links:
1: scrambled tofu
2: thai veg stir fry with tofu
Ashwini says
Thank you Dassana
Ashwini says
I meant tofu in Indian recipes.
dassana says
good you mentioned indian tofu recipes. i was thinking about chinese, japanese, thai and what not in my head 🙂
you can try making this kadai paneer or paneer manchurian or even paneer bhurji instead of tofu.
Ashwini says
Hi dassana,
tried these tikkis…they were not holding form despite adding 4 slices of bread!!but tasted delicious!!!what could have gone wrong?
dassana says
dear ashwini, i think must be the water content in the beetroot. when i make these, i never have any issues in shaping them. they don’t even break.
also sometimes even bread absorbs a lot of moisture and the whole mixture becomes soggy. i can suggest you a tip. next time when you make these, you can add some besan/gram flour or corn flour to the tikki mixture. the mixture will be dry and can be shaped easily. even while frying they won’t break. recently i made veg patties and the mixture was breaking while frying. i added some besan to it and it really binded the mixture well. the patties did not break thereafter and also tasted good.
Ashwini says
Thanks for the tip Dassana.What do you think of adding breadcrumbs instead of bread soaked in water and squeezed for this recipe?Will try it out again as suggested by you.
dassana says
dear ashwini, i would not suggest breadcrumbs for this recipe. i have a feeling the tikkis would not hold shape if breadcrumbs are added.
Ashwini says
Okay..thank you.
dassana says
welcome 🙂
Avinash says
It is a gud receipe and will try it. I have developed Cooking as hobby and will be trying always. Pl keep me updated in to my E-mail Id
dassana says
thanks avinash. to get the email updates in your email you can sign up by clicking on this link: https://feedburner.google.com/fb/a/mailverify?uri=VegRecipesOfIndia&loc=en_US
Your Cookery book says
You have done brilliant work with beetroot. It is hard to find yummy recipe using beetroot but this beetroot tikki recipe is beating all other beetroot recipe. Thanks for sharing your beetroot tikki recipe.
dassana says
welcome dear 🙂
Kankana says
Beetroot tikki always reminds me of Kolkata. I had shared a version of that in my blog too and next, I would try out yours!
dassana says
will check your version too kankana.
Asmita says
Hi Dassana,
These tikkis look amazing! Healthy and so colorful! Love the photographs!
renu says
even i have been thinking of making some beetroot tikkis for sometime… but then i made the thoran… the tikkies look sooo beautiful…and very delicious looking too..
and for other s here.. pls check out that foodbloggingtips website.. its too good… i have shared on g+..
love that site too..:)
dassana says
thanks renu…. hope others take attention 🙂
Maria says
Nice clicks I am hungry again …. 🙂
Priya says
Hi Dassana 🙂 Thanks for stopping by my blog – Beets are a big veggie in my home, not just because it is healthy but also because it is so versatile as in it lends itself to many different cuisines and dishes – enough about that – I make these in a south indian appam dish which is a dipped pan which allow you to crisp without oil – using semolina in place of bread crumbs is a good idea – I have tried with quinoa flakes in the past and those turn out well too – cheers Priya
dassana says
welcome priya. thanks for the suggestions with beets.
radha says
I never knew beetroot tikis were a street snack. These look so good. I like beetroot too and will try it some time
Nami | Just One Cookbook says
I love beet root but never had it anything rather than typical Bert root salad. I know it’s about to change and try making something new. What a gorgeous photography! I would love these!
beena says
hey, nice to see these tikkis… i often make these tikkis at home particularly because of its nutritional value, its taste as well as the color it lends to the tikkis… Your lovely post has acted as a reminder that i must soon make it for my baby 🙂
Eha says
Have always loved beetroot but have never ever even thought of using them in patties! Love the look of them and the ingredients, so the recipe is already bookmarked!
dassana says
do try these eha. they are very good.
Kanan says
wow Dassana. tikkis looks very delicious. those semolina coating looks very cute and tempting. such a healthy treat.
Priya Sreeram says
can imagine the blend of flavours in it-looks yum !
suhani says
ok Dassana..u r too sweet u give response to my every query..
dassana says
thanks again suhani…
suhani says
the tikkis look very nice..perfectly made..although i dont like beetroot but i will try them( for my hubby) as 2 of my fav food bloggers recommend so..
dassana says
thanks suhani for this award from you 🙂 am sure maria will also feel good. do make the tikkis. they are healthy than the regular potato tikki and you won’t even feel the taste of beetroot in the tikki as it blends so well with the spices and masala.
Anamika @ madcookingfusions says
Hey Dassana firstly thank you for the mention in your post :)!!!!
The beetroot tikkis looks great and they have a lovely colour :), vegetable chops or beet chops are very common roadside savory snacks of Kolkata. They can be made with fish, meat, or simply vegetables with main ingredient being beetroot in it. I made the veg beet chops very first time for my son’s school snack party and ever since then it’s a regular snack option at my place. I add along with beetroot and potatoes other veggies like peas & carrot too, just another way to ensure my kids eat some more veggies….a typical mom :)!
dassana says
welcome anamika.
oh… they are called as chops… i did not know that. in goa cuisine there are chops but of a different kind. next time i will try making these with carrots and peas. truly easy to make as well as nutritious. in fact good for kids too.
shubha says
Hi,Dassana.I am definitely going to try this one.I always wait for new recipe sfrom you.
dassana says
thanks shubha. do try the tikkis.