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 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 – vegetable chop 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:
beetroot cutlet
INGREDIENTS FOR beetroot cutlet
- 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
HOW TO MAKE beetroot cutlet
preparation for beetroot cutlet recipe
- 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.
making beetroot cutlet
- 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 cutlet hot with any chutney or dip or sauce of your choice.
RECIPE 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 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 the 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 the taste and add more salt if required.
7. now shape into tikkis or cutlets or patties. if the mixture feels loose and moist, you can add more corn flour, rice flour or bread slice.
making beetroot cutlet
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 tikki till crisp and golden.
13. place the beetroot cutlet 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.
hello ma’am, how to bake these beetroot cutlets in oven?
hi surbhi, shape them and place on a greased (oiled) baking tray. brush some oil on the top and sides of the cutlet. bake in a preheated oven at 180 degrees celsius till the tops looks crisp and crusty. baking time will be roughly 15 to 25 minutes depending on type, make and size of the oven. preheat oven at the same temperature for 10 minutes. hope this helps.
Hi I tried your recipe loved it. It was simple and the cutlets turned out great. Even my daughter loved them. Thanks I regularly look up your recipes since I am a vegetarian as well.
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!
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.
Amit
How can we substitute bread. And baking temp plz.
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.
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!
thankyou anusha pleased to know this and you are always welcome 🙂
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.
welcome fathima. glad to know this.
Good recipe.Nicely explained with pictures. Easy to understand.This recipe come out very rich and tasty by stuffing with mixed vegetables and paneer.
thanks vijaya. glad to know this.
Very easy and nice recipe
thanks taniya
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!!
welcome sonal. glad to know this.
Very Nice recipe !!!
thanks vishy
Great recipe! Thanks!
welcome urmi
The tikkis came out well…..excellent recipe for snack/starter. Thanks a lot for such wonderful recipes. Your blog is a delight for vegetarians!!
welcome dhanya and big thanks for this positive feedback.
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?
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.
Hi,
Is that bread is necessary to make cutlet without that I can’t make it??
lakshmi, it will be difficult to bind without bread. in that case, add some more mashed potatoes to bind the tikkis.
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. 🙁
🙁 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.
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. 🙂
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.
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.