Beetroot Cutlet | Beetroot Tikki | Beet Patties

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Beetroot cutlet recipe with step by step pics. Crispy and delicious beetroot patties made with beets, potatoes, semolina and spices. A vegan beetroot tikki recipe.

beetroot cutlet served on a white plate with a coriander sprig kept on the side.

These cutlets can be had plain or you can pair them 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 Beetroot Recipes like beetroot paratha, beetroot halwa, beetroot poori etc.

This beetroot cutlet recipe is adapted from “Flavors of Mumbai” blog here. 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.

These beetroot tikki pair well With burgers or Indian pav. Also they will make a good combo with the Punjabi chana masala. Even can go well with some mint chutney and sweet chutney along with some yogurt.

Step-by-Step Guide

How to make Beetroot Cutlet


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 heat. Open the lid when the pressure settles down and drain all the water.

beetroot and potatoes in a pressure cooker

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.

boiled beetroot and potatoes

3. Then add 1 teaspoon ground or minced ginger and 1 green chili (finely chopped).

adding ginger to cutlet mixture

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.

adding spices to cutlet mixture

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.

making cutlet mixture

6. Mix very well. Check the taste and add more salt if required.

mixing the beetroot cutlet mixture

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.

shaping beetroot tikki

Make Beetroot Cutlet

8. In a plate take ½ cup rava (sooji or cream of wheat). Place the beetroot cutlet on the rava and dredge it evenly with the fine rava granules. Dust of extra rava in the plate itself.

coating beetroot cutlet with rava

9. This way dredge or coat each beetroot cutlet with the rava and keep aside.

coating beetroot cutlet with rava

10. Heat 2 tablespoons of oil for frying in a pan or tawa. Keep the heat to medium-low or medium. Place the beetroot tikki and begin to pan-fry them. Fry them in batches depending on the size of skillet, pan or tawa.

frying beetroot cutlet

11. When one side looks crisp and golden turn over each beetroot cutlet gently with a spatula and fry the second side.

frying other side of beetroot cutlet

12. Turn again a couple of times for even frying. Fry them till crisp and golden, but ensure not to burn them.

frying beetroot cutlet

13. Place them on kitchen paper towels for extra oil to be absorbed.

fried beetroot cutlet on kitchen paper towels

14. Serve beetroot cutlet hot with any chutney or dip of your choice like tamarind chutney or coriander chutney or sweet green chutney.

You can even make burgers or sliders or wraps with the beetroot patties topped with your preferred sauces and veggies.

Sometimes I make sandwiches with these patties and serve them as an evening snack.

beetroot cutlet, beetroot tikki

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beetroot cutlet recipe, beetroot tikki recipe, beetroot patties recipe

Beetroot Cutlet | Beetroot Tikki | Beet Patties

Crispy and delicious beetroot patties or cutlet made with beets, potatoes, semolina and spices. Makes for a tasty evening snack.
5 from 23 votes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Cuisine North Indian
Course Breakfast, Snacks
Servings 10 beetroot cutlets


  • 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 red chili 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



  • 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 cutlet 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 cutlets till they are crisp and golden.
  • Place the fried 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. 


  • Do check the salt in the mixture before coating and frying the tikkis or cutlets.
  • If the beetroot tikki 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 tikki in the oven instead of pan frying them. 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.

Nutrition Info (Approximate Values)

Nutrition Facts
Beetroot Cutlet | Beetroot Tikki | Beet Patties
Amount Per Serving (4 g)
Calories 94 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Trans Fat 1g
Cholesterol 1mg0%
Sodium 280mg12%
Potassium 210mg6%
Carbohydrates 15g5%
Fiber 2g8%
Sugar 2g2%
Protein 2g4%
Vitamin A 38IU1%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 5mg6%
Vitamin E 1mg7%
Vitamin K 1µg1%
Calcium 16mg2%
Vitamin B9 (Folate) 47µg12%
Iron 5mg28%
Magnesium 17mg4%
Phosphorus 32mg3%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

This Beetroot Cutlet Recipe from the archives first published in July 2012 has been republished and updated on November 2022.

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Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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  1. Hi , I have tried this recipe many times and it’s a hit…but this time I m making for a huge gathering can I make the tikkis one day prior and refrigerate them?

    1. Thanks. Yes, the tikkis can be refrigerated for a day and later pan fried.

  2. This recipe is simply superb.the mix of various spices and masalas really adds to the flavor.they turned out so crispy and delicious.also i could form the patties with ease( which I thought could be difficult).5 stars

    1. thanks winnie. definitely, the addition of spices makes the taste too good. usually shaping the cutlet is easy, but if the beetroot has a lot of water content, then some more binding ingredient will need to be added. i am glad that you could form the patties easily and liked the recipe. thanks for the rating too.

    2. Wonderful recipe… The spices balance the sweetness of beetroot. My family relished the yummy cutlets. Thank you very much! Best wishes…5 stars

    1. 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.

  3. 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.5 stars

  4. 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!

    1. 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.

    1. 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.

  5. 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!5 stars

  6. 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.5 stars

  7. Good recipe.Nicely explained with pictures. Easy to understand.This recipe come out very rich and tasty by stuffing with mixed vegetables and paneer.5 stars

  8. 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!!5 stars

  9. The tikkis came out well…..excellent recipe for snack/starter. Thanks a lot for such wonderful recipes. Your blog is a delight for vegetarians!!5 stars

      1. 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?

        1. 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.

  10. Hi,
    Is that bread is necessary to make cutlet without that I can’t make it??

    1. lakshmi, it will be difficult to bind without bread. in that case, add some more mashed potatoes to bind the tikkis.

  11. 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. 🙁

    1. 🙁 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.

      1. 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. 🙂

        1. 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.

        2. 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.

  12. 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.

    1. 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.

  13. Hi dassana,
    tried these tikkis…they were not holding form despite adding 4 slices of bread!!but tasted delicious!!!what could have gone wrong?

    1. 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.

      1. 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.

        1. dear ashwini, i would not suggest breadcrumbs for this recipe. i have a feeling the tikkis would not hold shape if breadcrumbs are added.

  14. 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

  15. 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!

  16. Hi Dassana,
    These tikkis look amazing! Healthy and so colorful! Love the photographs!

  17. 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..:)

  18. 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

  19. I never knew beetroot tikis were a street snack. These look so good. I like beetroot too and will try it some time

  20. 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!

  21. 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 🙂

  22. 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!

  23. wow Dassana. tikkis looks very delicious. those semolina coating looks very cute and tempting. such a healthy treat.

  24. 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..

    1. 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.

  25. 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 :)!

    1. 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.