Crisp outside and soft inside, beetroot cutlet is best snack to enjoy over a hot cup of tea or coffee. Beetroot and Potato are the main ingredients in making this cutlet. The good thing about this cutlet is, you can shallow fry or air-fry or bake. Yummy isn’t it??
About This Recipe
Every bakery has its own signature recipe. Be it Iyengar Bakery’s vegetable sandwich in Karnataka or medu bonda in Andhra bakeries and dilkush in Kerala bakeries. Similarly, beetroot cutlet is one of the famous bakery snack I came across in Tamil Nadu.
First let me tell you a secret. I am not a fan of beetroot. The color though vibrant and beautiful, it scares me. Tasting local food and knowing more about it, is always my favorite thing to do. I got introduced to this beetroot cutlet through a friend.
During Ramadan, I was hosting an iftar potluck and a friend brought these cutlets. They look so crisp and appetizing. When I tasted the cutlet, it was so soft and melt in mouth. When I asked for the recipe, she said, she brought it from the bakery nearby.
From then on, I use to buy these cutlets from the bakery, as I was the only one who like to eat them. During lockdown period, when we were home bound and eating out was restricted, I was craving for this cutlet. So, I thought of giving this a try!
When I made these beetroot cutlets at home, everyone liked them and soon these have become regular tea time snack at my house.
After lots of trying and testing, here is a very simple and easy beetroot cutlet recipe. The ingredients are pantry friendly and do read the post till last for the tips and variations.
The origin of the word ‘Cutlet’ is from French. Tiiki, patty, croquette, pattie, chop, etc. are other names of cutlet. Cutlet is generally, thick and round in shape, usually the size of center of our palm. Depending on the place, this beetroot cutlet is also called as beetroot tiiki or beetroot patty or beetroot chop.
Apart from this, they are few variations in the ingredients and in the shape depending on the place. In Bengal, people call this cutlet as beetroot chop and is often served with puffed rice.
Beets, potatoes, green chillies, onions, crushed peanuts (or cashew nuts), garam masala, pepper powder and salt are the main ingredients of beet cutlet.
Mix all the ingredients, shape them into thick and round patties and shallow fry them until they turn crispy on both sides. Beet cutlet is ready! Serve hot with ketchup or sauce.
Beetroot Cutlet Ingredients
Beetroot | Chukandar – Is a versatile root vegetable. In India, we use beets in making salad, curry, dips (hummus), stir-fry (poriyal), soup, etc. Beets have earthy flavour and aroma. These are nutritious and packed with essential vitamins, minerals, and plant compounds which have medicinal properties.
Beets are particularly rich in folate, a vitamin that plays an important role in growth, development and heart health. Due to presence of nitrates, beets help in lowering the blood pressure levels. Nutritional benefits of beets are many. Do not forget to add this superfood to your diet.
Potato | Aloo – Helps in binding the cutlet and also provides nutrition, taste. and texture. I boil the potato, grate it and then add it to the cutlet mixture. You can even mash the potato and add. By grating the potato, you get nice crunch in the cutlet.
Onion – Adding onion is purely optional. Onion will provide taste and texture.
Garam Masala – Adds flavour, aroma and taste.
Green Chilli – Adds heat and spice.
Chaat Masala – Adding chat masala is optional. Chaat masala adds flavour, taste and aroma.
Semolina | Rava | Sooji – Use fine sooji. We coat cutlet with sooji. This will help in giving the cutlet a crispy outer covering.
Corn flour – We prepare a thin slurry by combining corn flour and water. In this we dip our cutlets and then roll them in sooji before frying. Corn flour slurry helps in keeping the shape of the cutlet intact upon frying.
Nuts – Adding nuts is purely optional. But peanuts or cashew nuts add nice crunch to the soft cutlet.
Other Ingredients – Pepper powder, turmeric powder, roasted coriander powder, roasted cumin powder, salt and oil.
Tips & Variations
They are two ways in which we can prepare beetroot for making cutlet,
–> one is by grating the beetroot, squeezing the excess water and then sautéing it with onions and green chillies. By sautéing, we can easily reduce moisture in cutlet and can also freeze the cutlets for a week in freezer.
–> Alternatively, we can peel the beetroot and boil it along with the potatoes. In this method, even potatoes will get colored and look pin upon boiling.
After boiling the beets, we can either mash them using masher or we can grate them along with potatoes.
Both ways, there will be no change in the taste of the cutlet.
Coming to sooji or bread crumbs. I prefer using sooji, as it gives crunch and look appetizing upon frying.
Alternatively, you can use bread crumbs. If using bread crumbs add a pinch of pepper powder and mix well. Otherwise, the cutlet may turn slightly sweet upon frying.
Why Should I Try This Beetroot Cutlet Recipe?
- Pantry Friendly Ingredients
- Healthy TeaTtime Snack, Indian
- easy make-ahead snacks for party
- Best for Iftar during Ramadan
- 2 medium size Beetroots
- 3 medium size Potatoes
- 1 Onion, finely chopped
- 2 tbsp. chopped Green chilies
- ½ tbsp. roasted Coriander powder
- ½ tbsp. roasted Cumin powder
- ¾ tbsp. Garam Masala powder
- ½ tbsp. Chaat powder, optional
- ¾ tbsp. Pepper powder
- 1 tbsp. coarsely ground roasted peanuts or cashew nuts, optional
- 2 tbsp. Corn flour
- 5 tbsp. Water
- Salt, as per taste
How To Make Beetroot Cutlet | Beetroot Tikki
Step 1: Roasting The Nuts
If roasted nuts are not handy, then in a pan add peanut or cashew nuts and slow roast them until they turn light brown and crisp.
Remove and crush them coarsely. I use motar and pestle for crushing the nuts.
Step 2: Prepare the Vegetables
Peel the potatoes and cut them into half. Add this to pressure cooker and add water. Pressure cook on high for 2 whistles.
Wait till pressure settles. Remove the lid and drain the water. Leave the potatoes to reach room temperature.
In the meantime, when potatoes are getting boiled, peel the beetroots and grate them using grater. Use big holes side (the one which we use for grating carrots for halwa).
Squeeze the water from grated beetroot. Collect this water in a bowl and use it while mixing dough for chapati, poori, idli or for coloring soup, cake, etc.
Step 3: Preparing The Mixture
In a pan add 1 tbsp. of oil and fry onions and green chillies till onions turn translucent. To this add grated beetroot.
On a medium flame by stirring continuously cook for 4-5 minutes or till all the moisture is evaporated.
Now remove the mixture in a bowl and to this add grated or mashed potatoes.
Step 4: Adding Spices
To this now add roasted cumin powder, coriander powder, pepper powder, chaat masala, garam masala and salt.
Mix well. To this add coarsely ground nuts. Combine well.
Step 5: Shaping The Cutlet
Divide the mixture into equal size balls.
Gently grease your palm with oil and take a ball of mixture and gently press it with fingers.
Shape the cutlet into round disc of size ½ inch. Smooth the sides with your finger or roll it over the plate to soften the sides.
Shape all the cutlets and set aside.
Step 6: Making Corn Flour Slurry
In a small but wide mouth bowl, combine corn flour and water. Make a thin slurry. Add pinch of salt and pinch of pepper powder to this. Mix well.
Step 7: Spread Sooji or Bread Crumbs
Spread fine semolina (sooji) on a plate. If using bread crumbs, then evenly spread them on a plate.
Step 8: Shallow Frying
Carefully dip the shaped cutlet in corn flour slurry and using other hand roll the cutlet in sooji or bread crumbs.
Using your fingers, tap the cutlet in sooji and press gently, Make sure, sooji evenly sticks to the outer side of the cutlet.
Carefully dust off the excess and set aside. Repeat and complete rest of the cutlets.
Add oil to a flat pan and when it heats up, reduce the flame and gently place the cutlet.
Shallow fry on medium flame by turning the cutlet on both the sides. Fry till cutlets turn crisp on both the sides.
Upon frying, carefully remove the cutlets on a kitchen plate lined with tissue or paper towel.
Repeat and complete the rest of the cutlets.
Step 9: Serving
Serve the cutlet warm with tomato ketchup or sauce or hari chutney (green chutney).
How To Bake Beetroot Cutlet
Pre-heat the oven at 180°C. Line the baking tray with parchment or brush the baking tray with oil.
Place the prepared cutlets on the baking tray with little gap in between. Brush them with oil.
Bake them in oven for 30-35 minutes or till they turn crisp on outside. Turn the cutlets once in 12 minutes and lightly brush with oil.
The baking time totally depends on the oven. So, do keep an eye on the cutlets.
Remove and serve warm.
Amount Per Serving: Calories: 72Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 65mgCarbohydrates: 13gFiber: 2gSugar: 2gProtein: 2g
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.