There is something about Indian snacks that just makes them so irresistible. Today, I am sharing a wonderful Beetroot Cutlets recipe to show you how irresistible beets can be.
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This beetroot cutlet a.k.a 'beetroot tikki' recipe is perfect as a tea time snack or for parties and potluck dinners as a finger food option.
It's so good that it's sure to please a crowd!
If there is ever an easy and great way to feed Beetroot to kids, this is it!
Make it spicy or make them plain, but this crispy snack will get them intrigued and hooked.
Honestly, I prepared these beets with the intention of bringing some bright colors to the Cutlets, but the response from my kids was a welcome surprise.
Beetroot Cutlets or Tikki is not only a great and delicious snack but is also packed with nutrients because beets are naturally high in fiber, vitamins, and minerals.
There is no deep-frying involved at any stage in this recipe. If you find this recipe interesting, I have more similar ones that I had shared in the past like broccoli cutlets, air fryer onion pakoda, and veg puff recipes.
Be sure to check them out too!
Main Ingredients note
Beetroot: I have used freshly grated beetroot for this recipe. That's one version while using cooked and grated beets is another. Both options are equally good. Look for rounded beets, if possible with the stalk and leaves. This ensures that the beets are fresh.
Spices: I have used a combination of cumin powder, red chili powder, amchur powder, chaat masala, and coriander leaves or coriander powder to flavor the cutlets. You can adjust the spices to your liking. Each of the spices brings a new dimension of taste and aroma. So be sure not to skip them altogether. If the beets are too sweet, you can add a little bit of dry mango powder to even it out.
Boiled potatoes: Boiled potatoes act as a binding agent. Sweet potatoes are also good for this reason. The binding agent helps bring the cutlet together and maintain its shape and form throughout the cooking process.
Breadcrumbs: I have used store-bought breadcrumbs, but you could also easily make them at home if you prefer a 100% home-cooked snack. Just pulse some lightly toasted bread in a food processor until it crumbs to an even mix.
For a gluten-free version, use gluten-free breadcrumbs or ground nuts like almond meals.
Ginger: Ginger and beets are a great combination. I have used fresh ginger to complement the spices to flavor the cutlets.
Corn starch: I have used cornstarch to coat the cutlets before frying. This helps to get a crispy coating. You can also use all-purpose flour or rice flour.
Oil: I have used corn oil for frying, but you can use any cooking oil of your choice.
How to make this
Grate the beetroot: In a large bowl, grate the fresh beets. Cooked or raw beets are both equally good options. Remove the excess water from beets and set them aside in a big bowl.
Add mashed or grated potatoes, grated ginger, and all the spices noted in the ingredient list.
Add salt and mix thoroughly to form a dough. You need very little water for the dough because the beets and potatoes bring in a lot of moisture. If the dough is a little watery, add some breadcrumbs.
On the side, prepare cornstarch batter by adding ¼ cup water to cornstarch and placing it aside.
To prepare Cutlets or patties, make a 2 inch round ball of dough and flatten it by hand.
Dip them in Cornstarch batter and cover with bread crumbs or crushed nuts. If this is your first time preparing any cutlet, check out my video for this!
Roast the Cutlets in a pan with little oil on medium flame, until they turn golden brown on both sides. Just a couple of minutes of shallow frying is all they need for the perfect golden hue to appear.
Beetroot patties or cutlets are ready!
Serve them hot and fresh with tomato ketchup, mint chutney, or any dip of your choice on the side. Cutlets are also a good substitute for a meat burger by just serving them between burger buns!
Air fryer method
You can also air fry the beetroot cutlets at 380F for 12 minutes, flipping once in between. A little bit of oil spray on top before air frying will ensure crispy cutlets.
With the air fryer, you can skip the dipping and breading process and just air fry them.
Recipe FAQ's
Yes, you can bake them in a preheated oven at 400F for 20 minutes. But, they will not be as crispy as the fried ones.
Use gluten-free breadcrumbs or nut flour substitutes like the almond meal to coat the cutlets.
Yes, you can make the cutlets ahead of time and store them in the refrigerator for a day or two. Reheat them in a pan before serving.
Expert tips
- As you boil the beetroot, there is one key step you should not miss. That is to get all the excess water out of them before you mix in the spices.
- If it gets too watery, you will need more spices to perk up the taste and also more breadcrumbs to absorb the excess water.
- The Cutlets can also be baked in an air fryer at 380F for 12 minutes. They will not be as crisp as the fried ones but will make a good healthy option.
- Beetroot cutlets are best served fresh and hot with a tangy dip of your choice.
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📖 Recipe
Beetroot Cutlets
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 2 medium size beetroot - or 3 cups grated
- 3 small red potatoes - or 1 cup mashed
- 1 teaspoon ginger grated
- ½ teaspoon red chili powder
- ¼ teaspoon amchur Powder - mango powder
- ½ teaspoon chat masala powder
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- Salt to taste
- 4 tablespoon oil
- ½ cup bread crumbs
- 3 tablespoon cornstarch
Instructions
- Grate the beetroot: In a large bowl, grate the fresh beets. Cooked or raw beets are both equally good options. Remove the excess water from beets and set them aside in a big bowl.2 medium size beetroot
- Add mashed or grated potatoes, grated ginger, and all the spices noted in the ingredient list.3 small red potatoes, 1 teaspoon ginger grated, ½ teaspoon red chili powder, ¼ teaspoon amchur Powder, ½ teaspoon chat masala powder, ½ teaspoon cumin powder, ½ teaspoon coriander powder, Salt to taste
- Add salt and mix thoroughly to form a dough. You need very little water for the dough because the beets and potatoes bring in a lot of moisture. If the dough is a little watery, add some breadcrumbs.
- On the side, prepare cornstarch batter by adding ¼ cup water to cornstarch and placing it aside.3 tablespoon cornstarch
- To prepare Cutlets or patties, make a 2 inch round ball of dough and flatten it by hand.
- Dip them in Cornstarch batter and cover with bread crumbs or crushed nuts. If this is your first time preparing any cutlet, check out my video for this!½ cup bread crumbs
- Roast the Cutlets in a pan with little oil on medium flame, until they turn golden brown on both sides. Just a couple of minutes of shallow frying is all they need for the perfect golden hue to appear.4 tablespoon oil
- Beetroot patties or cutlets are ready!
- Serve them hot and fresh with tomato ketchup, mint chutney, or any dip of your choice on the side. Cutlets are also a good substitute for a meat burger by just serving them between burger buns!
Air fryer method
- You can also air fry the beetroot cutlets at 380F for 12 minutes, flipping once in between. A little bit of oil spray on top before air frying will ensure crispy cutlets.
- With the air fryer, you can skip the dipping and breading process and just air fry them.
Video
Notes
- As you boil the beetroot, there is one key step you should not miss. That is to get all the excess water out of them before you mix in the spices.
- If it gets too watery, you will need more spices to perk up the taste and also more breadcrumbs to absorb the excess water.
- The Cutlets can also be baked in an air fryer at 380F for 12 minutes. They will not be as crisp as the fried ones but will make a good healthy option.
- Beetroot cutlets are best served fresh and hot with a tangy dip of your choice.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
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