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A piece of beets cutlet with sauce
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5 from 2 votes

Beetroot Cutlet

If there is ever an easy way to feed Beets to kids, this is it! Make it spicy or make them plain, but this crispy snack will get them intrigued and hooked. 
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Appetizer
Cuisine: Indian
Diet: Vegan
Allergen: Dairy free
Difficulty: Easy
Servings: 22 Cutlets
Calories: 68kcal


  • 2 medium size beetroot
  • 3 red potatoes
  • 1 small onion
  • 2 tablespoon cilantro
  • 1 teaspoon ginger
  • 1 teaspoon red chili powder
  • ½ 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 or semolina
  • 3 tablespoon cornstarch


  • Boil the potatoes and beets in a pot. (cook until its soft)
  • Mash the potatoes and grate the beetroot.
  • Remove the excess water from beets and place them in a big bowl.
  • Add mashed potatoes, chopped onions, cilantro, grated ginger, and all the spices.
  • Add salt and mix thoroughly to form a dough. If the dough is little watery, add some breadcrumbs.
  • On the side, prepare cornstarch batter by adding ¼ cup water to cornstarch and place it aside.
  • To prepare Cutlets or patties, make a 2 inch round ball of dough and flatten by hand.
  • Dip them in Cornstarch batter and cover with bread crumbs or semolina. Check out my video for this!
  • Roast the Cutlets in a pan with little olive oil, until they turn golden brown on both sides.
  • Beets Cutlets are ready! Serve hot and fresh with tomato ketchup or green chutney on the side.



Calories: 68kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 135mg | Fiber: 1g | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 2.5mg | Calcium: 3mg | Iron: 0.3mg