Beetroot Cutlet Recipe | Beetroot Tikki | Beetroot Kabab with detailed photo and video recipe. A mix of vegetable cutlet recipe with grated beet or beetroot as main ingredients. The patties or tikki made from beetroot have a dark red or pinkish colour and texture, which are inherited from the beetroot. It can be an ideal evening snack or party starter recipe with tomato ketchup or green chutney as a side dish.
There are several ways to prepare the cutlet, and one common way in my native is to make it with rava (semolina). My native is famous for its restaurants, and one of the most popular is Diana Restaurant. Each restaurant is famous for its unique dish served, and Diana is famous for its beetroot cutlet. The uniqueness of this recipe is the way it is prepared, which yields a crisp outer layer. Once the beetroot tikki is shaped, it is dipped in and coated with roasted rava before deep-frying. Whereas breadcrumbs are most commonly used for golden-brown, crisp patties. And in this recipe, I have even used breadcrumbs for a golden-brown texture.
In addition, I would like to add a few tips and recommendations for a perfect beetroot cutlet recipe. Firstly, and more importantly, do not forget to squeeze the grated beetroot before adding to the cutlet mixture. Alternatively, you can sprinkle some salt to help it release excess water. Secondly, while preparing the cutlet dough, if you notice excess moisture, add breadcrumbs or cornstarch to reduce it. You may add other vegetables like potatoes, carrots and beans, which would help to absorb moisture. Lastly, I have pan-fried it to reduce oil consumption. Alternatively, it can be deep-fried over medium heat. Deep frying or even air frying is an option. Air frying is healthy, but deep frying is tastier and crispier.
In conclusion, I request that you check my other Snacks Recipes Collection along with this beetroot cutlet recipe post. It includes corn cutlet, bread cutlet, vegetable cutlet, poha cutlet, paneer cutlet, noodles cutlet, sabudana cutlet and soya chunks cutlet. Also visit my other recipe collections like,
About Beetroot Cutlet
The snack known as Beetroot Cutlet presents a vibrant and versatile option that delivers both flavour and nutritional value in each mouthful. The natural colour of beetroot comes from organic compounds that produce bright shades without synthetic substances. The product contains dietary fibre, folate, iron, and antioxidants, which promote complete wellness. The recipe uses beetroot as its main ingredient to prepare a tasty cutlet which requires only basic kitchen ingredients. The product offers a soft centre and a crispy exterior throughout. This recipe creates a delicious snack that satisfies the entire family by using a single common vegetable. Street vendors established this cutlet’s popularity through its strong taste and visually appealing presentation. The current dining scene features numerous cafés, restaurants, and upscale establishments that serve beetroot cutlets as a starter.
The main element of this beetroot cutlet recipe is the beetroot, which remains throughout the cooking process. The dish serves as an ideal evening snack and an appetiser for social gatherings. The ingredient functions as a burger patty component in all home-prepared burger recipes. The ingredient is an ideal stuffing for wraps, rolls, and sandwiches. The cooking method allows for flexible execution, which accommodates all types of kitchen environments. The cutlets achieve excellent results when cooked by shallow frying, deep frying, air frying, or baking. The recipe pairs well with fresh chutney, tomato ketchup, and both spicy dips and creamy sauces. The dish attracts children and adults because of its crunchy texture and eye-catching bright colour.
Fun Fact:
Beetroot naturally gives these cutlets their bright red colour, making them look attractive without using any food colouring. Many people enjoy beetroot cutlets even before they realise the beautiful colour comes entirely from fresh beetroot.
Chef Tips for Beetroot Cutlet
Classical Multipurpose Beetroot Cutlet is colourful, wholesome and packed with flavour. It makes a perfect snack, burger patty, sandwich filling or wrap stuffing.
- Cooking: Cook the grated beetroot until all the moisture evaporates. This gives the cutlets a firm texture and prevents them from breaking.
- Mash Vegetables: Mash the boiled potatoes until smooth before mixing. This helps bind the mixture evenly and makes shaping easier.
- Cool Completely: Rest the prepared mixture for a few minutes before shaping. This helps the flavours blend well and keeps the cutlets from falling apart.
- Coating: Dip each cutlet in the slurry, then coat it well with breadcrumbs. This creates a crisp, golden, restaurant-style crust after cooking.
- Shaping: Fry, air-fry, or bake the cutlets until golden brown. This develops a crisp exterior while keeping the inside soft and flavourful.
FAQs
- Can I make Beetroot Cutlets in advance?
You can prepare and shape the cutlets in advance for convenience. Store them in the refrigerator and cook them just before serving for the best texture. - Can I cook Beetroot Cutlets without deep-frying?
Beetroot Cutlets cook beautifully using several cooking methods. You can shallow-fry, air-fry, or bake them until crisp and golden. - How do I keep Beetroot Cutlets from breaking while cooking?
Cook the beetroot until all the moisture evaporates before preparing the mixture. Coat each cutlet evenly with breadcrumbs to help it hold its shape. - What can I serve with Beetroot Cutlets?
Beetroot Cutlets pair well with a variety of accompaniments. Serve them with green chutney, tomato ketchup, spicy dips or mint yoghurt sauce. - Can I use Beetroot Cutlets in burgers and sandwiches?
These cutlets work perfectly as a multipurpose filling for many recipes. Use them as burger patties or add them to sandwiches, wraps and rolls.
Video Recipe
Recipe Card for Beetroot Cutlet
Beetroot Cutlet Recipe | Beetroot Tikki - Healthy Kabab
Ingredients
- 2 cup beetroot, grated
- ¼ onion, finely chopped
- ¼ tsp turmeric / haldi
- 1 tsp kashmiri red chilli powder / lal mirch powder
- ¼ tsp cumin powder / jeera powder
- 2 tbsp coriander, finely chopped
- ½ tsp garam masala
- ½ tsp aamchur / dry mango powder
- 1 potato, boiled & mashed
- ½ tsp chaat masala
- ½ tsp ginger garlic paste
- salt to taste
- ¼ cup bread crumbs
other ingredients:
- 2 tbsp corn flour
- 1 tbsp maida / plain flour / refined flour / all purpose flour
- ½ tsp pepper, crushed
- ¼ tsp salt
- ¼ cup water
- 1 cup breadcrumbs
- oil for frying
Instructions
- firstly, in a large mixing bowl squeeze off juice from 2 cups of grated beetroot.
- add in 1 boiled and mashed potato. i have pressure cooked potato for 5 whistles.
- also add ¼ onion and all spices.
- add in ¼ cup bread crumbs add 2 tbsp coriander leaves.
- combine well making sure all the spices are mixed well and dough is formed.
- further prepare the patties from beetroot dough.
- dip in corn flour batter covering both sides.
- then roll in bread crumbs on both the sides.
- deep fry, shallow fry or pan fry the patties in hot oil. alternatively, preheat and bake at 180 degree celsius for 25 minutes.
- flip and fry both the sides on medium flame till it turns golden and crisp.
- finally, drain over kitchen paper to remove excess oil and serve beetroot cutlet or beetroot patties with tomato sauce.
How to Make Beetroot Cutlet with Step-by-step Photos
- Firstly, in a large mixing bowl, squeeze off juice from 2 cups of grated beetroot.
- Add in 1 boiled and mashed potato. I have pressure-cooked the potato for 5 whistles.
- also add ¼ onion, ¼ tsp turmeric, 1 tsp red chilli powder, ¼ tsp cumin powder,½ tsp garam masala, ½ tsp aamchur, ½ tsp chaat masala, ½ tsp ginger garlic paste and ½ tsp salt.
- Add ¼ cup breadcrumbs to absorb moisture. Also add 2 tbsp coriander leaves.
- combine well, making sure all the spices are mixed and the dough forms.
- now prepare corn flour batter by mixing 2 tbsp corn flour, 1 tbsp maida, ½ tsp pepper and ¼ tsp salt.
- Add ¼ cup water and prepare a smooth, flowing consistency batter.
- Further prepare the patties from beetroot dough.
- Dip in corn flour batter, covering both sides.
- Then roll in breadcrumbs on both sides.
- Deep-fry, shallow-fry, or pan-fry the patties in hot oil. Alternatively, preheat the oven to 180 degrees Celsius and bake for 25 minutes.
- Flip and fry both sides on medium flame till it turns golden and crisp.
- Finally, drain over kitchen paper to remove excess oil, then serve beetroot cutlets or beetroot patties with tomato sauce.
Notes
- Firstly, make sure to squeeze off the juice from beetroot. else might end up adding more breadcrumbs to absorb moisture.
- Also, do not compensate by adding spices; otherwise, the cutlet will just taste bland.
- Additionally, add boiled and mashed vegetables such as peas, beans, and carrots to make it more nutritious.
- Finally, beetroot cutlet or beetroot patties can be used to prepare a veg burger.
Awesome recipe.. Tried it out today and all liked it very much at home.. Just one concern that I found the cutlets to be breaking open after frying in oil.. Just a crack on the ends, which resulted in letting too much oil being absorbed.. Any reason why?
if the dough is not tight it breaks..
Looks tempting and thanks for your regularly added new recipes. It gives us so many options to try!!
Is there an alternative for bread crumbs ? Can semolina (rava) be used instead?
Jyothi
yes..you can add..