Snacks and Appetizers

January 24, 2021

Beetroot Cutlet Recipe | Beetroot Tikki Recipe | Beetroot Patties

Prep time:20 mins
Cooking Time: 15 mins
Total Time: 35 mins
Servings:13-14 cutlets

Today’s vivacious expression is Beetroot cutlet or Beetroot Tikki. Its main ingredients are potatoes, beetroots, some vegetables and spices. The robust red colour of the Beetroot and Potato Cutlets is definitely because of the beetroot. These Beetroot Tikkis or Cutlets can be made very easily at home. These cutlets or tikkis can be prepared in a number of ways, but I have chosen this way because the veggies give a texture and go well with the natural sweetness of the beetroots. Beetroot and Potato Cutlets make a great nutritive snack for general as well as theme parties . Serve them warm with coriander chutney or ketchup

Perhaps you maybe interested in other snacks such as Baked Bread Rolls , Crispy Potato Tikkis , Quinoa and Oats Tikkis

Video Recipe:
Beetroot Cutlet Recipe | Beetroot Tikki Recipe | Beetroot Patties

Watch this video on YouTube

Ingredients:

200gm boiled and grated beetroot
200 gm boiled and grated potato
½ cup finely chopped onions
½ cup finely chopped beans
½ cup finely chopped carrots
½ cup of finely chopped capsicum
1 tsp of finely chopped ginger
1 tsp finely chopped garlic
1 green chilli finely chopped
1 tbsp finely chopped coriander leaves
1 tsp coriander powder
¼ tsp red chilli powder
½ tsp cumin powder
¼ tsp amchur powder(dried mango powder)
½ tsp chat masala powder
salt to taste
1 tbsp roasted besan (gram flour)
¼ cup breadcrumbs + more for coating
Oil for shallow frying

Method:

Boil and grate potatoes.
Boil and grate beetroot and squeeze off its juice.
Sauté ginger garlic and add onions to it.
After a few seconds add chopped carrot, beans, capsicum, and salt
Saute till the liquids dry from the veggies.
Turn off the heat and let mixture cool.
Now in a mixing bowl add boiled potatoes, beetroot, sautéed vegetables.chopped chillies, chopped coriander, salt, coriander powder, chilli powder, amchur powder, chat masala powder, cumin powder, roasted gram flour and bread crumbs.
Combine well so that all the ingredients are mixed.
Make balls and shape into round patties/cutlets.
You could use molds for fancy shapes.
Prepare a slurry using refined flour and water.
Dip each patty in the slurry and coat with breadcrumbs and place on a greased plate.
Shallow fry the cutlets.
Drain on absorbent paper and serve with tomato ketchup or coriander chutney.

Recipe Notes:

Saute vegetables nicely to dry the liquids
Squeeze out water from grated beetroots very well so as not to ruin the cutlet mixture.
Use molds for fancy cutlets
By dipping in slurry and coating with breadcrumbs, the cutlets retain their shape well.
In case the mixture turns soggy, add some more corn flour, breadcrumbs, almond powder or coarsely ground oats.

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