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Beetroot Cutlet

Kid’s friendly ,star shaped ,deep fried, savory tea time snack or tikki prepared with beetroots. potatoes.
Prep Time1 hr
Cook Time15 mins
Total Time1 hr 15 mins
Course: Appetizer
Cuisine: Indian
Keyword: Beetroot Cutlet
Servings: 4
Author: Srividhya G

Ingredients

  • Small Beetroots - 5 or 3 medium sized beetroots
  • Medium Size Potato - 1
  • Garam Masala - 1/4 tsp
  • Red Chilli Powder - 1/4 tsp
  • Chaat Masala - 1/4 tsp
  • Salt - 1 tsp
  • Finely Chopped Onion - 1/4 cup
  • Chopped Cilantro - 2 tbsps
  • Maida or All Purpose Flour - 1 tbsp
  • Water - 1/4 cup
  • Corn Starch - 1.5 tbsps
  • Bread Crumbs - 1/4 cup as required
  • Oil for frying.

Instructions

Prep - Work

  • Wash the beetroots nicely and peel the skin. Boil the beets in pressure cooker or microwave or stovetop. If using pressure cooker, cook it by adding 3 cups of water for 2 whistles. If in microwave, steaming for about 12 minutes should work. Make sure the beets are soft and tender.
  • Once cooked, remove them from water right away and let it sit for about 1 hour.
  • Then grate them finely or mash them up. I grated the beets.
  • Similar boil the potato in your preferred way and mash them roughly.
  • Chop the onions and cilantro.
  • Mix 1.5 tbsps of corn starch in 1/4 of water and set aside.

Steps

  • Add the grated beets, mashed potatoes, chopped onion, cilantro all the masalas and salt. Add the maida too.
  • Mix them well and do not add any water.
  • Mix the ingredients like this ball below.
  • Now pinch about small lemon sized ball from the dough and press in your desired cookie cutter or you can shape into small balls and press them like tikki or into oval shapes.
  • Repeat the same for the remaining dough.
  • Parallel Task: Once you have pressed the cutlets into desired shape, you can heat the oil for frying.
  • Meanwhile take the bread crumbs in a wide bowl and also stir the corn starch water and keep your working table ready.
  • Now dip the shaped cutlets in the corn starch water and then coat them with bread crumbs generously.Repeat this for all the remaining cutlets.
  • Once the oil is hot, turn it to medium heat and fry them slowly. I added about 4 in one batch.
  • That’s it. Yummy cutlets are ready.
  • Serve them hot with ketchup.

Notes

After cooking beets and potatoes remove them from water. We want them moist but not overloaded with water content.
Also if you feel the dough is little soggy, add more maida/APF.
Adjust the salt and spices as per your preference.
Instead of deep frying, you can shallow fry the cutlets too. As this is kiddo’s favorite and he prefers deep fried cutlets so I opted for deep frying.
Other Variations:
You can completely skip beets and add other veggies or mix other veggies along with beets to prepare veggie cutlets too.