Beetroot cutlets are delicious and beautiful red colored patties prepared with beetroots, potatoes and few Indian spices. In this recipe, boiled and mashed beetroots and potatoes are mixed with onion, cilantro, chilies, garam masala and shallow fried to perfection.
Beetroot cutlets are very popular in Kerala. It is a very common appetizer in the menu of any Indian coffee house restaurants. I have a memory of feasting on beetroot cutlets in train to Kerala and still you can find them selling these cutlets especially in any trains to Kerala.
Beetroot cutlets is a healthy approach to any usual vegetable cutlets. Normally beetroot cutlets are prepared using more potatoes and less beetroot but in this recipe i have increased the amount of beetroots , which makes them more healthy and equally tasty.
Beetroot Cutlet / Beetroot Patties Recipe
Course: AppetizersCuisine: IndianDifficulty: Medium12
Patties40
minutes10
minutesBeetroot cutlets are delicious and beautiful red colored patties prepared with beetroots, potatoes and few Indian spices.
Ingredients
3 medium beetroots
2 medium potatoes
3-4 green chilies or to taste, finely chopped
1 medium onion, finely chopped
Handful of cilantro, finely chopped
1 Tbsp of roasted and chopped walnuts
1/2 tsp of turmeric powder
1 tsp of roasted cumin powder
1 tsp of garam masala
1 tsp of chaat masala
Salt to taste
2 Tbsp of rice flour
Black pepper to taste
Oil for shallow frying
Directions
- Boil beetroot and potatoes together in presurre cooker for 1 whistle over medium heat and let the steam escape by itself.
- Or you can boil beetroot and potato in any regular pan until cooked.
- When the beetroots and potatoes are cool enough to handle, peel off their skin and mash the potatoes well and grate the beetroots with any fine grater.
- Now in a big bowl, mix beetroots, potatoes, salt, chillies, cilantro, onion, walnuts, turmeric, chaat masala, cumin and garam masala.
- Then divide these beetroot mixture into 10 to 12 equal portions and roll the into ball and pat it little to make small and thick disc like you do with any other patties.
- Now in a small plate mix rice flour with salt and pepper.
- Heat a wide pan with oil.
- Now take a patty and dab it in a rice flour on both sides and fry it over medium heat for 5 minutes, then flip and fry again on other side for another 5 minutes.
- Repeat same with the rest of the patties.
- Beetroot cutlet is ready to serve.
Notes
- Serve beetroot cutlet with tomato ketchup or green chutney or Vatana ragda.
- If you want these beetroot cutlet crispy, then in a bowl, mix flour and water to form a loose consistency batter. In another wide bowl, mix bread crumbs, salt and pepper. Then dip the patties in wet batter and then coat it with a breadcrumbs mixture and fry on both sides.