• Amita Garg

Beetroot Cutlete

Updated: Jul 22, 2018



Since long time Beetroot is the most ignored vegetable in our cuisine. It was mainly used in salads, but now days we realize the potential of this vegetable and try to add in our cooking. I am a big fan of this vegetable because of its tempting colour and treasure of nutrients. I have tried so many recipes with beetroots like, soup, paratha, mock tails, tikki, mukhwas, chipps etc.

The recipe of beetroot cutlets is so easy.There is no need to chopping vegetables, only potato, beetroot and some spices are sufficient for these healthy colourful cut lates. These beetroot cutlets are slightly crisp outside with the layer of semolina and the potatoes and beets make inside soft and juicy.

These cutlets are not only a wonderful party snack but pair well with pita bread, with burger or with pav. like vada Pav you can add beet cutlet and some chutneys with pav


Author------ Amita Garg

Preparation time 15 minutes

Cooking Time 15 minutes

ingredients-

  • 2 Potato

  • 1 Beet Root

  • 2 Bread Slices

  • 6-8 soya Chunks

  • 1/2 tsp. Red Chili powder

  • 1/2 tsp. Garam Masala

  • 1/2 tsp. Cumin Powder

  • 1/2 tsp. Amchur Powder

  • 1 Tab Sp. chopped coriander leaves

  • 1 tab Sp. Chopped Mint Leaves

  • 1 tab Sp. Corn Flour

  • 2 tab Sp. Semolina

  • Salt to taste

  • Oil for frying

How to make-

  1. Boil potato and beetroot and grate them.

  2. Crush bread slices.

  3. Now, mix all the ingredients except semolina and corn flour, well combined and make a dough.

  4. Mix cornflour and water in a small bowl. Spread semolina in a plate for coating and keep aside.

  5. Take a small portion of the dough, roll it to a log shape cutlets.

  6. Heat oil in a pan.

  7. Dip cutlet into the flour paste and roll in semolina until fully coated.

  8. Slightly press and fry cutlets on a medium heat till both the sides turn golden brown. Place on kitchen towel

  9. Serve hot with dip or green chutney.

Tips-

  1. Do not over boil potatoes and beet root. You can boil in microwave also.

  2. You can roll cutlet in bread crumbs instead of semolina.

Step By step recipe of beetroot Cutlet.

Boil potato and beetroot. Soak soya chunks in warm water. squeeze them.


Grate potato and beetroot, Crush bread slices. Now, mix all the ingredients except semolina and corn flour, well combined and make a dough.

Take a small portion of the dough, roll it into a log shape cutlets. Dip cutlet into the flour paste and roll in semolina until fully coated.


Heat oil in a pan. Slightly press and fry cutlets on a medium heat till both the sides turn golden brown.

Serve hot with dip or green chutney.













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