Beetroot Cutlets are my go-to recipe when I want to impress guests with something colorful and tasty. The beautiful pink patties get their crunch from a coating of breadcrumbs, while the inside stays tender and flavorful. I love making these on weekend afternoons – the kitchen fills with wonderful aromas of Indian spices, and my family knows something special is coming.
About the Recipe
This recipe turns humble beetroots into something special. The combination of vegetables, nuts, and spices creates layers of flavor that keep you coming back for more. It’s a great way to get kids to eat their veggies too. The best part? You can make them ahead and fry them just before serving.
Why You’ll Love This Recipe
These cutlets are so versatile – serve them as appetizers, snacks, or even in burgers. They’re not just delicious but also look stunning with their natural pink color. The texture is amazing – crunchy coating, soft inside, and bits of cashew for extra bite. They’re perfect for parties because you can prep them in advance. Plus, they’re vegetarian and packed with nutrients.
Beetroot Cutlet
Cooking Tips
– Grate the beetroot finely for better binding
– Make sure the potato mash is smooth with no lumps
– Keep the oil temperature medium-hot for even cooking
– Pat the cutlets dry before coating them
– Don’t overcrowd the pan while frying
Serving and Storing Suggestions
Makes 12-15 cutlets. Total prep and cooking time: 45 minutes. Serve hot with mint chutney or ketchup. Store unfried cutlets in the fridge for up to 2 days. Once fried, eat them fresh for the best taste and texture.
Similar Recipes
Nutrient Benefits
Beetroots are rich in fiber, vitamins, and antioxidants. They help improve blood flow and lower blood pressure. Potatoes provide energy and potassium, while cashews add healthy fats and protein. This recipe offers a good balance of nutrients while being totally vegetarian.
Beetroot Cutlet
Ingredients
- 500 gms Beetroots
- 5 to 6 Potatoes (depending on size)
- 200 gms Gram Flour
- 1 tsp Red Chilli Powder
- 2 Onions (large, finely chopped)
- 20 to 25 Cashew Nuts (chopped)
- 1/2 tsp Garam Masala Powder
- Coriander Leaves (few)
- 1 cup Breadcrumbs
- Oil as required
- Salt as per taste
Instructions
- Peel the beetroots.
- Pressure cook the potatoes, peel and mash well.
- Heat little oil in a pan.
- Add the onions, garam masala powder, red chilli powder, beetroot and salt.
- Stir-fry for a minute or two.
- Add the cashew nuts and fry for another 30 to 45 seconds.
- Add the mashed potatoes, coriander leaves and mix well.
- Remove from flame.
- Make small balls of the mixture and shape them into cutlets of desired shapes.
- Add a little water to gram flour.
- Add salt and mix to a semi-thick batter consistency.
- Heat oil in a deep frying pan.
- Dip the prepared cutlets in the batter and roll them in the breadcrumbs.
- Gently add them to the hot oil and deep fry until light golden brown.
- Remove and drain excess oil.
- Serve hot with chutney and sauce.
Sign up for our newsletter
Frequently Asked Questions
Can I bake these cutlets instead of frying?
Yes. Brush them with oil and bake at 375°F (190°C) for 20-25 minutes, flipping halfway. They won’t be as crispy as fried ones but still taste great and are healthier.
How do I keep the cutlets from breaking while frying?
Make sure the potato mixture isn’t too wet. Chill the shaped cutlets for 30 minutes before coating and frying. Handle them gently when turning in the oil.
Can I make these ahead for a party?
You can prepare the mixture and shape the cutlets up to a day ahead. Store them covered in the fridge. Coat and fry just before serving for the best results.
1 comment
Very easy and convinient method