Beetroot cutlet

Beetroot tikki is one of the popular yummy snacks recipes in North India. There are several ways to prepare this recipe. Here I have also mentioned alternate options for few of the ingredients.

Preparation time: 20mins

Cook time: 10mins

Total time: 30mins

Serve: 12-15nos

Cuisine: North Indian

Type: Snacks

Author: Nivi Marshal

Similar Recipes

Leftover Upma Cutlet

Ingredients:

For patties:

Beetroot- 1large (finely grated)

Potato- 1medium (boiled and mashed)

Onion- 1small (finely chopped)

Ginger garlic paste- ½ tsp

Powdered poha*- ¼ cup or more

Curry leaves- 1sprig (finely chopped)

Coriander leaves- 1tbsp chopped

Red chilli powder- ½ tsp

Pepper powder- ¼ tsp

Black salt- ¼ tsp

Garam masala powder- ¼ tsp

Cumin powder- ¼ tsp

Turmeric powder- ¼ tsp

Salt- as required

*You can also use rice flour or corn flour or maida or bread crumbs or powdered rusk instead of powdered poha, you can also mix these flour and use

For slurry:

Corn flour- 1tsp (use wheat flour or maida or rice flour)

Water- ¼ cup or more

Pepper powder- ¼ tsp

Salt- as required

For coating:

Bread crumbs or powdered rusk or powdered poha or rava

Beetroot_Cutlet

How to prepare Beetroot cutlet:

• In a mixing bowl add all the listed ingredients for patties, combine them and knead a soft dough.
• Mix the ingredients for slurry to a thin flowing consistency. In a plate spread the ingredient for coating. I used powdered rusk today.
• Shape the dough to patties or cylinder or ball shape. Dip it in the slurry and coat it in powdered rusk. Place it in fridge for 15mins.
• Heat the oil in high flame and drop the patties, deep fry for few seconds till it gets crispy outer layer. Transfer to a plate and serve beetroot cutlet.

Beetroot_tikki

Tips:

• If you don't like the raw smell of beetroot, saute the grated beetroot before making the dough.
• Keep the patties in the fridge before frying will make sure the patties not getting break while frying, also won't absorb much oil.
• Also fry in high flame as the ingredients are already cooked, we are frying only to get crispy outer layer. If cooked in low or medium flame the patties will absorb more oil.
• You can Deep fry, shallow fry or pan fry the cutlet, or bake the patties.
• I used wheat slurry and powdered poha for coating leftover upma cutlet, the same coating will work for beetroot cutlet as well.