Beetroot Cutlet | Beetroot Tikki | Beet Patties
User Reviews
5
Beetroot Cutlet | Beetroot Tikki | Beet Patties
Description
This recipe begins by boiling beetroot and potatoes together until soft, then peeling and grating them into a bowl. A combination of Indian spices including turmeric, Kashmiri red chili powder, fennel powder, garam masala, coriander powder, chaat masala, dry mango powder or lemon juice, green chili, black salt, and ginger is added for flavor. Corn starch (or alternatives) binds the mixture. The shaped patties are coated evenly with roasted semolina, which crisps up during shallow frying in oil.
The frying process yields cutlets with a crisp outer layer contrasting the smooth cooked vegetable filling. They can be served hot with chutneys or sauces. The spices give the patties an aromatic and mildly spicy character, balancing the natural earthiness of beetroot and starchiness of potato.
For mixing and shaping, checking salt level is important, and if the mixture is too loose, additional binding agents can be added. Baking is an alternative to frying for a lighter version, using preheated oven at 180°C.
Ingredients
- 250 grams beetroot or 2 medium-sized beets
- 275 grams potato or 3 medium sized potatoes or 2 large potatoes
- ¼ teaspoon turmeric powder
- ½ teaspoon Kashmiri red chili powder or cayenne pepper
- 1 teaspoon fennel powder
- ½ teaspoon garam masala
- 1 teaspoon coriander powder (ground coriander)
- 1 teaspoon chaat masala
- 1 teaspoon dry mango powder (amchur powder) or 1 teaspoon lemon juice
- 1 green chili - finely chopped
- 1 teaspoon black salt or rock salt - add more if required
- 1 teaspoon ginger ground or minced
- 2 tablespoons corn starch 2 brown bread slices or white bread - soaked in water and squeezed, or rice flour
- ½ cup rava cream of wheat, or sooji
- 2 tablespoons oil for pan frying
Instructions
preparation
- In a pan or pressure cooker, boil both the beetroot and potatoes together with some salt and enough water for 7 to 8 whistles on medium flame.
- Drain all the water. Then peel and grate the beetroot in a bowl.
- Grate the potato in the same bowl. This is done to get a even smooth mashed potato mix.
- Add all the spice powders, green chili, salt and corn starch. Instead of corn starch you can also add rice flour or soaked bread slices.
- Mix everything well with your hands. Now shape them into round patties or tikkis.
making beetroot cutlet
- Take some roasted semolina (rava) in a plate.
- Place each cutlet on the semolina and ensure that they are evenly coated on all sides by the semolina.
- Dust off the extra rava.
- In a pan add some 2 tablespoons oil and fry the cutlets till they are crisp and golden.
- Place the fried cutlets on kitchen paper towels for extra oil to be absorbed.
- Serve beetroot cutlet hot with any chutney or dip or sauce of your choice.
Notes
- Check and adjust salt in the mixture before coating and frying for balanced flavor.
- Add extra corn starch, rice flour, or soaked bread if the cutlets do not hold shape well during shaping.
- Cutlets can be baked instead of fried; bake at 180°C for 15-20 minutes after a 10-minute preheat, until done.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10beetroot cutlets
Amount Per Serving
Calories 94 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 94kcal | 5% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 280mg | 12% |
| Potassium | 210mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 38IU | 1% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 5mg | 6% |
| Vitamin E | 1mg | |
| Vitamin K | 1µg | |
| Calcium | 16mg | 2% |
| Vitamin B9 (Folate) | 47µg | |
| Iron | 5mg | 28% |
| Magnesium | 17mg | 4% |
| Phosphorus | 32mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
