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Beetroot Cutlet | Beetroot Tikki | Beet Patties
Crispy and delicious beetroot patties or cutlet made with beets, potatoes, semolina and spices. Makes for a tasty evening snack.
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 10 beetroot cutlets
Calories: 94 kcal
Course:
Breakfast , Snacks
Cuisine:
Indian
Ingredients
- 250 grams beetroot or 2 medium-sized beets
- 275 grams potatoes 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 ground or minced ginger
- 2 tablespoons corn starch or rice flour or 2 brown bread slices or white bread - soaked in water and squeezed
- ½ cup rava or sooji (cream of wheat)
- 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.
Cup of Yum
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
- Do check the salt in the mixture before coating and frying the tikkis or cutlets.
- If the beetroot tikki do not hold shape then add more corn starch or rice flour or one more slice of bread to the mashed beetroot mixture.
- You can also bake the beetroot tikki in the oven instead of pan frying them. For baking preheat oven at 180 degrees celsius for about 10 minutes and then bake for 15 to 20 minutes or till the beetroot tikkis are done.
Nutrition Information
Serving
4g
Calories
94kcal
(5%)
Carbohydrates
15g
(5%)
Protein
2g
(4%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Trans Fat
1g
Cholesterol
1mg
(0%)
Sodium
280mg
(12%)
Potassium
210mg
(6%)
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
Phosphorus
32mg
Zinc
1mg
Nutrition Facts
Serving: 10beetroot cutlets
Amount Per Serving
Calories 94
% 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.