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Beetroot cutlet recipe

by Jeyashri suresh
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Beetroot cutlet

Beetroot cutlet recipe, without potato and maida, recipe with full video and step-by-step instructions. A no onion garlic beetroot cutlet recipe.

Cutlet is a popular snack made with different variety of veggies and in different combos too. I have posted many varieties of cutlet recipes in Jeyashris kitchen. This beetroot cutlet is a no onion no garlic version and can be made on fasting days too. Also, this doesn’t include any addition of potato or maida too.

Beetroot cutlets can be made in advance and stored in zip lock bags and can be used later. We can store this for a month in the freezer too. This cutlet is an easy kid-friendly snack recipe. This same recipe of mine was published in Kungumam Thozi Supplement, No onion no garlic recipes. Paneer and gram flour act as binding agents in this recipe.

Check out my other popular cutlet recipes.

Beetroot cutlet recipe 

Beetroot cutlet

Beetroot cutlet recipe

Jeyashri suresh
Beetroot cutlet without potato or maida, perfect evening snack
5 from 1 vote
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Course Snack
Cuisine Indian
Servings 10 cutlets

Ingredients
  

  • 1 cup grated beetroot
  • 1 cup scrambled paneer
  • 3 tbsp chopped coriander leaves
  • ¼ cup besan | gram flour
  • 2 tsp red chili powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • 1 tsp chaat masala
  • Bread crumbs as needed
  • Salt as needed
  • Oil for deep frying

For the cornflour slurry

  • 2 tbsp corn flour
  • ¼ tsp garam masala
  • 2 pinches pepper powder
  • Little salt

Instructions
 

  • In a wide bowl, add grated beetroot, paneer, gram flour, coriander leaves, red chili powder, cumin powder, coriander powder, garam masala, chaat masala and salt.
  • Mix everything well.
  • The mixture has to be firm. If needed you can add 1-2 tbsp of gram flour.
  • Make a firm mixture. If it is watery, it will disintegrate in oil while frying.

Let’s make the cornflour slurry.

  • In a small bowl, add the corn flour, salt, pepper and garam masala.
  • Add little water to this and make this into a medium thin batter.
  • Grease your hands and take a big lemon sized portion of the beetroot mixture.
  • Make a ball and flatten it into a tikki.
  • Dip this into the corn flour slurry.
  • Immediately roll into the bread crumbs.
  • Do this for the rest of the mixture.
  • Arrange in a plate.
  • Keep this in a refrigerator for 30 minutes. You can keep this overnight also and fry this the next day.
  • Heat oil for deep frying.
  • Fry the cutlets in batches. Fry in medium flame.
  • Once it turns golden brown, take it out from the oil.
  • Drain in a kitchen towel.
  • Beetroot cutlets are ready.
  • Serve with green chutney or tomato ketchup.

Video

Notes

1. You can replace grated paneer with boiled and mashed potato.
2. You can add few chopped cashew nuts to get a nice crunchy taste.
3. You can add ginger garlic paste and finely chopped onions to the beetroot cutlet mixture.
4. Beetroot cutlet can be frozen and fried later also.
Keyword Gluten free,, starters
Tried this recipe?Mention @jeyashriskitchen or tag #jeyashriskitchen!

 

 
  • In a wide bowl, add grated beetroot, paneer, gram flour, coriander leaves, red chili powder, cumin powder, coriander powder, garam masala, chaat masala and salt.
  • Mix everything well.
  • The mixture has to be firm. If needed you can add 1-2 tbsp of gram flour.
  • Make a firm mixture. If it is watery, it will disintegrate in oil while frying.
  • Let’s make the corn flour slurry.
  • In a small bowl, add the corn flour, salt, pepper and garam masala.
  • Add little water to this and make this into a medium thin batter.
  • Grease your hands and take a big lemon sized portion of the beetroot mixture.
  • Make a ball and flatten it into a tikki.
  • Dip this into the corn flour slurry.
  • Immediately roll into the bread crumbs.
  • Do this for the rest of the mixture.
  • Arrange in a plate.
  • Keep this in a refrigerator for 30 minutes. You can keep this overnight also and fry this the next day.
beetroot cutlet without potato
  • Heat oil for deep frying.
  • Fry the cutlets in batches.  Fry in medium flame.
  • Once it turns golden brown, take out from the oil.
beetroot cutlet recipe
  • Drain in a kitchen towel.
beetroot cutlet
  • Beetroot cutlets are ready.
  • Serve with green chutney or tomato ketchup.
Beetroot cutlet

Notes:

  1. You can replace grated paneer with boiled and mashed potato.
  2. You can add few chopped cashew nuts to get a nice crunchy taste.
  3. Ginger garlic paste and finely chopped onions to the beetroot cutlet mixture.
  4. Beetroot cutlet can be frozen and fried later also.

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7 comments

Sasikala Sreedhar November 5, 2014 - 8:52 am

Super cutlet.. Tempting to eat..

Reply
Jayanthi Sindhiya November 5, 2014 - 9:09 am

Lovely cutlets

Reply
Akila Anandan November 5, 2014 - 1:42 pm

Yummy

Reply
Nupur Mehra November 5, 2014 - 2:45 pm

Such wonderful recipe and your step by step pictures are just so tempting!

Reply
Mayuri Patel November 5, 2014 - 6:10 pm

lovely beetroot cutlets. I love them.

Reply
Linsy Patel November 5, 2014 - 6:57 pm

yummy crispy cutlets, love it

Reply
Kalpana Sareesh November 7, 2014 - 3:39 am

tis looks so crispy.. but i still prefer if it was pan fried ..

Reply

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