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Beetroot cutlet
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5 from 1 vote

Beetroot cutlet recipe

Beetroot cutlet without potato or maida, perfect evening snack
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Snack
Cuisine: Indian
Keyword: Gluten free,, starters
Servings: 10 cutlets
Author: Jeyashri suresh

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.