Beetroot Kebab | How to make Beetroot Kebab

By Preeti Garg  |  20th Aug 2015  |  
5.0 from 2 reviews Rate It!
  • Beetroot Kebab, How to make Beetroot Kebab
Beetroot Kebabby Preeti Garg
  • Prep Time


  • Cook Time


  • Serves





About Beetroot Kebab Recipe

Beetroot a colorful veggie which gives an awesome color and nutritional value to each and every recipe when added. This time I choose to share beetroot cutlets or beetroot kebabs. These cutlets can be served as starters or you can use it to make burgers or sandwiches.

Beetroot Kebab is a delicious dish which is liked by people of all age groups. Beetroot Kebab by Preeti Garg has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Beetroot Kebab at many restaurants and you can also prepare this at home. This authentic and mouthwatering Beetroot Kebab takes 15 minutes for the preparation and 20 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Beetroot Kebab is a good option for you. The flavour of Beetroot Kebab is tempting and you will enjoy each bite of this. Try this Beetroot Kebab on weekends and impress your family and friends. You can comment and rate the Beetroot Kebab recipe on the page below.

Beetroot Kebab

Ingredients to make Beetroot Kebab

  • 1 Cup Beetroot peeled and grated
  • 2 Small potatoes boiled and grated
  • 2 Green Chilis chopped
  • 3 Tbsp. Green coriander chopped
  • 1/2 Tsp. ginger Paste
  • 1/2 tsp lemon Juice
  • 1 Tsp. Roasted cumin Powder
  • 1 Tsp. coriander Powder
  • 1/2 Tsp. Garam masala
  • Crushed Oats
  • oil for shallow frying
  • cornflour and water mixture- 2 tbsp of each

How to make Beetroot Kebab

  1. Heat the 1 tbsp. oil in non-stick pan and sauté grated beetroot with pinch of salt, green chili and ginger paste until cooked or dried. Keep aside to cool.
  2. Combine grated potatoes with coriander leaves, anardana, chaat masala, salt, roasted cumin powder, coriander powder in separate bowl.
  3. Add cooked beetroot and lemon juice into the potatoes mixture, prepare firm dough. Divide the dough into equal portions and form into patties.
  4. Combine the 2 tbsp. cornflour with 2 tbsp. water as batter without lumps, dip each cutlet into batter and toss with oats. Keep aside on a plate to set.
  5. Heat enough oil in non-stick pan for shallow frying, fry these cutlets on low flame until to cook and crisp on to both sides.
  6. Serve beetroot cutlets hot with sauce.

My Tip:

You can serve this kebab with green chili sauce or mint onion dip whichever you like best.

Reviews for Beetroot Kebab (2)

Megha Bhata year ago


Shambhavi Gupta2 years ago

I do not like beetroot, however I feel that this recipe is going to change that, looks amazing :D