Beetroot Cutlets | How to make Beetroot Cutlets

By Preeti Garg  |  28th Jul 2015  |  
4.5 from 2 reviews Rate It!
  • Beetroot Cutlets, How to make Beetroot Cutlets
Beetroot Cutletsby Preeti Garg
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About Beetroot Cutlets Recipe

Beetroot Cutlets is a delicious dish which is enjoyed by the people of every age group. The recipe by Preeti Garg teaches how to make Beetroot Cutlets step by step in detail. This makes it easy to cook Beetroot Cutlets in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Beetroot Cutlets at home. This amazing and mouthwatering Beetroot Cutlets takes few minutes for the preparation and 35 minutes for cooking. The aroma of this Beetroot Cutlets is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Beetroot Cutlets is a good option for you. The flavour of Beetroot Cutlets is palatable and you will enjoy each and every bite of this. Try this Beetroot Cutlets and impress your family and friends.

Beetroot Cutlets

Ingredients to make Beetroot Cutlets

  • 1 Cup Beetroot peeled and grated
  • 2 Small potatoes boiled and grated
  • 2 Green Chili chopped
  • 3 Tbsp. Green coriander chopped
  • 1/2 Tsp. ginger Paste
  • 1/2 lemon Juice
  • 1 Tsp. Dried pomegranate seeds roasted and crushed
  • 1 Tsp. Chaat masala
  • salt to taste
  • 1 Tsp. Roasted cumin Powder
  • 1 Tsp. coriander Powder
  • 1/2 Tsp. Garam masala
  • Crushed Oats
  • cornflour and water mixture
  • oil for shallow frying

How to make Beetroot Cutlets

  1. Heat the 1 tbsp. oil in non-stick pan and sauté grated beetroot with pinch of salt, green chili and ginger paste until to cook 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 in potatoes mixture, prepare firm dough.
  4. Divide the dough into equal portions and form into patties shaped.
  5. Prepare the 2 tbsp. cornflour with 2 tbsp. water as batter without lumps, dip the each cutlet into batter and toss with oats. Keep aside in plate to set.
  6. Heat the enough oil in non-stick pan for shallow frying these cutlets on low flame until to cook and crisp on to both sides.
  7. Serve hot beetroot cutlets with sauces.

My Tip:

You can use bread crumbs, semolina and more option as alternative of oats. You can keep the patties in freeze to set atleast for 15 minutes. If you are calorie conscious, then use tofu or paneer instead of potatoes.

Reviews for Beetroot Cutlets (2)

Swati Das Patnaik2 years ago


Ritu Sharma3 years ago

I love beetroot and this recipe is simple awesome!