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Photo of Beetroot Cutlets by Preeti Garg at BetterButter

Beetroot Cutlets

Preeti Garg
0 minutes
Prep Time
35 minutes
Cook Time
4 People
Read Instructions Save For Later

Recipe Tags

  • Veg
  • Everyday
  • Indian
  • Frying
  • Snacks

Ingredients Serving: 4

  1. 1 Cup Beetroot peeled and grated
  2. 2 Small potatoes boiled and grated
  3. 2 Green Chili chopped
  4. 3 Tbsp. Green coriander chopped
  5. 1/2 Tsp. ginger Paste
  6. 1/2 lemon Juice
  7. 1 Tsp. Dried pomegranate seeds roasted and crushed
  8. 1 Tsp. Chaat masala
  9. salt to taste
  10. 1 Tsp. Roasted cumin Powder
  11. 1 Tsp. coriander Powder
  12. 1/2 Tsp. Garam masala
  13. Crushed Oats
  14. cornflour and water mixture
  15. oil for shallow frying


  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.

Reviews (2)  

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Swati Das Patnaik
Swati Das Patnaik   Aug-26-2016


Ritu Sharma
Ritu Sharma   Aug-25-2015

I love beetroot and this recipe is simple awesome!

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