Unlock The Secret To Perfect Beetroot Cutlet In 6 Simple Steps

Beetroot Cutlets are a vibrant and nutritious snack or appetizer that blends the earthy sweetness of beetroots with a blend of aromatic spices. Made from grated or mashed beetroots mixed with potatoes, onions, and fresh herbs, these cutlets are spiced with cumin, coriander, turmeric, and sometimes a hint of chili for extra warmth. Shaped into patties and shallow-fried until crisp and golden, they offer a satisfying crunch on the outside and a tender, flavorful interior. Often enjoyed with chutneys, yogurt, or dipping sauces, beetroot cutlets provide a colorful and wholesome option that's both hearty and delicious.

It sounds like you’re looking for a recipe for beetroot cutlets! Beetroot cutlets are a delicious and healthy snack or appetizer made from grated or mashed beetroots mixed with spices and other ingredients, then shaped into patties and shallow-fried. Here’s a simple recipe for you:

1. Ingredients

– 2 medium beetroots, peeled and grated
– 1 medium potato, peeled and grated
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 green chili, finely chopped (optional)
– 1/4 cup fresh coriander (cilantro), chopped
– 1/2 cup bread crumbs (plus extra for coating)
– 1/4 cup chickpea flour (besan) or all-purpose flour
– 1 tsp cumin seeds
– 1 tsp coriander powder
– 1/2 tsp turmeric powder
– 1/2 tsp red chili powder (optional, for extra heat)
– Salt and black pepper, to taste
– 2 tbsp oil (for frying)
– 1 egg, beaten (optional, for binding, can be replaced with a vegan alternative)

2. Instructions

Step 1- Prepare Vegetables:

– In a large bowl, combine the grated beetroots and potato. Squeeze out excess moisture using a clean kitchen towel or cheesecloth.

Step 2- Mix Ingredients:

– Add the finely chopped onion, minced garlic, green chili (if using), and chopped coriander to the bowl. Mix well.

Step 3- Add Spices:

– Stir in the bread crumbs, chickpea flour, cumin seeds, coriander powder, turmeric powder, red chili powder, salt, and black pepper. Mix until everything is well combined. If the mixture seems too dry, add a beaten egg or a splash of water to help bind it together.

Step 4- Shape Cutlets:

– Form the mixture into small patties or cutlets. Coat each cutlet lightly with additional bread crumbs for a crispy exterior.

Step 5- Fry Cutlets:

– Heat the oil in a non-stick skillet over medium heat. Fry the cutlets in batches until golden brown and crisp on both sides, about 3-4 minutes per side.

Step 6- Drain and Serve:

– Remove the cutlets from the skillet and place them on paper towels to drain any excess oil. Serve warm with chutney, yogurt, or your favorite dipping sauce.

These beetroot cutlets are a nutritious and flavorful treat, perfect as a snack, appetizer, or even as a light main course. Enjoy!