11 April, 2025
Beetroot Cutlet – Colorful Healthy Snack
Beetroot Cutlet – Colorful Healthy Snack .Looking for a vibrant and nutritious healthy snack that’s packed with flavor? These Beetroot Cutlet are just what you need! Made with a mix of colorful vegetables and aromatic spices, they’re crisp on the outside, soft and flavorful on the inside. These Beetroot Cutlet are just perfect as a tea-time snack, party appetizer, or even a light meal when paired with chutney or sauce.
Whether you deep-fry them or go for a lighter pan-fried version, these beetroot cutlet are a guaranteed hit with both kids and adults!
Few of the snack recipes in my blog
Stuffed Millet Fritters
Stuffed Potato Patties
Shami Kabab
Mutton Cutlet
Chicken Kabab
Seekh Kabab
Ingredients for beetroot cutlet
Vegetables:
- 150 g beetroot (peeled and chopped)
- 50 g potato (peeled and chopped)
- 50 g carrot (chopped)
- 50 g green peas
Spices & Seasoning:
- 1 tsp ginger-garlic paste
- ½ tsp red chilli powder
- ½ tsp cumin powder
- ¼ tsp garam masala
- ½ tsp amchur (dry mango) powder
- Salt – to taste
- 2 tbsp finely chopped coriander leaves
- ¼ cup breadcrumbs (for mixing)
- ½ cup breadcrumbs (for coating)
🥣 For the Slurry
- 3 tbsp cornflour
- 2 tbsp all-purpose flour (maida)
- ¼ tsp pepper powder
- Salt – to taste
- ¼ cup water (adjust consistency as needed)
Method to make the Beetroot Cutlet
Cut Steam Cook the veggies
- Peel and chop beetroot, potato, and carrot into small pieces.
- Place the chopped vegetables and peas into a steel container that fits inside your pressure cooker.
- Add water to the base of the cooker, place a stand inside, and set the container on top.
- Cover with a steel plate, close the cooker lid, and cook for 3 whistles on high, then simmer for 10–15 minutes.
- Let the pressure release naturally before opening.
Mash Mix and Shape the Cutlets
- Transfer the cooked vegetables to a mixing bowl.
- Add ginger-garlic paste, all the spice powders, salt, and mash everything well.
- Allow the mixture to cool slightly.
- Add ¼ cup breadcrumbs and chopped coriander leaves. Mix until well combined.
- Take small portions of the mixture and shape into flat rounds or ovals. Feel free to get creative with heart or star shapes too!
Prepare the Slurry and Coat the Cutlets
- In a bowl, mix cornflour, maida, pepper powder, salt, and water to make a smooth slurry. It should be flowing but not watery.
- Dip each cutlet in the slurry.
- Roll them in breadcrumbs to coat evenly on all sides.
- Gently tap the coated cutlet to remove any excess breadcrumbs
Cook the Cutlets
Option 1: Deep Fry
- Heat oil in a pan and fry cutlets until golden and crisp on both sides.
Option 2: Pan-Fry (Healthier)
- Grease a non-stick pan and roast cutlets on medium heat until golden on both sides.
Serve hot with your favourite dip.