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Beetroot Cutlets Recipe

Beetroot Cutlets Recipe

Beetroot is paired with the all time popular vegetable - potatoes to make these soft and delicious cutlets. Fennel (saunf) is the dominant and the main flavor in this recipe, so do not skip it! The aroma it lends when saunf is being sauteed in oil is simply heavenly.

Beetroot Cutlets Recipe


  • Makes about 15 (approx)
  • Potatoes - 4, medium to big
  • Beetroot - 1 big or 2 small to medium
  • Saunf/ fennel seeds - 1 .5 tsp
  • Onion - 1, medium
  • Ginger - garlic paste - 1 tsp
  • Green chillies - 2-3
  • Red chilli powder - 1.5 tsp
  • Coriander powder - 1 tsp
  • Garam masala powder - ¾ tsp
  • Amchur/ dry mango powder - 1 tsp
  • Salt – to taste
  • Coriander leaves/ cilantro - ½ cup
  • Vegetable oil - 2 tbsp+ as needed to shallow fry
  • For coating - breadcrumbs or chiroti rava (very fine rava/semolina)
  • To serve - tomato ketchup


  1. Wash potatoes and pressure cook till cooked/done. Peel and mash. Set aside.
  2. Peel beetroot. Steam in pressure cooker without chopping for up to 7 mins (or pressure cook for 2-3 whistles). Grate. Set aside.
  3. Finely chop or mince green chillies. Chop coriander leaves finely. Chop onions finely.
  4. Heat 2 tbsp oil in a pan. Add saunf, ginger-garlic paste, green chillies. Stir for 15 to 30 sec. Add onions, fry till soft.
  5. Add coriander powder, chilli powder, garam masala, grated beetroot. Saute for 6 to 8 mins or till moisture evaporates.
  6. Add mashed potatoes, amchur powder, coriander leaves, salt. Mix well. Remove from heat. Cool a bit. Shape into cutlets.
  7. Heat a shallow fry pan. Drizzle with oil. Dip/ roll cutlets in breadcrumbs or chiroti rava. Shallow fry till golden brown on both sides.

Serve hot with ketchup.


1. You can prepare the cutlet mixture and refrigerate or shape them and refrigerate. Shallow fry when required.

2. Do not skip saunf/ fennel seeds as it is the main flavour and taste in this recipe.

Posted by Prathima Rao