Beetroot Cutlet is one of those snacks that beautifully balances taste, health, and visual appeal. Its deep red color instantly stands out, and the mildly sweet-earthy flavor of beetroot blends perfectly with spices, potatoes, and breadcrumbs to make a crisp, delicious cutlet. Whether you’re planning a light evening snack, a tiffin-box recipe, or a starter for guests, beetroot cutlets always make a great impression—especially on kids who enjoy the vibrant color without realizing they’re eating something healthy.
This recipe is also incredibly adaptable. You can make it vegan by skipping ghee or swapping paneer for tofu, make it more protein-rich by adding lentils, or even modify the spices to suit your family’s taste. Since the ingredients are simple and commonly found in Indian kitchens, this becomes a go-to recipe whenever you want a quick, nutritious snack without much fuss.
Why Beetroot Cutlet Is a Great Choice
Beetroot cutlet isn’t just tasty; it brings a lot of benefits:
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Healthy & Nutritious: Beetroot is rich in iron, folate, fiber, and antioxidants. Combined with potatoes and vegetables, it becomes a wholesome snack.
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Kids-friendly snack: The bright color and crispy texture make it appealing to children.
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Perfect for Tiffin or Tea-Time: Easy to pack and stays soft yet firm for hours.
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Versatile: Works as a snack, burger patty, wrap filling, or appetizer.
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Easy to prepare: Uses basic ingredients and cooks quickly.
Ingredients You Need
Here are the basic ingredients needed to prepare delicious beetroot cutlets:
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1 large beetroot, boiled & grated
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2 medium potatoes, boiled & mashed
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1 small carrot, grated (optional but adds nutrition)
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2–3 tablespoons peas, boiled
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1–2 green chilies, finely chopped
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1 teaspoon ginger paste
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½ teaspoon turmeric powder
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1 teaspoon red chili powder
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1 teaspoon garam masala
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½ teaspoon cumin powder
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Salt to taste
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2–3 tablespoons bread crumbs (to bind the mixture)
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Extra breadcrumbs for coating
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Oil for shallow frying or air-frying
You can also add chopped coriander leaves, chaat masala, or a squeeze of lemon for extra flavor.
Step-by-Step Recipe
1. Prepare the Vegetables
Start by boiling the beetroot, potatoes, and peas. Once cooked, peel the beetroot and grate it. Mash the potatoes and keep them ready. These cooked veggies form the base of your cutlet and give it a soft interior.
2. Mix Everything Together
In a large mixing bowl, combine the grated beetroot, mashed potatoes, grated carrot, peas, green chilies, and ginger paste. Mix everything evenly.
3. Add Spices
Now add turmeric, red chili powder, cumin powder, and garam masala. Sprinkle salt to taste. Mix well so that the spices blend fully with the vegetables.
4. Bind With Breadcrumbs
Add 2–3 tablespoons breadcrumbs to the mixture. This helps absorb moisture and makes the cutlets firm. If the mixture feels too sticky, add a little more until you can shape it easily.
5. Shape the Cutlets
Take a small portion of the mixture and shape it into round or oval cutlets. You can make them flat or slightly thick depending on your preference. Keep all cutlets ready on a plate.
6. Coat With Breadcrumbs
Roll each cutlet in breadcrumbs to get a crisp outer layer. This step is essential for that golden crunch after frying.
7. Fry, Air-Fry, or Roast
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Shallow Fry: Heat 2–3 tablespoons oil in a pan and fry the cutlets on medium flame until both sides turn golden and crispy.
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Air Fry: Brush the cutlets with oil and air-fry at 180°C for 10–12 minutes, flipping once.
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Tawa Roast: Use very little oil and roast until crisp for a low-oil version.
Serving Ideas
Beetroot cutlets taste amazing when served hot with:
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Green chutney
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Tamarind chutney
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Tomato ketchup
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Mint yogurt dip
You can also use them as:
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A patty for veg burgers
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Filling inside sandwiches or wraps
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A side dish with evening tea
Tips to Make Perfect Beetroot Cutlets
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Drain excess moisture from beetroot to avoid soggy cutlets.
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Add more breadcrumbs or roasted besan if the mixture is too wet.
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Don’t overboil beetroot, or it becomes mushy.
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Adjust spices based on your family’s preference.
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Make ahead option: You can shape the cutlets and refrigerate them for 24 hours before frying.
Why Kids Will Love It
Kids love colorful food, and beetroot cutlets offer that beautiful natural red hue. This is a great way to sneak in vegetables without any fuss. The mild sweetness of beetroot combined with potatoes gives a flavor that children enjoy, and when it’s crispy outside, it becomes even more irresistible.
Storage Instructions
You can prepare the mixture and store it in the fridge for 2 days.
Shaped cutlets can be frozen for up to a month. Just thaw and shallow fry when needed.
Conclusion
Beetroot Cutlet is a fantastic combination of health, taste, and convenience. It’s colorful, crunchy, and satisfying—making it ideal for both kids and adults. With simple ingredients and easy steps, you can prepare this snack anytime. Whether it’s a quick evening bite or a party starter, beetroot cutlets always shine with their vibrant appearance and delicious flavor.
