Beetroot Cutlet, How to Make Healthy Beetroot Tikki Recipe, Beetroot Chop
Beetroot tikki/cutlet/chop is a healthy, easy and delicious recipe prepared using beetroot, potato, rice flour and few other ingredients.
Beetroot is rich in iron content and helps boost haemoglobin in the body. Due to its nutritional value, this recipe is very healthy and a good way of serving beetroot to kids. While buying weekly veggies I always make sure to add beetroot or chukandar in my cart. I don’t prefer to eat raw chunks of beetroot in the salads always, so I try different interesting ways of eating and serving it to my family.
Beetroot cutlet is one innovative way of adding beet in the diet that too happily 😊. I serve it as a teatime snack or as a side dish in tiffin/lunchbox. Everyone be it kids or adults loves it and the minimal use of spices and oil makes it healthy and kids friendly too.
Beetroot Cutlet Recipe
I make cutlets/kebabs using different vegetables which gives them a healthy makeover and gets easier to feed healthy vegetables to everyone in the family. Kathal Kebab is one such dish which I make when jackfruit is in season.
Other Tikki/Kebab Recipe -
Dilli Wali Aloo Tikki Chaat Recipe
Video Recipe -
Beetroot Cutlet Recipe Ingredients
How to prepare -
To make beetroot tikki/cutlet grate or finely chop beetroot. I use my electrical or manual vegetable chopper for the ease of work. Boil and mash potato. Make sure the potatoes and not over boiled. To make firm cutlets, it is a good idea to refrigerate potatoes for some time after boiling.
For breadcrumbs, grind the sides of breads in a mixer jar. I always preserve the sides of the bread (that we cut while making sandwiches or any other recipe) in an air-tight container in the refrigerator and grind together whenever required.
Keep rice flour, spices and other ingredients ready.
Beetroot Cutlet Recipe
How to Make Beetroot Tikki/Cutlet –
Mix together grated beetroot, mashed potato, rice flour, breadcrumbs, lime juice and spices in a mixing bowl. Divide it in equal portion and form cutlet as shown in the video. Dip it in slurry and coat with breadcrumbs. Shallow fry or cook in minimum oil on a non-stick pan. Serve hot with curd.
Things to keep in mind while making Beetroot Chop -
1. Make sure the tikki dough is stiff enough else the tikki will break while frying.
2. Shallow fry on a medium-low flame till crisp and then turnover. Do not flip multiple times.
3. Apply water on palms before making tikkis, it will help in shaping them without sticking to hand.
4. To ease frying, refrigerate tikkis for half an hour before frying.
Baking Procedure (Alternative to shallow fry)–
If you like to bake the beetroot tikki, pre-heat oven while making tikki dough. Grease baking tray with oil. Place beetroot tikki in a baking tray and brush them with olive oil.
Bake at 180 °C for 20 mins or till done.
Step by Step Beetroot Tikki Recipe -
Cornflour Slurry –
1. In a bowl add cornflour, water, salt and pepper to form a slurry. Mix well.
Beetroot Cutlet -
1. In a mixing bowl add grated beetroot, boiled and mashed potato, breadcrumbs, rice flour, red chilli powder, salt, chaat masala powder, black salt and lime juice.
2. Mix everything well together to form a stiff dough.
3. Apply water on palms. This will prevent the dough from sticking and help in forming tikkis easily.
4. Make cutlets from the dough.
5. Dip it in cornflour slurry and coat well with breadcrumbs.
Shallow Fry Cutlet –
1. Heat oil in a frying pan. Place cutlets and cook on all sides on a medium-low flame till golden brown.
2. Serve hot with curd or dip of choice.
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Beetroot Cutlet -
Ingredients
For Cutlet -
- Finely Chopped or Grated Beetroot - 1 Cup
- Boiled & Mashed Potato - 1/2 Cup
- Breadcrumbs - 1/4th Cup
- Rice Flour - 2 Tbsp
- Red Chilli Powder - 1/2 Tsp
- Salt to taste
- Chat Masala - 1 Tsp
- Black Salt to taste
- Lime Juice - 1 Tsp
For Cornflour Slurry -
- Cornflour - 1 Tbsp
- Water as required
- Salt to taste
- Black Pepper - 1/8th Tsp
Other Ingredients –
- Oil - 4 Tbsp For Shallow Frying
- Breadcrumbs For Coating Tikki
Instructions
Cornflour Slurry –
- In a bowl add cornflour, water, salt and pepper to form a slurry. Mix well.
Beetroot Cutlet -
- In a mixing bowl add grated beetroot, boiled and mashed potato, breadcrumbs, rice flour, red chilli powder, salt, chaat masala powder, black salt and lime juice.
- Mix everything well together to form a stiff dough.
- Apply water on palms. This will prevent the dough from sticking and help in forming tikkis easily.
- Make cutlets from the dough.
- Dip it in cornflour slurry and coat well with breadcrumbs.
Shallow Fry Cutlet –
- Heat oil in a frying pan. Place cutlets and cook on all sides on a medium-low flame till golden brown.
- Serve hot with yogurt dip or dip ofyour choice.
