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Beetroot Cutlet Recipe

Beetroot Cutlet -

Beetroot tikki/cutlet/ chop is a healthy, easy and delicious recipe prepared using beetroot, potato, rice flour and few other ingredients.
Prep Time 10 mins
Cook Time 10 mins
Refrigerate - 30 mins
Total Time 20 mins
Course Appetizer
Cuisine Indian
Servings 2 People


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


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.



• Refrigerate boiled potatoes for some time (10 – 30 mins) before using. This will give a nice firmness to the tikki.
• Adjust spices as per taste.
• Adding lime juice or any Vitamin C helps to consume the iron content of the beetroot.
• Instead of shallow fry you can also air fry or bake the tikkis.
• You can prepare and refrigerate the tikkis beforehand, cook just before serving.
• Coating in breadcrumbs will add a nice crisp layer to the tikkis.
• Serve immediately or tikkis/cutlets might get soggy.
• Tastes delicious with chilled curd.