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 minutes mins
Cook Time 10 minutes mins
Refrigerate - 30 minutes mins
Total Time 20 minutes mins
Course Appetizer
Cuisine Indian
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
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.
• 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.