Beetroot Cutlet, How to Make Healthy Beetroot Tikki Recipe, Beetroot Chop

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
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 –

Sabudana Vada/tikki

Dilli Wali Aloo Tikki Chaat Recipe

Kale Chane Ke Kebab

Kathal Kebab

 

Video Recipe –

 

Beetroot Cutlet Recipe Ingredients
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
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 –

 

Slurry

 

1. In a bowl add cornflour, water, salt and pepper to form a slurry. Mix well.

 

Beetroot Cutlet –

 

Cutlet Recipe

 

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.

 

Beet Tikki

 

2. Mix everything well together to form a stiff dough.

 

Chukandar Recipe

 

3. Apply water on palms. This will prevent the dough from sticking and help in forming tikkis easily.

 

Beet Cutlet Recipe

 

4. Make cutlets from the dough.

 

 Cutlet Recipe

Chop

Chukandar Recipe

 

5. Dip it in cornflour slurry and coat well with breadcrumbs.

 

Shallow Fry Cutlet –

 

Beetroot Cutlet Recipe

 

1. Heat oil in a frying pan. Place cutlets and cook on all sides on a medium-low flame till golden brown.

 

Beetroot Cutlet Recipe

 

 

2. Serve hot with curd or dip of choice.

 

If you try this recipe please do let me know in the comment section. I would be happy to receive your feedback on my Social Media channels – Instagram, Facebook, Twitter

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Beetroot Cutlet -

Beetroot tikki/cutlet/ chop is a healthy, easy and delicious recipe prepared using beetroot, potato, rice flour and few other ingredients.
Prep Time10 mins
Cook Time10 mins
Refrigerate -30 mins
Total Time20 mins
Course: Appetizer
Cuisine: Indian
Servings: 2 People

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.

Video

Notes

• 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.


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