I’ve always been a sucker for cutlets (patties/tikkis) . I guess they remind me of my childhood – of afterschool snacks that next door ‘Sarla’ aunty dished out hot from her iron skillet, of those long train journeys from Calcutta to Kerala where vendor chants turned from ‘tikkis’ to ‘cutlets’, briefly interrupting our card games.
These homestyle beetroot cutlets are tender, juicy and packed with flavor. The slight golden crisp on the outside adds to the crunch. It’s the perfect ensemble of sweet, tangy and mildly spicy.
They make for a perfect evening snack, especially during the rains. I love pairing this with my cup of ginger-chai. You could also pair this with some green tea and a lovely hummus dip on the side. They are super versatile, so feel free to get creative 😊
These shallow fried cutlets use little oil and is quite simple to make. You should already have most of these ingredients handy in your kitchen.
Homestyle Beetroot Cutlets
- 1 tsp oil
- 1 large beetroot
- 2 large potatoes
- 1 medium sized onion, finely sliced
- 1-2 finely chopped or crushed green chilies
- 3-4 medium sized cloves of garlic, finely minced or crushed
- ½ inch ginger, finely minced or crushed
- If you don’t have fresh ginger and garlic, use ½ tsp ginger garlic paste instead
- ½ cup of frozen green peas
- A few chopped cashew nuts or skinned almonds (optional). I like the extra crunch and flavour that nuts add.
- ¼ tsp turmeric powder
- ½ Cumin (Jeera) powder
- ½ tsp coriander powder
- 2 tsp black Salt or 1 tsp chaat masala
- ¼ tsp Garam Masala (optional)
- 1 tsp Salt
- Chopped coriander Leaves
- 2 tbsp Wheat Flour or Corn Flour
- 2-3 tbsp Water
- ½ cup Bread crumbs (from toasted brown bread) or Semolina (Sooji)
- 2 tbsp oil (for a batch for 5 cutlets) for shallow frying
- Pressure cook or boil the potatoes until soft. Keep aside.
- Grate the beetroot and keep aside.
- In a medium sized tawa or non-stick pan, add 1 tsp of oil. Add a few cashew nuts or almonds (optional) and roast them for a few minutes until they are slightly golden.
- Add the crushed green chillies, ginger and garlic. Saute until the raw smell is gone and the garlic is crisp and golden.
- Add the finely sliced onions and saute until they are translucent.
- Add the grated beetroot and mix well to combine.
- Add turmeric powder, salt, cumin powder, coriander powder, black salt/chaat masala, garam masala (optional).
- Saute on medium flame for about 7-10 minutes until all the ingredients are well combined and any excess water from the beetroot is gone.
- Turn flame to low. Add the boiled potatoes. Mash the mixture well and fold to combine.
- Check salt levels of the mixture and add more if necessary.
- Turn off the flame. Add in the coriander leaves, frozen green peas and mix to combine.
- Use your hands to make small round patties and set them aside.
- Mix corn flour or wheat flour with water to make a smooth batter. It shouldn’t be too runny or too thick, just right the right consistency for you to coat the patties with.
- Dip the patties in the batter and then roll them in the bread crumbs (As part of the prep, you should have already toasted your bread and crushed them into fine crumbs). Set aside the patties for frying.
- Heat 2 tbsp of oil in a heavy bottomed pan or a non-stick tawa. Shallow fry the patties in batches of 4-5 till both the sides are slightly golden. Each batch can be fried with 2 tbsp of oil.
- Note* You might be tempted to add more oil but resist the urge, they taste just as good even without the extra oil.
- Serve the beetroot cutlets hot with some ketchup or with a dip of your choice. A hummus dip goes very well with this.