Beetroot Cutlet

These delicious, crispy beetroot cutlets are easy to make at home which is a great party starter or a snack for evening tea/ coffee. They are crispy outside and soft inside in every bite.

My daughter likes beetroot dishes as it is pink in color. Not only for pink color, these beetroot cutlets tastes so good that my kids ask me to make it again and again. As it is healthy too, I love to make them at home.

These beetroot cutlets can be made by deep frying, shallow frying or it can be baked too. I have shallow fried in this recipe.

To get a even color throughout the cutlet, it is always good to deep fry. But shallow fried one’s too have even golden brown color as it can be moved and fried in the corners. They are equally crisp and delicious.

Bread crumbs can be bought from shop or it can be made at home in different ways. Corner breads can be dried out till it gets hard and can be grinded in mixer jar. Bread can be toasted and grinded in a mixer jar or fresh bread can be grinded to form bread crumbs. I used the brown bread crumbs.

Keeping the spice level to minimum, makes us to enjoy the real taste of beetroot which makes the cutlets more tasty. Do not miss out the amchur powder as it gives good taste.

Any variety of sauce goes well with these cutlets. Give it a try!! A must try recipe❤

Here is the video I made going step-by-step through the process:


  • Beetroot- 2
  • Boiled potato- 4 small one’s or 2 medium sized
  • Ginger garlic paste- 1 tsp
  • Green chilli- 2 (very finely chopped)
  • Turmeric powder- 1/4th tsp
  • Amchur powder- 1/2 tsp
  • Garam masala- 1/2 tsp
  • Cumin seeds powder- 1/2 tsp
  • Breadcrumbs- 3 tbsp
  • Salt- as needed
  • Coriander leaves- 3 tbsp

For outer coating:

  • Maida (all-purpose flour)- 2 tbsp
  • Cornflour- 1 tbsp
  • Breadcrumbs- 1 bowl or as required.


Boil the potatoes till it is cooked completely. Do not overcook it so that it turns mushy.

Peel the skin from beetroots and grate it using hand grater. You can use food processor too.
Heat 2 to 3 tbsp of oil in a pan. Add green chillies.
Add finely chopped onions.
Saute it for 1 minute.
Add ginger garlic paste and saute till the raw smell of ginger garlic goes away.
Add the grated beetroot.
Saute till the moisture from beetroot escapes.
Peel the skin from potatoes and mash it. Keep this ready.
Add the spices and saute till everything is mixed together. By this time, the moisture from beetroot should have evaporated.
Add the mashed potatoes.
Mix it well to smooth and saute till it rolls up to a soft dough like consistency itself. Garnish with coriander leaves.
Switch off the flame now.
Let it cool down a little.
Add three tbsp of breadcrumbs and mix it well till a dough is formed.
Now for coating, add needed water to the maida (all-purpose flour) and cornflour to make it like a batter.
Now pinch a small ball from the dough, shape it as cutlets. Dip it in maida-corn flour batter and then roll in breadcrumbs to form outer coating.
Repeat the process and complete the dough.
Cover it with cling wrap and refrigerate for 30 minutes.
Heat oil in a pan which is needed to shallow fry. Drop the cutlets and fry it both the sides and in all the corners. Fry in medium flame.


  • Once the oil gets heated, keep the flame in medium and fry the cutlets.
  • You can deep fry or bake the cutlets too.
  • Refrigerate for 30 minutes before frying.