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.
- 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.