Beetroot Cutlets are these crispy,vegan, fried/baked breaded snacks/appetizers made of a mixture of beetroot, potato and Indian spices. You can serve these along with some Green chutney and/or ketchup.
I had tried these cutlets a while back and thought why not make these for this year’s Valentines day as I love spicy food over sweet any day. Going with the theme, made these heart shaped but you could make these the shape (round, oval) you like. When I purchased the beetroot, it came with its leaves so I’ve added the leaves too which really added to the taste and color but if you can’t find these, skip them. There are many ways you can make these type of snacks/appetizers. For this recipe, I prefer to make these as cutlets (breaded) rather than tikki (non-breaded) as I like the combination of a crispy crust and soft filling. You can either deep fry these cutlets or shallow fry or even better bake them.
Who doesn’t love deep fried food, it somehow is always so tasty. I love it too but in moderation. Prefer making these usually when we have company to share them. Or I make a batch and freeze these so that I can have them when I crave. There are two ways you can freeze them. Bread them and freeze or fry and freeze. These should be are good for up to 2-3 months when frozen (but mine never last that long). When ready to eat just remove from the freezer and fry or or to reheat the fried one, place them on a preheated oven at 375F for 15-20 mins or until they are nice, hot and crispy.
Now to the recipe…
Ingredients: (makes 12-14 cutlets)
1-2 medium beetroots boiled and grated (approximately 1 cup grated)
1 large potato boiled (approximately 1 cup grated)
1 tsp garlic paste
1 tsp ginger paste
1/4 cup chopped onion
1/4 cup coriander leaves finely chopped
2 green chillies finely chopped (or to taste)
2-3 beet root leaves finely chopped (optional but highly recommend)
1/8 tsp black pepper powder or to taste
1-2 tsp dry mango powder (amchur powder)
1-2 tsp chaat masala
1 tsp red chilli powder (or to taste)
2 tsp coriander powder
1/2 tsp cumin seeds powder
1 cup plain bread crumbs
salt or to taste
1 tbsp cornflour
Oil for frying
1/4 cup all purpose flour
1/4 cup cornflour
salt to taste
Water as required
1/2 cup regular bread crumbs
1 cup panko bread crumbs
1 tsp parsley leaves
pinch of salt
In a mixing bowl add the grated potato and beetroot. Give it a quick mix and add ginger garlic paste,onions, green chillies and coriander leaves. Mix and add all the spices – dry mango powder, chaat masala, coriander powder, red chilli powder, cumin seeds powder salt and pepper followed by beetroot leaves, cornflour and bread crumbs. Using a spoon or hand(preferred), mix it well and form a ball. Cover and refrigerate it for hour to two.
This step is required only if you are making it heart shaped. For regular oval or round shaped you can simply shape it by hand. Line a baking sheet with some parchment paper and keep it aside. Now onto a cutting board or clean surface layer a parchment paper. Spray it with some cooking oil. Place the Beetroot dough on this paper. Place a plastic wrap over the dough and using a rolling pin roll into 1/4 inch thickness or to the desired thickness but don’t make them too thick. Now using a heart shaped cutter (or any shape of choice) cut the dough and place the cutlet onto the lined baking tray. Continue cutting the cutlets till there is no more space left to cut another cutlet. Gather the dough again and form a ball and repeat the process (roll and cut) until you are left with a very small portion of dough which you can shape into a ball. Refrigerate these for hour or so.
In the mean while prepare the wet and dry coating for the cutlet. In a bowl add all the ingredients for wet mixture. Use water as required to make a smooth flowing batter (not to thick nor thin). In another bowl add all the ingredients for dry mixture. Mix well and keep aside.
Now remove the cutlets from the refrigerator and one by one dip them first in the wet mixture and then in the dry one. Make sure to use one hand for handling the wet mixture contents and other for the dry as otherwise the dry mixture will become very clumpy. Dip cutlet (one at a time) in wet mixture shake off excess and then transfer to the dry mixture bowl. Flip and try coating the cutlet evenly on both sides. Place back on the lined tray freeze for 30 mins to set.
To fry these, heat sufficient oil in a vessel on medium heat and once hot, add the cutlets one or two at a time. do not overcrowd. Fry until golden brown and keep flipping in between. Drain and remove on a tissue paper to absorb excess oil. You can also shallow fry these cutlets or bake them (see notes for details).
- To Bake these cutlets- preheat the oven to 375F. Line baking tray with parchment paper. spray with cooking oil to evenly coat the parchment paper. Place the breaded cutlets on it and spray the cutlets too. Now cook for about 20-30 mins or until done and golden brown flipping them half way through
- There are two ways you can freeze them. Bread them and freeze or fry and freeze. These should be are good for up to 2-3 months when frozen. When ready to eat just remove from the freezer and fry or or to reheat the fried ones; place them on a preheated oven at 375F for 15-20 mins or until they are nice, hot and crispy.
That’s it, our crispy and vegan Beetroot Cutlets are ready. Serve them hot as snacks or appetizers with some Green chutney and/or tomato ketchup. Enjoy!!