Beetroot Cutlet is a crispy, vegan snack made of beetroot, potatoes, and flavored with Indian spices. These beetroot patties or tikki can be served fried, baked or air fried along with some Green chutney or used as filling for wraps and Burgers. Either way, these are delicious!!
Here is how to make heart shaped beetroot cutlet recipe or beetroot patties at home.
I had made these Beetroot cutlets a while back and thought why not make these for this year's Valentine's day as I love spicy food over sweet any day.
Going with the valentines theme, made these heart-shaped cutlets but you could make these the shape (round, oval) you like.
They are really pretty and delicious and the kids love it too so perfect for lunch box too!
These Beet Cutlets are
- vegan and super delicious
- beautiful red beet color
- crispy on the outside, soft inside
- easy to make
- can be fried, baked, or air fried.
- can be made ahead of time
- store well, freezer-friendly
Beetroot cutlets are these delicious crispy patties made of beetroot, potatoes and flavored with spices. These are covered with a bread coating before being fried or baked.
There are many ways and styles for making cutlets or patties.
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 also make them without bread or use rava semolina instead to coat.
You can either deep fry these cutlets or shallow fry (pan fry) or even better bake them or air-fry them.
Beetroot - I prefer to boil my beets for this recipe. You can also grate them raw and use them. Also, I get beetroot with its leaves so I’ve added them which really added to the taste and color but if you can’t find these, skip them.
Potatoes - Use boiled potatoes and either grate or mash them. Potatoes gives volume and helps bind the beetroot together.
Aromatics -fresh ginger garlic add good flavor, red onions add a nice crunch and green chilies some heat. You can skip the garlic but highly recommend adding ginger.
Spices - The spices flavor the sweet beetroot patties. I've used red chili powder, coriander powder, cumin powder, black pepper powder, chaat masala, amchur (dry mango powder), and salt
Breadcrumbs - I've used regular bread crumbs to bind the tikki mixture. You can also use 1-2 slices of bread or cornstarch instead. For coating the tikki I've used plain and panko breadcrumbs to coat them. You can also use rava (semolina) instead.
For coating - I've used some all-purpose flour, cornflour, salt for wet mixture and, breadcrumbs, dry parsley leaves, and salt for the dry mixture.
Step by Step Method
You can boil the potatoes and beetroot in a pot filled with water until the veggies are fork-tender or regular pressure cooker for up to 2-3 whistles on medium or in an Instant Pot (my preferred way).
Please refer to the recipe card below for Instant pot instructions.
To make the cutlet mixture
In a mixing bowl add the grated potato and beetroot along with ginger, garlic (optional), onions, green chilies, coriander leaves, spices (dry mango powder, chaat masala, coriander powder, red chili powder, cumin powder, salt, and pepper), beetroot leaves (optional) and bread crumbs.
Using a spoon or hand(preferred), mix it well and form a ball.
To shape the patties
Line a baking sheet with some parchment paper and keep it aside.
For regular oval or round shaped cutlets - you can simply shape it by hand. Apply some oil to your palms before shaping and roll round and flatten slightly.
For heart shaped cutlets . On a cutting board or clean surface place a parchment paper. Spray it with some cooking oil.
5- Place the Beetroot dough on this paper and place a plastic wrap over it.
6 - Using a rolling pin, roll it into ¼ inch thickness or to the desired thickness but don't make them too thick.
7 - Use a heart-shaped cutter (or any shape of choice) to cut and make heart shaped patties
8 - Place the patties onto the lined baking tray. Continue cutting the cutlets till there is no more space left to cut another cutlet.
Gather the remaining dough, form a ball and repeat the process (roll and cut) until you are left with a very small portion of dough that you can shape into a ball.
Refrigerate these cutlet patties for 1 hour or so or freeze for 30mins.
To bread the cutlet
Prepare the wet and dry coating for the cutlet.
9 - In a bowl add all the ingredients (all purpose flour, cornstarch and salt) for the wet mixture.
10 - Use water as required to make a smooth flowing batter (not to thick nor thin).
11 and 12 - In another bowl add all the ingredients (plain and panko breadcrumbs, salt, and dry parsley flakes) for the dry mixture. Mix well and keep aside.
13 - Take the cutlets out of the refrigerator or freezer. Dip cutlet (one at a time) in the wet mixture. Shake off any excess batter.
14 and 15 - Transfer to the dry mixture bowl. Coat one side, flip and coat the other side.
16 - Place back on the lined tray freeze for 30 mins to set if you have the time or fry or bake them.
Use one hand for handling the wet mixture contents and the other for the dry as otherwise, the dry mixture will become very clumpy.
To fry the cutlets
17 - Take the cutlets out of the refrigerator or freezer.
18 - To fry these, heat sufficient oil in a wok (kadhai) or pan on medium heat and once hot, add the cutlets one or two at a time. Do not overcrowd.
19 - Fry until golden brown and keep flipping (gently) in between.
20 - Drain and remove on tissue paper to absorb excess oil. Crispy and vegan Beetroot Cutlets are ready!!
You can also shallow fry these cutlets, bake or air fry them (see the recipe card below for details)
Serve these beetroot cutlets hot as snacks or appetizers or for breakfast with some Green chutney and/or tomato ketchup.
Alternately you can also use these as a filling for your burgers, sandwiches, wraps as well as in your salads.
They make a great meal for kids lunchbox too!
For Cutlet mixture: If you feel the patties are crumbling or feel moist, add more bread crumbs and or potatoes or cornstarch. The bread crumbs help soak the moisture and bind. Alternately use rice flour or cornstarch (cornflour) to bind the mixture.
Shaping: You can make these cutlets in any shape not necessarily heart. The easiest and quickest way would be to roll them around and flatten them slightly like regular tikkis.
Refrigerating or freezing the cutlets: before breading (coating) and frying is optional but recommended since it helps set the cutlets thus prevents them from crumbling.
Coating: While coating the wet and dry mixture, use one hand for handling the wet mixture and the other for the dry as otherwise, the dry mixture will become very clumpy.
Frying: Do not overcrowd the pan while frying. Test one cutlet first to see if it's breaking in the oil. If it is, add some more breadcrumbs or cornstarch to it and try again.
Frequently asked questions
Yes, you can make beetroot cutlets without breadcrumbs. Use cornstarch or bread slices to bind the mixture and use rava (semolina) to coat the patties.
Alternately, you can also make them without any breading or rava, just make tikkis and shallow fry or pan fry.
Yes, you can freeze these cutlets. They are good for up to 3 months when frozen.
Yes, you can make and store the beet tikki for 2-3 days in the refrigerator and in the freezer for longer use.
To freeze, Line the breaded cutlet on a parchment-lined baking sheet and cover and freeze. Once frozen, transfer them to freezer-safe ziplock bags or containers.
When ready to eat, just remove from the freezer and fry or bake or air-fry them until golden and crispy.
To store leftover patties, allow them to cool completely. Store in the refrigerator for 3-4 days and in the freezer for longer use.
When ready to eat just remove from the freezer and panfry or reheat in a preheated oven at 375F for 15-20 mins or in the air fryer at 400F for 5 to 10 mins or until heated through and crispy.
Alternately you can also microwave them for few seconds for softer tikki.
More Valentines Day recipes
- Chocolate Drizzled Popcorn
- Red Velvet Brownies
- Red Velvet Cupcakes
- Chocolate Covered Strawberries
- Beet and Carrot Mac and Cheese
Hope you enjoy this Heart Shaped Beetroot Cutlets as much as we do!! If you give this recipe a try, we did love to hear from you ❤️ Please let us know your rating ⭐️and feedback in the comments below. Thank you!
- 1-2 medium beetroots boiled, peeled and grated, approximately 1 cup grated
- 2 large potatoes boiled, peeled and grated, approximately 2 cup grated
- 1 teaspoon garlic paste optional
- 1 teaspoon ginger paste
- ¼ cup red onion finely chopped
- ¼ cup cilantro leaves finely chopped
- 2 green chillies finely chopped, adjust to taste
- 2-3 beet root leaves finely chopped, optional but highly recommend
- ⅛ teaspoon black pepper or to taste
- 1-2 teaspoon dry mango powder amchur powder, or use lemon juice
- 1-2 teaspoon chaat masala
- 1 teaspoon red chilli powder or to taste
- 2 teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ to 1 cup bread crumbs plain
- salt adjust to taste
- Oil for frying
- ¼ cup all purpose flour
- ¼ cup cornflour
- pinch salt
- Water as required
- You can boil the potatoes and beetroot in a stock up filled with water until the veggies are fork tender or regular pressure cooker for upto 2-3 whistles on medium or in Instant pot (my preferred way).
To boil potatoes and Beetroot in Instant Pot
- Add 1.5 cups of water to the stainless steel pot and place the beetroot and potatoes on a trivet and pressure cook on manual (high pressure) for 15 mins for bigger ones cook for 20 mins followed by quick release.
- Using tongs carefully transfer the beetroot and potatoes on to a plate for cooling. Once cool enough (still warm) to handle, start peeling them. You may want to wear gloves while peeling beetroot if you don't like pink hands 🙂 Grate them and keep aside while you gather other ingredients.
To make the Beetroot Cutlets
- Line a baking sheet with some parchment paper and keep it aside.
- In a mixing bowl add the grated potato, beetroot, ginger, garlic, 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 and bread crumbs. Using a spoon or hand(preferred), mix it well and form a ball.
- 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 (apply some oil to the palms before shaping).
- On 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.
- Using a rolling pin roll into ¼ inch thickness or to the desired thickness but don’t make them too thick.
- Take 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 mixture 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 that you can shape into a ball. Refrigerate these for hour or so or freeze for 15-20 mins.
- In the meanwhile prepare the wet and dry coating for the cutlet. In a bowl add all the ingredients for the 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 the dry mixture. Mix well and keep aside.
- 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 15-30 mins to set.
To fry beetroot cutlets:
- Heat sufficient oil in a deep wok or pan 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, bake or airfry them (see notes for details).
To bake beetroot cutlets:
- Preheat the oven to 375F-400F. 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. Cook for about 20-30 mins or until done and golden brown flipping them halfway through
To Air-fry beetroot cutlets:
- You can air fry them with and without breading. For breading, dip the tikki in regular bread crumbs to form a thin layer and then air-fry at 400F for 10-15 mins flipping half way through.
- Our crispy and vegan Beetroot Cutlets are ready. Serve them hot as snacks or appetizers with some Green chutney and/or tomato ketchup.