Beetroot cutlets are a bright, flavourful, and nutritious snack that works for breakfast, tiffin, evening tea, or even a light dinner.
These cutlets are crisp on the outside, soft inside, and packed with iron, fibre, and natural sweetness from beetroot.
🌿 Ingredients
- 1 medium beetroot (grated)
- 1 medium potato (boiled & mashed)
- 2 tbsp green peas (optional)
- 2 tbsp roasted peanut powder OR besan
- 1 green chilli (finely chopped)
- ½ tsp ginger paste
- ½ tsp cumin
- ½ tsp chilli flakes or red chilli powder
- ¼ tsp garam masala (optional)
- Salt to taste
- 1 tsp oil + extra for shallow frying
- Fresh coriander (chopped)
👩🍳 How to Prepare
- Heat 1 tsp oil in a pan and sauté grated beetroot for 2–3 minutes.
- Add peas (optional), chilli, and ginger. Mix well.
- Switch off the flame and let it cool.
- In a bowl, add mashed potato, beetroot mixture, cumin, masala, salt, and peanut powder/besan.
- Mix until the dough comes together.
- Shape into small round or heart-shaped cutlets.
- Heat a pan with a little oil and shallow fry each cutlet on medium flame for 3–4 minutes per side.
- Serve hot with mint chutney or curd dip.
💪 Why This Is Healthy
- Beetroot boosts haemoglobin and improves stamina
- Potato binds cutlets without maida
- Peanut powder adds healthy fats & protein
- Only shallow-fried — not deep-fried
- Suitable for kids, seniors, and weight-conscious diets
🍽️ Serving Ideas
- Serve with curd + black pepper
- Wrap inside a roti for a healthy roll
- Pair with green tea or lemon water