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4.5 from 2 votes


Beetroot Cutlet recipe with a detailed photo and video recipe – is a easy, colorful and healthy snack / appetizer made from potato, beetroot and aromatic Indian spices. 

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast, Evening Snack
Cuisine: Indian
Servings: 9 cutlets
Author: Achala



  • 1 medium size beetroot (washed and peeled)
  • 1 cup potatoes (boiled,peeled and mashed)
  • 3 tbsp rice flour
  • 3 tbsp coriander leaves finely chopped
  • 1 green chillies finely chopped
  • Salt to taste
  • ½ tsp red chilli powder
  • ¼ tsp garam masala
  • 1 tsp dry mango powder (amchur powder)
  • ½ tsp chaat masala
  • 1 tsp ginger paste
  • ¼ cup semolina/rava/suji
  • Oil as required for frying


preparing the beetroot cutlet mixture :

  • Collect all the required ingredients.
  • Grate the beetroot in a bowl as fine as possible.
  • Use small side holes grater for shredding the beetroot.
  • Add in boiled and mashed potatoes.
  • Then add chopped green chillies, coriander leaves and ginger paste.
  • Now add salt, red chilli powder, garam masala, dry mango powder, and chaat masala.
  • Add rice flour. Instead of rice flour you can also add cornstarch or soaked bread slices.
  • Mix everything well with your hands.
  • Combine well making sure all the spices are mixed well and dough is formed.

making beetroot cutlet :

  • Take a small portion of the dough.
  • Roll it into a log shape and slightly press them between your palm. Shapen them depending on your choice.
  • Make round tikkis out of the mixture and align them on a plate.
  • Likewise, prepare the rest of the cutlets.
  • Spread the semolina on a plate.
  • Place each beetroot tikki on the semolina and ensure that they are evenly coated on all sides by the semolina.
  • Turn the tikki and make sure that the other side of the tikki is also covered with semolina. Dust off the extra rava.
  • Do this with all the cutlets.
  • The coated cutlets can be deep fried / shallow fried on pan .

frying the cutlet :

  • Heat 2 tablespoon oil in a pan on medium flame.
  • When the oil is hot, place the tikkis leaving enough space between them.
  • Let them cook on one side.
  • Gently turn them over with a spoon and let the other side cook as well.
  • Fry the tikkis until both the sides of the cutlet turns golden brown by flipping.
  • Once done remove from the oil and place the fried beetroot cutlets on kitchen paper towels for extra oil to be absorbed.
  • Repeat the same with the other patties.
  • Serve beetroot cutlet hot with green chutney or dip or sauce of your choice.


  • Take care that potatoes while boiling don't absorb excess water . If they do , after cooking place the potatoes on tissue paper so that excess water goes .
  • If you want you can add any other mixed veggies too .
  • You can either deep fry them or shallow fry them on pan. Both taste equally good.But if you are doing in large quantity , better to deep fry as it gets over equally.
  • Make sure your beetroot and potato are totally dry before mashing/grating.
  • The addition of salt and other masala powders depends on the size and type of potato used. Do give a taste of the mixture before forming into patties and adjust the salt, spiciness and other masala quantity as per your taste.
  • Cutlet mixture should be dry enough to make the patty shape.
  • The outer coating should be less for this cutlet, so that the color of the beetroot is seen through outside.
  • Try to fry the cutlets in medium flame. High flame leads to burnt semolina and low temperature leads to oil absorption.