When my dad mentioned he tried to eat beets daily, I googled the health benefits and found there is an impressive amount of goodness packed into that little vegetable. They are low in calories and a great source of fiber, vitamin C, iron, and magnesium and potassium. According to health.com, your risk of heart disease can drop and you can also lower your blood pressure.
While I typically served beets just boiled with a dash of lime juice, my friend Chaavi made some delicious beet cutlets that I had to make at home. Try it out – it’s as simple as aloo tikkis but with a chockful of nutrients!
Servings: 10 cutlets
Ingredients
- 2 medium beetroots (grated – about 2 cups)
- 2 large potatoes – boiled in pressure cooker for 7 whistles, and mashed
- 1/4 onion – finely diced
- 1/4 tsp turmeric powder
- 1/2 tsp red chili powder
- 1 tsp fennel powder
- 1/2 tsp cumin power
- 1 tbsp dhania powder
- 1/2 tsp garam masala powder
- 1 tsp chaat masala
- 1 tsp aamchur/dry mango powder
- 1/2 tsp ginger/garlic paste
- 1/4 cup bread crumbs or 2 slices of bread (white/brown) – soaked in water, squeeze the water out
- 1/4 cup semolina also know as rava or cream of wheat
- Oil to fry or optional – bake in air-fryer
Method:
- Squeeze out the water from the beetroot and then add to a large mixing bowl
- Mix in the potatoes
- Add in the remaining ingredients
- Mix everything well
- Now shape them into round cutlets or tikkis
- In a large mixing bowl, first squeeze out pan or pressure cooker, boil both the beetroot and potatoes together with some salt and enough water for 7 to 8 whistles on medium flame.
- Drain all the water. Then peel and grate the beetroot in a bowl.
- Grate the potato in the same bowl. This is done to get a even smooth mashed potato mix.
- Add all the spice powders, green chili, salt and corn starch. Instead of corn starch you can also add rice flour or soaked bread slices.
- Mix everything well with your hands. Now shape them into round cutlets or tikkis.
- Now, add the semolina to a plate
- Place each cutlet on the semolina to coat evenly on all sides by the semolina. Dust off any extra semolina
Shallow-fry option
- In a pan, add in 2 tbsp of oil, and when heated, fry the cutlets in it, flipping over, till it is crisp and golden on all sides
- To shallow fry on a stove, heat a nonstick pan on medium heat
- When hot, spray oil and arrange patties in single layer on the pan
- Continue cooking on medium heat until golden brown at the bottom
- Spray a little oil on the top of the cutlets and use a spatula, to flip them over
- Cook until the bottom layer is golden brown
- Turn off the heat and remove from the pan
- Serve hot, with a side of mint chutney
Air-fryer option
- Arrange cutlets on a sheet in a single layer. Spray some oil on the patties. Bake at preheated 350°F for 12 minutes. Flip them upside down halfway for even baking.
- Serve hot, with a side of mint chutney
Notes
- Do check the salt in the mixture before coating and frying the tikkis or cutlets.
- If the beetroot culet does not hold it’s shape or is too soft, add another slice of bread (mashed up) to the mashed beetroot mix