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Beetroot Aloo Pattice
Lunch • India
How to Make Beetroot Aloo Pattice (Traditional & Healthy Version)
Beetroot Aloo Pattice is a vibrant, nutritious snack from West India, especially popular in Gujarat and Maharashtra. This vegetarian patty combines earthy beetroot and starchy aloo (potato), seasoned with aromatic Indian spices, and shallow-fried on a tawa for a crispy finish. The dish is loved for its colorful appearance, mildly sweet flavor, and health benefits, making it a favorite during Navratri and Diwali festivities. Traditionally served as a lunch or light meal, Beetroot Aloo Pattice is often paired with green chutney or tamarind chutney, creating a perfect balance of flavors. Aloo pattice is a staple in Indian street food culture, but adding beetroot elevates its nutritional profile and gives it a unique twist. This healthy version uses minimal oil and incorporates wholesome ingredients like atta (whole wheat flour) and fresh coriander. The recipe is ideal for calorie-conscious eaters, vegetarians, and families looking for a tasty yet nutrient-rich lunch option. Its adaptability makes it suitable for regional variations, such as adding peas or spices according to local preferences. Beetroot Aloo Pattice is also a great way to introduce kids to vegetables in a fun and appealing way.
Ingredients(for 2 medium-sized patties per person)
- 1 cup (grated) Beetroot (Chukandar)
- 1 cup (boiled & mashed) Potato (Aloo)
- 1/4 cup (finely chopped) Onion (Pyaz) - optional
- 1 (finely chopped) Green chilies (Hari mirch)
- 2 tbsp (chopped) Coriander leaves (Dhaniya)
- 1 tsp (grated) Ginger (Adrak)
- 2 tbsp Atta (whole wheat flour) (For binding)
- 1/2 tsp Cumin powder (Jeera powder)
- 1/4 tsp Garam masala (Optional for extra flavor) - optional
- to taste Salt (Namak)
- 1 tbsp Oil (For shallow frying, use mustard or sunflower oil)
Instructions
- 1
Wash, peel, and grate the beetroot. Boil potatoes until soft, peel, and mash them.
5 minutes
Ensure beetroot is well drained to avoid soggy patties.
- 2
In a mixing bowl, combine grated beetroot, mashed potatoes, onion, green chilies, coriander leaves, grated ginger, cumin powder, garam masala, and salt.
5 minutes
Mix thoroughly for even spice distribution.
- 3
Add atta (whole wheat flour) to the mixture for binding. Mix until you get a firm dough-like consistency.
3 minutes
If mixture is too wet, add extra atta slowly.
- 4
Divide the mixture into equal portions and shape into round, flat patties.
3 minutes
Grease your palms lightly to prevent sticking.
Why This Dish is Healthy
This dish is a healthy choice as it incorporates nutrient-dense beetroot, which supports heart health and blood purification. The use of whole wheat flour instead of refined flour boosts fiber intake. Minimal oil and fresh herbs make it suitable for weight management and diabetes control. By avoiding deep-frying and using natural ingredients, Beetroot Aloo Pattice delivers wholesome nutrition without excess calories.
Beetroot Aloo Pattice is rich in dietary fiber, vitamins (especially folate, vitamin C), and minerals like potassium and iron from beetroot. Potatoes provide carbohydrates for energy, and atta (whole wheat flour) adds extra fiber, aiding digestion. The dish is low in saturated fat due to shallow frying and minimal oil use. Antioxidants from beetroot help fight free radicals, and coriander leaves add vitamin K and A. This recipe is naturally gluten-free if wheat flour is substituted with besan (gram flour).
Pro Tips
- 💡Tip 1: Use fresh beetroot for vibrant color and flavor.
- 💡Tip 2: Do not overcook patties; shallow fry for maximum crispiness.
- 💡Tip 3: Add a pinch of amchur (dry mango powder) for tanginess if desired.
Storage & Serving
Store leftover patties in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa or in an oven for best texture. Avoid freezing as it may affect crispiness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 130.0 kcal |
