Beetroot Cutlet
Lunch • India
How to Make Beetroot Cutlet (Traditional & Healthy Version)
Beetroot Cutlet is a vibrant and nutritious vegetarian snack, popular across India for its appealing color, earthy flavor, and health benefits. Traditionally, beetroot cutlets are served as a tea-time snack or as a light lunch, and they make frequent appearances during festivals like Holi and Diwali, thanks to their festive hue and versatile taste. The recipe blends grated beetroot with potatoes, peas, and aromatic Indian spices, then shallow-fries the mixture on a tawa to create crispy, golden cutlets without excess oil. Originating from the heart of Indian home kitchens, Beetroot Cutlet is celebrated for its simplicity and adaptability. It is a favorite among health-conscious families and is commonly prepared for school tiffin, potlucks, and gatherings. The dish is known for its mildly spiced, slightly sweet flavor, making it appealing to children and adults alike. Its regional variations can be found in Maharashtra and Bengal, where local spices and ingredients are added to enhance the taste. Beetroot Cutlet is an excellent choice for those seeking a wholesome, low-calorie meal. With beetroot as the main ingredient, it offers a unique taste and texture, while also providing essential nutrients. Its easy preparation and adaptability to various dietary needs make it a staple in modern Indian cuisine, fitting perfectly with the demands of calorie-conscious lifestyles.
Ingredients(for 2 medium cutlets per serving)
- 1 cup (grated) Beetroot (Chukandar)
- 1 medium (boiled & mashed) Potato (Aloo)
- 1/4 cup (boiled) Green peas (Matar)
- 1/4 cup (finely chopped) Onion (Pyaaz)
- 1 tsp Ginger-garlic paste (Adrak-lehsun paste)
- 1 (finely chopped) Green chili (Hari mirch) - optional
- 1/2 tsp Coriander powder (Dhania powder)
- 1/4 tsp Garam masala
- 2 tbsp Atta (whole wheat flour) (For binding)
- To taste Salt (Namak)
- 1 tbsp Oil (For shallow frying)
- 1 tbsp (finely chopped) Fresh coriander leaves (Dhania patta) - optional
Instructions
- 1
Wash, peel, and grate the beetroot (chukandar). Boil potato (aloo) and green peas (matar) until soft. Mash potatoes and peas.
5 minutes
Ensure beetroot is finely grated for smooth texture.
- 2
In a mixing bowl, combine grated beetroot, mashed potato, green peas, finely chopped onion, ginger-garlic paste, green chili, coriander powder, garam masala, salt, and fresh coriander leaves.
5 minutes
Mix well to evenly distribute spices and flavors.
- 3
Add atta (whole wheat flour) for binding. Mix until the mixture comes together and can be shaped into cutlets.
3 minutes
If the mixture feels wet, add a little more atta.
- 4
Divide the mixture into equal portions and shape into round or oval cutlets.
2 minutes
Wet your hands lightly to prevent sticking.
Why This Dish is Healthy
This recipe uses minimal oil and whole wheat flour for binding, making it high in fiber and low in saturated fat. Beetroot is a superfood known for its antioxidant properties, supporting heart health and blood pressure. The combination of vegetables and spices offers a balanced macronutrient profile, making Beetroot Cutlet a healthy option for lunch or light meals.
Beetroot Cutlet is packed with dietary fiber, vitamins A, C, and B6, and essential minerals like potassium and magnesium from beetroot. Potatoes and peas add plant-based protein and complex carbohydrates, while whole wheat flour (atta) increases fiber content and lowers the glycemic index. The shallow fry method reduces fat compared to deep-frying, making this dish lower in calories and suitable for calorie-conscious diets.
Pro Tips
- 💡Tip 1: Grate beetroot finely for even cooking and smooth texture.
- 💡Tip 2: Use minimal oil and a non-stick tawa to keep cutlets low-fat.
- 💡Tip 3: Customize spices to suit your family's taste and regional preferences.
Storage & Serving
Store leftover cutlets in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa or in an oven for best texture. Do not freeze, as the texture may change.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 130.0 kcal |
