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
Step-by-step instructions
Step 1 · Wash
Wash, peel, and grate the beetroot (chukandar). Boil potato (aloo) and green peas (matar) until soft. Mash potatoes and peas.
Step 2 · In a mixing bowl
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.
Step 3 · Add atta (whole wheat flour) for binding
Add atta (whole wheat flour) for binding. Mix until the mixture comes together and can be shaped into cutlets.
Step 4 · Divide the mixture into equal portions and shape into round or oval...
Divide the mixture into equal portions and shape into round or oval cutlets.
Step 5 · Heat oil on a tawa (griddle) over medium flame
Heat oil on a tawa (griddle) over medium flame. Place cutlets and shallow fry until both sides are golden and crisp.
Step 6 · Flip cutlets gently and cook both sides
Flip cutlets gently and cook both sides, adding a few drops of oil if needed.
Step 7 · Remove cutlets and place on absorbent paper to remove excess oil
Remove cutlets and place on absorbent paper to remove excess oil. Serve hot with green chutney or tomato ketchup.
Why this recipe 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.
A note on tradition
Beetroot Cutlet is popular in Maharashtra and Bengal, celebrated as a flavorful vegetarian snack during festivals like Holi and Diwali. It is commonly served at family gatherings and school tiffin, reflecting India's love for healthy, colorful, and easy-to-make lunch dishes. Its history is rooted in Indian home cooking, where seasonal vegetables are transformed into nutritious snacks.