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Beetroot Pattice
Lunch • India
How to Make Beetroot Pattice (Traditional & Healthy Version)
Beetroot Pattice is a vibrant and nutritious snack from West India, especially popular in Maharashtra and Gujarat. Traditionally served during lunch or as a hearty tea-time treat, this vegetarian recipe brings together the earthy sweetness of beetroot (chukandar) and aromatic spices, making it a favorite at festive gatherings like Diwali and Holi. The pattice, or patties, are shallow-fried on a tawa, offering a healthy alternative to deep-fried snacks, and can be enjoyed with chutneys or yogurt. The dish is celebrated for its colorful appeal and unique taste, combining the subtle flavors of mashed potatoes (aloo) with beetroot, along with regional spices like jeera (cumin), dhania (coriander), and green chillies. Beetroot Pattice is a great choice for calorie-conscious individuals and those seeking to add more vegetables to their daily diet. It is also a versatile recipe, easily adapted for weight loss, diabetic-friendly, or high-protein versions. Its roots in West Indian cuisine make it a must-try for anyone looking to explore authentic Indian flavors.
Ingredients(for 2 medium-sized pattice per serving)
- 1 cup grated Beetroot (chukandar) (fresh, peeled)
- 1 medium boiled & mashed Potato (aloo) (for binding)
- 1/2 cup finely chopped Onion (pyaz)
- 1 finely chopped Green chillies (hari mirch)
- 2 tbsp finely chopped Coriander leaves (dhania)
- 1 tsp grated Ginger (adrak)
- 1/2 tsp Cumin powder (jeera)
- 1/2 tsp Garam masala (optional for extra flavor) - optional
- to taste Salt
- 2 tbsp Whole wheat flour (atta) (for dusting and binding)
- 1 tbsp Oil (for shallow frying)
Instructions
- 1
Wash, peel, and grate the beetroot. Squeeze out excess water to avoid soggy pattice.
5 minutes
Use kitchen paper to absorb moisture for crispier pattice.
- 2
Boil the potato until soft, then peel and mash. Mix grated beetroot and mashed potato in a large bowl.
5 minutes
Ensure potatoes are cooled before mashing for a smoother texture.
- 3
Add chopped onion, green chillies, coriander leaves, grated ginger, cumin powder, garam masala (optional), and salt. Mix thoroughly.
5 minutes
Adjust spices to taste for regional flavor variations.
- 4
Add atta to the mixture for binding. Shape the mixture into medium-sized patties.
3 minutes
Wet your hands slightly to prevent sticking.
Why This Dish is Healthy
This Beetroot Pattice recipe uses only wholesome ingredients—no refined flour, minimal oil, and plenty of vegetables. It's low in calories compared to deep-fried snacks and provides micronutrients essential for immunity and metabolism. Whole wheat atta increases fiber, and the absence of dairy makes it vegan-adaptable. The shallow-frying method keeps fat content in check, ideal for weight loss and healthy eating.
Beetroot Pattice is rich in fiber, vitamins A and C, iron, and antioxidants thanks to beetroot and potatoes. The use of whole wheat flour (atta) boosts dietary fiber and complex carbs, supporting digestive health and sustained energy. Minimal oil is used for shallow frying, reducing unhealthy fats. Beetroot contains nitrates that aid blood pressure regulation, while ginger and coriander add anti-inflammatory benefits. Protein comes from potatoes and binding flour, making the dish well-balanced for vegetarians.
Pro Tips
- 💡Tip 1: Squeeze beetroot thoroughly to prevent soggy pattice.
- 💡Tip 2: Use fresh coriander and ginger for enhanced aroma.
- 💡Tip 3: For extra crispiness, dust patties lightly with atta before frying.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa to restore crispiness. Avoid freezing as the texture may change.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 120.0 kcal |
