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Vegan Beetroot Pattice
Lunch • India
How to Make Vegan Beetroot Pattice (Traditional & Healthy Version)
Vegan Beetroot Pattice is a vibrant and nutritious Indian snack that has roots in street food culture across urban India, especially in cities like Mumbai. Traditionally enjoyed as a teatime treat or as part of festive spreads, this pattice is made with grated beetroot, mashed aloo (potato), and aromatic Indian spices, all shaped into patties and pan-seared on a tawa. The earthy sweetness of beetroot pairs harmoniously with the warmth of garam masala and the freshness of hara dhania (coriander leaves), creating a satisfying and wholesome dish. Loved for its eye-catching color and subtle flavors, Beetroot Pattice is naturally vegan and can be easily adapted to suit various dietary needs. It's a popular choice during festivals like Navratri and Holi, where light, nutritious snacks are favored. The pattice can be enjoyed with green chutney or as a burger substitute in modern Indian kitchens, making it a versatile option for lunch or as a healthy party appetizer. With its combination of nutrition and taste, this recipe is perfect for those looking to enjoy authentic Indian street food at home while staying health-conscious.
Ingredients(for 2 medium pattice per serving)
- 1 cup (grated) Beetroot (chukandar)
- 1 medium (boiled & mashed) Potato (aloo)
- 1 small (finely chopped) Onion (pyaaz)
- 1 (finely chopped) Green chili (hari mirch) - optional
- 2 tbsp (finely chopped) Coriander leaves (hara dhania)
- 1 tsp (grated) Ginger (adrak)
- 2 tbsp Roasted gram flour (sattu or besan)
- 1/2 tsp Garam masala
- 1/2 tsp Cumin powder (jeera powder)
- to taste Salt (namak)
- 1 tsp Lemon juice (nimbu ras)
- 2 tsp Oil (for shallow frying, use cold-pressed if possible)
Instructions
- 1
Grate beetroot and squeeze out excess water using a muslin cloth. Boil and mash potato until smooth.
5 minutes
Removing moisture ensures crispy pattice.
- 2
In a large bowl, combine grated beetroot, mashed potato, chopped onion, green chili, ginger, and coriander leaves.
3 minutes
Mix ingredients well for even flavor.
- 3
Add roasted gram flour, garam masala, cumin powder, salt, and lemon juice. Mix until the mixture comes together.
2 minutes
Gram flour binds the mixture and adds protein.
- 4
Divide the mixture into equal portions and shape into small, flat pattice.
3 minutes
Moisten hands with water to prevent sticking.
Why This Dish is Healthy
This recipe is a healthy choice because it uses wholesome, plant-based ingredients without any refined flour or deep frying. Beetroot increases hemoglobin levels and aids detoxification, while gram flour boosts protein content. The shallow frying method keeps calories in check, and the absence of dairy or animal products makes it suitable for vegan diets. It's high in fiber, supports gut health, and is naturally gluten-free if besan is used. Perfect for those tracking calories or aiming for weight management.
Beetroot is a powerhouse of nutrients, rich in dietary fiber, folate, manganese, and vitamin C. The inclusion of potato adds complex carbohydrates and potassium, while gram flour provides protein and iron. This Vegan Beetroot Pattice is low in fat due to minimal oil usage and is free from cholesterol. The use of fresh herbs and spices not only enhances flavor but also adds antioxidants and anti-inflammatory properties. This dish is a well-balanced source of vitamins, minerals, and plant-based protein, making it an excellent addition to a healthy diet.
Pro Tips
- 💡Tip 1: Squeeze beetroot thoroughly to avoid soggy pattice.
- 💡Tip 2: Add a pinch of black salt for extra flavor.
- 💡Tip 3: For extra crispiness, lightly dust pattice with dry roasted besan before frying.
Storage & Serving
Store cooled, cooked pattice in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa or in a toaster for best texture before serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 110.0 kcal |
