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
Step-by-step instructions
Step 1 · Grate beetroot and squeeze out excess water using a muslin cloth
Grate beetroot and squeeze out excess water using a muslin cloth. Boil and mash potato until smooth.
Step 2 · In a large bowl
In a large bowl, combine grated beetroot, mashed potato, chopped onion, green chili, ginger, and coriander leaves.
Step 3 · Add roasted gram flour
Add roasted gram flour, garam masala, cumin powder, salt, and lemon juice. Mix until the mixture comes together.
Step 4 · Divide the mixture into equal portions and shape into small
Divide the mixture into equal portions and shape into small, flat pattice.
Step 5 · Heat a tawa on medium flame and drizzle oil
Heat a tawa on medium flame and drizzle oil. Place pattice on the tawa and cook until golden brown on both sides, about 3-4 minutes per side.
Step 6 · Transfer cooked pattice to a plate lined with kitchen paper
Transfer cooked pattice to a plate lined with kitchen paper. Serve hot with green chutney or dahi (for non-vegan).
Why this recipe 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.
A note on tradition
Beetroot Pattice is a modern twist on the classic Indian aloo tikki, particularly popular in Maharashtra and Gujarat. It's often served during Navratri and Holi as a nutritious fasting snack (vrat ka khana) for those observing a satvik diet. With increasing awareness towards health and veganism, this dish has found its way into Indian lunchboxes, potlucks, and party menus, symbolizing the fusion of tradition and innovation in Indian vegetarian cuisine.