BEETROOT CUTLET | Beetroot Tikki |Beetroot Patties

BEETROOT CUTLET | Beetroot Tikki |Beetroot Patties |Step by step procedure with  detailed pictures

Cutlets / Tikki are common tea time snack. Beetroot cutlets are much appetizing, colorful and delicious than any other cutlets. Cutlets are perfect starter for parties. Yesterday, I made this as a vegetarian starter for a small get together party and this was a big hit.

BeetrootCutlet (20)

Deep fried cutlet versions are more crisp and evenly colored on all the sides. It is also bit oily and also you could not reuse the deep fried oil again. Shallow fried or pan fried cutlets are advisable. I fried the cutlets in a pan and used less than half cup oil for 16 cutlets. If you are using deep fry method, use less oil in a narrow kadai and fry 2 or 3 in each batch.

BeetrootCutlet (21)

Check out my other Tea time snacks.


  • Tea time snack, After school snack.
  • Starter / Appetizer.

AUTHOR : Dimple                           CUISINE :Indian
COURSE : Snack , Appetizer          YIELD : 12-15 cutlets


  • Beetroot – 2 (large)
  • Carrot(opt) – 2
  • Salt – as needed
  • Potato – 1 (large)
  • Oil – 1 Tbsp + for shallow fry
  • Cumin seeds – 1 Tsp
  • Onion – 1 cup (finely chopped)
  • Green chilli – 1
  • Red chilli powder – 1 Tsp
  • Coriander powder – 2 Tsp
  • Amchur / Dry mango powder – 1 Tsp
  • Fennel seeds – 1 Tsp

For Coating :

  • Corn flour – 2 Tbsp
  • Maida / all purpose flour – 1 Tbsp
  • Bread crumbs / Rava – 1 cup or as needed


  1. Boil potatoes. (Pressure cook it for a whistle or cook in boiling water until soft)
  2. Peel, wash and grate the beetroot and carrot. (Add any vegetables you like)
  3. Finely chop onions and very thinly slice green chillies.


  1. Add little salt to grated beetroot and carrots and combine it using a fork. Let it sit for 10- 15 min.
  2. Squeeze out the water from the salted veggies. Save the water for later use.
  3. In an idly pan or any steamer, steam the beetroot for 8-10 min.
  4. Heat a pan and dry roast fennel seeds for few seconds and transfer it.
  5. In the same pan add oil. When it is hot add cumin seeds.
  6. When it starts to crackle add ginger garlic paste. It may spill out. Stay little away.
  7. Saute for a min. Add finely chopped onions and green chillies. Saute until onion starts to turn golden brown.
  8. During this time, peel the skin and mash the boiled potatoes. Crush the roasted fennel seeds a little.
  9. When onions are done, add in spice powders. (red chilli powder, coriander powder, dry mango powder and crushed fennel)
  10. Add salt if needed and saute for a min. Add the mashed potatoes and combine well.
  11. Add steamed veggies and give a good mix. Cook for 2 min and turn off the heat.
  12. Let it cool down. Make small balls out of it. Flatten it in desired shape and our patties are ready. (round / oval / heart shape)

For Coating :

  1. Take the beetroot water (that we saved from squeezing the beetroot) in a bowl.
  2. Add the corn flour and maida. Combine well to form a batter consistency. Add  little more water only if needed.Take bread crumbs/rava in a plate.
  3. Take one patty at a time dip it in the batter. Do not leave it for long time, just dip it, flip and remove it.
  4. Place it on the bread crumbs and coat it well. Do the same for all the patties.
  5. Cover it and refrigerate these patties for an hour or 2. Helps in holding the shape.
  6. Heat a pan. Add oil(app. 4 Tbsp for one batch). Place the patties and cook until golden brown. Then flip it and cook on the other side until golden brown.


  • After steaming you may have little more moisture in the beetroot. Squeeze that too.
  • Squeeze out the water completely. This helps to hold the shape of the cutlet and  also uses less oil while frying the cutlet.
  • If you do not have amchur powder, add few drops of lemon.
  • You could alter spice powders as per your taste. Add garam masala if needed.
  • If your masala looses the consistency and you could not make balls out the mix, add some bread crumbs to the mix and try to make balls.
  • Before frying, sprinkle some more bread crumbs on the refrigerated patties if needed.
  • If you do not have bread crumbs simply use rava / sooji for coating the patties.
  • If you have excess beetroot water, add that while preparing chapati or poori for mixing the dough. It will give you colored chapati or poori. You could refrigerate the beetroot water and use it for the next day.

Do try this recipe at home and let me know how it turned out for you. Share your comments down below in the comment section.

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Step by Step Procedure with pictures :

BeetrootCutlet (1)BeetrootCutlet (2)BeetrootCutlet (3)BeetrootCutlet (4)BeetrootCutlet (5)BeetrootCutlet (6)BeetrootCutlet (7)BeetrootCutlet (8)BeetrootCutlet (9)BeetrootCutlet (10)BeetrootCutlet (11)BeetrootCutlet (12)BeetrootCutlet (13)BeetrootCutlet (19)BeetrootCutlet (14)BeetrootCutlet (15)BeetrootCutlet (16)BeetrootCutlet (17)BeetrootCutlet (18)BeetrootCutlet (21)


12 thoughts on “BEETROOT CUTLET | Beetroot Tikki |Beetroot Patties

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