Beetroot cutlet recipe, without potato and maida, recipe with full video and step-by-step instructions. A no onion garlic beetroot cutlet recipe.

Cutlet is a popular snack made with different variety of veggies and in different combos too. I have posted many varieties of cutlet recipes in Jeyashris kitchen. This beetroot cutlet is a no onion no garlic version and can be made on fasting days too. Also, this doesn’t include any addition of potato or maida too.

Beetroot cutlets can be made in advance and stored in zip lock bags and can be used later. We can store this for a month in the freezer too. This cutlet is an easy kid-friendly snack recipe. This same recipe of mine was published in Kungumam Thozi Supplement, No onion no garlic recipes. Paneer and gram flour act as binding agents in this recipe.

Check out my other popular cutlet recipes.

Beetroot cutlet recipe

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5 from 1 vote

Beetroot cutlet recipe

Beetroot cutlet without potato or maida, perfect evening snack

Course Snack

Cuisine Indian

Keyword Gluten free,, starters

Prep Time 20

Cook Time 35

Total Time 55

Servings cutlets

Author Jeyashri suresh

Ingredients

1 cup grated beetroot
1 cup scrambled paneer
3 tbsp chopped coriander leaves
¼ cup besan | gram flour
2 tsp red chili powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala
1 tsp chaat masala
Bread crumbs as needed
Salt as needed
Oil for deep frying

For the cornflour slurry

2 tbsp corn flour
¼ tsp garam masala
2 pinches pepper powder
Little salt

Instructions

In a wide bowl, add grated beetroot, paneer, gram flour, coriander leaves, red chili powder, cumin powder, coriander powder, garam masala, chaat masala and salt.
Mix everything well.
The mixture has to be firm. If needed you can add 1-2 tbsp of gram flour.
Make a firm mixture. If it is watery, it will disintegrate in oil while frying.

Let’s make the cornflour slurry.

In a small bowl, add the corn flour, salt, pepper and garam masala.
Add little water to this and make this into a medium thin batter.
Grease your hands and take a big lemon sized portion of the beetroot mixture.
Make a ball and flatten it into a tikki.
Dip this into the corn flour slurry.
Immediately roll into the bread crumbs.
Do this for the rest of the mixture.
Arrange in a plate.
Keep this in a refrigerator for 30 minutes. You can keep this overnight also and fry this the next day.
Heat oil for deep frying.
Fry the cutlets in batches. Fry in medium flame.
Once it turns golden brown, take it out from the oil.
Drain in a kitchen towel.
Beetroot cutlets are ready.
Serve with green chutney or tomato ketchup.

Video

Beetroot cutlet - without potato and maida - Beetroot cutlet recipe

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Notes

1. You can replace grated paneer with boiled and mashed potato.
2. You can add few chopped cashew nuts to get a nice crunchy taste.
3. You can add ginger garlic paste and finely chopped onions to the beetroot cutlet mixture.
4. Beetroot cutlet can be frozen and fried later also.

In a wide bowl, add grated beetroot, paneer, gram flour, coriander leaves, red chili powder, cumin powder, coriander powder, garam masala, chaat masala and salt.