Beetroot Potato Cutlet Recipe – Crispy Indian Snack with Spices

Last Updated on 4 months by Neha Deshmukh

Beetroot Potato Cutlet Recipe – Crispy Indian Snack with Spices

Hey everyone! If you’re anything like me, you love a good snack. And honestly, what’s better than something crispy, flavorful, and made with veggies? Today, I’m sharing my go-to recipe for Beetroot Potato Cutlets. These aren’t just any cutlets; they’re packed with spice, have a gorgeous color, and are seriously addictive. I first made these for a little get-together with friends, and they were gone in minutes!

Why You’ll Love This Recipe

These cutlets are a winner for so many reasons. They’re relatively easy to make, even if you’re new to Indian cooking. Plus, they’re a fantastic way to sneak in some extra veggies – especially if you have picky eaters! The combination of earthy beetroot and fluffy potatoes, spiced just right, is simply divine. And that crispy semolina coating? Chef’s kiss.

Ingredients

Here’s what you’ll need to make these delightful cutlets:

• 250 grams beetroot
• 275 grams potatoes (about 2 medium)
• 1 teaspoon turmeric powder
• 1 teaspoon Kashmiri red chili powder
• 1 teaspoon fennel powder
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• 1 teaspoon chaat masala
• 1 teaspoon dry mango powder (amchur) or lemon juice
• 1 green chili, finely chopped (adjust to your spice preference!)
• 1 teaspoon black salt
• 1 teaspoon ground ginger
• 2 tablespoons corn starch or rice flour or 2 bread slices (soaked in water and squeezed dry)
• ½ – 1 cup rava (semolina), for coating
• 2 tablespoons oil, for frying

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe special.

• Kashmiri Red Chili Powder: Don’t skip this if you can help it! It gives the cutlets that beautiful vibrant red color without adding a ton of heat. It’s all about the look, you know?
• Amchur or Lemon Juice: This is key for that lovely tangy flavor that balances the spices. I usually use amchur powder, but lemon juice works perfectly fine in a pinch.
• Binding Agent: I’ve given you options for binding the cutlet mixture. Cornstarch gives a nice, clean texture. Rice flour is great if you’re avoiding corn, and soaked bread is a classic, comforting choice.
• Rava (Semolina): This is what gives the cutlets their signature crunch! Make sure to coat them generously – don’t be shy. You can adjust the amount depending on how crispy you like them.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we need to cook the beetroot and potatoes. Pressure cook the peeled beetroot and potatoes with a little salt and water for about 7-8 whistles. Let them cool completely – this is important! Once cool, grate them using a box grater.
2. Now for the fun part: mixing everything together! In a large bowl, combine the grated beetroot and potatoes with the turmeric powder, Kashmiri red chili powder, fennel powder, garam masala, coriander powder, chaat masala, amchur/lemon juice, green chili, black salt, and ground ginger.
3. Add your chosen binding agent (cornstarch, rice flour, or soaked bread) to the mixture. Mix everything really well with your hands until it all comes together and forms a firm, but not sticky, mixture.
4. Time to shape the cutlets! Take a portion of the mixture and shape it into a round patty, about ½ inch thick. Repeat with the remaining mixture. You should get around 10 cutlets.
5. Now, coat each patty generously with the rava (semolina), making sure it’s fully covered on all sides. This is where the crunch comes from!
6. Heat the oil in a pan over medium heat. Once hot, carefully place the cutlets in the pan (don’t overcrowd it!). Fry them for about 3-4 minutes per side, until they’re golden brown and crispy.
7. Remove the cutlets from the pan and place them on paper towels to drain any excess oil.

And that’s it! Your Beetroot Potato Cutlets are ready to be devoured.

Expert Tips

• Don’t skip the cooling step for the potatoes and beetroot. Warm veggies will make the mixture too mushy.
• If the mixture is too wet, add a little more cornstarch or rava.
• Make sure the oil is hot enough before adding the cutlets. This will help them get crispy.

Variations

• My Mom’s Version: My mom always adds a handful of chopped coriander leaves to the mixture for a fresh, herbaceous flavor.
• Spicy Kick: If you like things extra spicy, add a pinch of cayenne pepper or a finely chopped serrano chili.
• Cheese Please: My friend loves adding a sprinkle of grated paneer (Indian cheese) to the mixture for a richer, creamier cutlet.

Vegan Adaptation

These cutlets are naturally vegetarian, but to make them vegan, just ensure you’re using lemon juice instead of any dairy-based ingredients in your chaat masala blend (some brands include it).

Gluten-Free Adaptation

Simply use rice flour as your binding agent instead of bread slices. The semolina coating is naturally gluten-free, but double-check the packaging to be sure!

Spice Level Adjustment

Don’t be afraid to adjust the amount of green chili and red chili powder to suit your taste. Start with less and add more as needed.

Festival Adaptations

These cutlets are perfect for festivals like Holi and Diwali! They’re a great snack to have on hand for guests, and they travel well for picnics and potlucks.

Serving Suggestions

Serve these cutlets hot with your favorite chutney – mint-coriander chutney, tamarind chutney, or even a simple tomato ketchup all work beautifully. They’re also fantastic in burger buns with some lettuce and onion!

Storage Instructions

Leftover cutlets can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a pan or oven to restore their crispiness.

FAQs

What is the best way to get the cutlets extra crispy?

Generously coat the cutlets with rava and make sure the oil is hot before frying. Don’t overcrowd the pan, as this will lower the oil temperature.

Can I make these cutlets ahead of time?

Yes! You can prepare the mixture and shape the cutlets ahead of time. Store them covered in the refrigerator for up to 24 hours before frying.

What chutney goes best with beetroot potato cutlets?

Mint-coriander chutney is a classic pairing, but tamarind chutney or even a simple tomato ketchup work well too.

Can I bake these cutlets instead of frying?

You can! Preheat your oven to 200°C (390°F). Place the coated cutlets on a baking sheet lined with parchment paper and bake for 20-25 minutes, flipping halfway through. They won’t be quite as crispy as fried cutlets, but still delicious.

How can I adjust the spice level of this recipe?

Reduce the amount of green chili and red chili powder. You can also remove the seeds from the green chili to reduce its heat.