Beetroot Cutlet with Kasundi Chutney

If you’re a fan of Indian spiced delights, and craving for something that’s satisfying and bursting with flavours look no further than our Beetroot Cutlet with Kasundi chutney! A tantalising twist on the classic tikki/cutlets.

These cutlets, reminiscent of Indian spiced potato patties, offer a delightful fusion of textures and tastes that will leave you craving for more.

Picture this: a crispy exterior, tender on the inside, and packed with flavours that’ll make your taste buds dance. These cutlets are like a fusion between a potato cake and a falafel, making them incredibly versatile.

This delightful Beetroot cutlet is a cherished recipe from my mother-in-law. It is a testament to the art of flavour fusion, as it extracts the finest qualities from each ingredient, delivering a vibrant sensation of tastes to your palate. It’s a culinary gem that boasts simplicity, healthfulness, and a burst of colours, making it suitable for any occasion. Whether it’s a casual tea-time indulgence, an elegant party appetiser or a delectable burger patties.A perfect plant-based vegan alternative.

Traditionally, this cutlet finds its perfect match in a coriander-mint chutney, lending a refreshing note to each bite. Personally, I’ve developed a fondness for pairing it with kasundi chutney, which imparts a zesty twist. Furthermore, these versatile cutlets transcend their role as appetizers and can also shine as delectable vegan burger patties, offering a delicious plant-based alternative.

Why You will Love this Recipe:

1. Unique Flavour: Kasundi Chutney adds a distinctive and tangy flavour that complements the earthy sweetness of beetroot cutlets.
2. Vibrant Colors: The natural red hue of beetroot gives the cutlets a stunning and appetising appearance.
3. Nutrient-Rich: Beetroot is packed with essential nutrients, vitamins, and antioxidants, making these cutlets a healthy choice.
4. Complex Flavours: The blend of aromatic Indian spices like cumin, red chilli powder, and garam masala adds layers of flavour, making each bite exciting.
5. Texture Harmony: The combination of grated beetroot and mashed potatoes creates a delightful texture contrast – crunchy on the outside and tender on the inside.
6. Versatile: These cutlets can be enjoyed as snacks, appetizers, or even as burger patties, offering versatility in your culinary repertoire.

In summary, Beetroot Cutlets are a delicious, nutritious, and visually appealing dish that offers a range of flavours and textures to suit various tastes and occasions.

Ingredients Used to Make Beetroot Cutlet with Kasundi Chutney

Here are the ingredients you’ll need for this recipe:

For the Beetroot Cutlets:

• Beetroot ( raw, peeled and grated)
• Carrots (peeled and grated)
• Peas ( defrosted and mashed)
• Potatoes (boiled and grated or mashed)
• Aromatics (bay leaf, cloves, cardamom, fresh ginger, and green chilies)
• Spices (red chilli powder, cumin powder, black pepper powder, dry mango powder (amchur) garam masala, and salt)
• Peanuts – roasted , skin removed and ground
• kasundi (optional) – for a kick and mustard flavour

Ingredients for Coating:

• All-purpose flour
• Cornflour
• Salt (for the wet mixture)
• Breadcrumbs + Semolina (Rawa)
• Salt (for the dry mixture)

For the Kasundi Chutney

• Kasundi sauce
• Mayonnaise
• Hung Greek style yoghurt

Step by Step method to Make Beetroot Cutlet with Kasundi Chutney

Here are the simplified steps to make these Beetroot Cutlets:

1. Prepare the Vegetables:

• Boil the potatoes until they’re fork-tender (2-3 whistles in a regular pressure cooker).
• Cool, then grate or mash the potatoes and set them aside.
• Grate the carrots and beetroot.
• Mash the peas or grind them into a mash.

2. Make the Cutlet Mixture

• Heat a pan and add oil. Add the whole spices and sauté for 30 seconds.
• Add the grated beetroot and cook for 5 minutes.
• Now, add the grated carrots and mashed peas and cook for 8-10 minutes until the vegetables start to dry a bit.
• Stir in ginger and chilli paste and cook for another 2-3 minutes.
• Add the dry spices and mix well.
• Continue cooking until the mixture thickens, and all the water from the veggies evaporates.
• Remove it from the pan, spread it on a platter to cool quickly, and discard the whole spices.
• Once it’s a bit cold, add the grated potato, ground peanuts, Kasundi (optional). Mix everything together. Add 2 tbsp of bread crumbs only if your mixture is wet and mix well.

3. Roll the Cutlets

• Divide the mixture into small, equal-sized balls.
• Roll them and flatten them into thick discs or tikkis. You can shape them as you prefer.
• Dip them in a flour slurry and then coat them in bread crumbs on all sides. Gently press and set them aside.

4. Cooking the Cutlets:

• Heat a pan with oil and place the cutlets in the hot oil.
• Cook them on both sides until they turn brown.
• Remove them and serve with chutney.

Alternatively, you can add 1 cup of oil to a frying pan over medium heat, fry the cutlets until they’re golden brown, and serve them with kasundi chutney. Enjoy your delicious beetroot cutlets!

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Helpful Tips and Tricks to make Beetroot Cutlet with Kasundi Chutney:

Here are some important tips for achieving the best results when making Indian spiced Beetroot Cutlets:

1. Chill Boiled Potatoes: For optimal texture and binding, refrigerate the boiled potatoes for a minimum of 6 hours before incorporating them into the mixture.
2. Evaporate Vegetable Moisture: When sautéing the vegetables, ensure that all the water from the vegetables has completely evaporated, leaving the mixture dry. This helps prevent the cutlets from breaking during frying.
3. Adding the Potatoes: Adding the potatoes to the mixture after it has cooled down a bit prevents them from releasing excess moisture. This ensures that your Beetroot Cutlets maintain the desired texture and don’t become soggy.
4. Remove Whole Spices: Before shaping the cutlets, be sure to remove all the whole spices from the mixture. Also, taste the mixture to confirm the salt level is to your liking.
5. Cool Mixture: Allow the mixture to cool down before forming the cutlets. This makes it easier to handle and shape them. Refrigerating the cutlets before breading (coating) and frying is optional but recommended since it helps set the cutlets thus prevents them from crumbling.
6. Maintain Clean Hands: To keep your hands from becoming sticky or gunky during the preparation process, use a wet hand for handling the batter and a dry one for coating the cutlets with breadcrumbs. This helps maintain cleanliness and efficiency.

These tips will help you create perfect Indian spiced Beetroot Cutlets that are flavourful, well-textured, and easy to handle. Enjoy your cooking!

More Appetiser Recipes that you will Love:

1. Puff Pastry Pinwheel Samosa
2. Kalmi Vada
3. Crispy Tandoori Smashed Potatoes with Mustard Oil
4. Puff Pastry Tartlets with Ricotta

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Beetroot Cutlet with Kasundi Chutney

Serves: 15 Cutlets Prep Time: 20 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 7 voted )

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Ingredients

For the Cutlets

• 1.5 cups grated beetroot
• 1.5 cups grated carrot
• 2 cups peas, mashed
• 1.5 cups mashed potatoes 
• ¼ cup roasted peanuts, ground
• 1 tbsp ginger, minced or grated
• 2 green chillies, minced or paste
• 1 large bay leaf
• 3 cloves
• 2 green cardamoms
• 1 medium sized cinnamon stick
• ½ tsp chilli powder
• ½ tsp cumin powder
• ½ tsp garam masala
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp mango powder
• 1 tbsp sunflower oil

For Coating Batter:

• 3 tbsp cornflour
• 2 tbsp flour
• ⅓ cup water
• Breadcrumbs (not panko)
• Semolina (rawa)
• Oil for frying

For Kasundi chutney

• 3-4 tbsp kasundi sauce
• ¼ cup vegan mayonnaise
• ¼ cup hung /thick yoghurt

method

1. Coarsely grind the peas, ginger and green chillies. Keep aside. Prepare the rest of the vegetable as mentioned above. 
2. Heat oil in a pan on a medium flame and add the bay leaf, cinnamon stick, cardamom and cloves. Add the grated beetroot, and cook for 5 minutes. Now add the carrots, and peas and cook the vegetables until the mixture is a bit dry, which will take about 8-10 minutes.
3. Stir in ginger and chilli paste and cook for another 2-3 minutes.Add the dry spices and mix well.Continue cooking until the mixture thickens, and all the water from the veggies evaporates.Remove it from the pan, spread it on a platter to cool quickly, and discard the whole spices.
4. Once it's a bit cold, add the grated potato, ground peanuts, Kasundi (optional). Mix everything together. Add 2 tbsp of bread crumbs only if your mixture is wet and mix well.
5. Combine all the ingredients of the coating batter, except the breadcrumbs and oil,  in a bowl and whisk till there are no lumps. The mixture should not be too thin or too thick.
6. Divide the beetroot mixture into 15 equal sized portions and shape them into a cylindrical roll or any shape you desire.
7. Dip the cutlet into the batter one at a time, letting all of the excess batter drip off. Then place it into the breadcrumbs and coat it evenly on all sides. (Tip: to prevent gunky hands, keep one wet and the other dry, i.e. use one for the batter and one for the breadcrumbs). 
8. Heat oil over a medium flame for frying. Fry the cutlets until golden brown. Serve hot with kasundi chutney or  coriander chutney.

How to Make Kasundi chutney

1. In a small mixing bowl add the ingredients of the chutney and mix well. Keep refrigerated. 

Notes

To bake in the oven: Follow till step 7 - Preheat the oven at 185°C . Place the cutlets on a lined baking sheet, before placing the cutlets in the oven brush them with some oil to avoid them drying. Bake for 15 mins on each side.

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!