Beetroot Cutlet Recipe – The Perfect Snack

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Looking to add a burst of color and flavor to your snack time? Our Beetroot Tikki Recipe is just what you need! Quick, healthy, and easy-to-make snack!😍

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About the Recipe

This Perfect Beetroot Tikki Recipe is crispy on the outside and soft on the inside. Made with grated beetroots, potatoes, colorful veggies, and some spices for flavor.

These beetroot potato cutlets are not only bursting with nutritional goodness but also have a visually striking pink hue, making them as delightful to the eyes as they are to the taste buds! 😍

There are a lot of ways you can enjoy this delicious patty. You can serve them as an evening snack with a dip, put them in a burger, or wrap these delicious beetroot patties.

They’re so good that it will leave you craving for more!

beetroot potato cutlet images 3

Why You Will Love This

  • Vibrant pinkish-purple color
  • Slightly sweet and earthy flavor
  • Delightful appetizer or snack
  • Versatile, adaptable, and easily scalable
  • Crispy on the outside & soft on the inside
  • A nutritious choice for all
  • For vegetarians and vegans
  • Vibrant color may appeal to children

Beetroot Tikki Ingredients

Beetroots – are the star of the show in this beetroot cutlet recipe. Boil, peel, and grate them. Beetroots not only bring out the bright red color of the cutlet but are also very nutritious.

Potatoesact as a binding agent that helps the tikkis to hold shape. They are boiled, mashed, and then added to the tikki mixture.

beetroot tikki 1

Semolina (Rava) – adds a crispy outer layer to the cutlet when they are cooked.

A Blend of Spices – You will need cumin powder, red chili powder, turmeric powder, dry mango powder (amchur powder), and chaat masala. Adjust the spices according to your liking.

Veggies – including capsicum, bell peppers, carrots, and onions. You can use any veggies you have handy at home. Finely chop the veggies before adding them to the mixture so that they are cooked properly.

Check Out Beetroot Tikki Recipe Video!

How to Serve Beetroot Cutlet?

  • Mint Yogurt Dip – is a cool and tangy accompaniment for the crunchy beetroot cutlets. Cool and refreshing yogurt dip will add a delightful kick to the hot cutlets from the frying pan.
  • Coriander Chutney – with beetroot cutlets is a classic combination.
  • Tamarind Chutney – drizzle some sweet and tangy tamarind chutney over the tikkis.
  • In Pita Pockets – Stuff whole wheat pita pockets with tikki, lettuce, pickled onions, and a scoop of Greek yogurt.
  • As a Wrap and Burger – make a beetroot tikki wrap or burger with some hummus or tangy, zesty sauce and lettuce.
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Tips & Tricks

1. You can also make the beetroot cutlets in advance. Store them on parchment paper and put them in the fridge. Cook them right before serving.

2. Substitute semolina with bread crumbs, crushed cornflakes, or oats.

3. To prevent the patties from falling apart, put the prepared tikki mixture in the refrigerator before shaping and cooking the tikkis. It will hold shape better while cooking.

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Variations for Beetroot Patties

  • Cheesy Beetroot Patties – Mix your choice of grated cheese or stuff it with a piece of mozzarella cheese.
  • Nutty Beetroot Tikkis – Add finely chopped nuts like almonds, peanuts, or cashews to enhance the flavor of the tikki and add crunchiness to the filling.
  • Whole Grain Beetroot Cutlets – For a healthier version of beetroot cutlets, replace the semolina or breadcrumbs with quinoa, oats, or almond flour.
  • Stuffed Beetroot Patties – Stuff the patties with paneer, feta cheese, or even stretchy cheese to create a surprise.
  • Herby Beetroot Cutlets – Mix in finely chopped fresh herbs like cilantro, mint, dill leaves, spinach, or parsley for a burst of herby goodness.
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1. Can I air-fry beetroot cutlets instead of frying them in oil?

Yes, if you want a healthier version of this recipe you can air-fry them instead of frying them in oil. To make the beetroot cutlet in an air-fryer, first- preheat the air fryer, second – lightly brush the cutlets with oil, and then air-fry until they achieve a crispy and golden texture.

2. Are beetroot cutlets vegan?

Yes, this beetroot cutlet recipe is vegan-friendly!

3. Can I make beetroot cutlets without potato?

Yes, you can use other binding agents. Substitute paneer, tofu, oats flour, gram flour, chickpea flour, and breadcrumbs to hold the cutlets together.

beetroot patties 4

Other Snack Recipes!

Thank you for taking the time to read the post! ❤️

I really hope you give this Beetroot Tikki Recipe a try and love it as much as we do! Don’t forget to leave a star rating ★ in the comment section below. Your feedback means a lot!

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Happy cooking!👩‍🍳

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Beetroot Cutlet

Beetroot cutlets are like colorful delicious bites that aren't just tasty; they're packed with goodness too. Whether you enjoy them as a side dish, or snack or in a burger or wrapped in a roll these delightful patties will leave you craving for more.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer, Snack
Cuisine Indian
Servings 15 number


  • 2 nos medium beetroots, boiled & grated
  • 2 nos medium potatoes boiled & grated
  • 1/4 cup onion chopped
  • 1/4 cup capsicum chopped
  • 1/4 cup coriander leaves chopped
  • 1 tsp  green chilli chopped
  • 1/2 tsp  ginger grated
  • 1/2 tsp  red chili powder
  • 1/2 tsp  cumin powder
  • 1/2 tsp  chaat masala
  • 1/4 tsp  turmeric powder
  • 3 tbsp corn flour or rice powder
  • 1 tbsp Lemon juice or amchur powder
  • Salt to taste
  • 1/4 cup semolina (rava)
  • Oil as required


  • Grate the peeled beetroots using a grater. Collect the grated beetroot in a mixing bowl.
    2 nos medium beetroots,
  • Boil the potatoes until they are soft and mash them thoroughly. Add the mashed potatoes to the bowl with grated beetroot.
    2 nos medium potatoes
  •  Now, add finely chopped onions, green capsicum, chopped coriander leaves, green chilies, grated ginger, red chili powder, cumin powder, amchur powder, chaat masala, and salt to the bowl. Mix all the ingredients well, ensuring the spices are evenly distributed.
    1/4 cup onion, 1/4 cup capsicum, 1/4 cup coriander leaves, 1 tsp  green chilli, 1/2 tsp  ginger, 1/2 tsp  red chili powder, 1/2 tsp  cumin powder, 1/2 tsp  chaat masala, 1/4 tsp  turmeric powder, 1 tbsp Lemon juice or amchur powder, Salt
  •  Add cornflour or rice flour to the mixture, a little at a time, and mix well until the mixture becomes firm enough to shape into patties.
    3 tbsp corn flour or rice powder
  • Take a small portion of the mixture and shape it into a flat, round tikki. Similarly, shape the rest of the mixture into patties. You can make them as big or small as you prefer.
  • Take semolina (rava) in a plate. Roll and coat all the cutlet with semolina. Dust off excess semolina and keep it aside.
    1/4 cup semolina (rava)
  • Heat some oil in a non-stick pan or a griddle over medium heat. Once the oil is hot, place the beetroot cutlet on it and shallow fry it until it turns golden brown and crisp on both sides. It should take around 3-4 minutes per side.
  • Once done, transfer the tikkis to a plate lined with a paper towel to remove any excess oil.


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