Beetroot Cutlets

I love the color of beetroot and there it ends. I just cannot get myself to eat it in any other form other than the cutlet. I remember my Mother disguising this vegetable into something so delicious that we were always left asking for more. Like most Moms who discover ways and means to get their kids to eat healthy food, my Mother was too delighted to get the recipe from her friend and try it out. The dish can be served for breakfast between slices of bread, wrapped into a roti or can be simply savored with ketchup. Trust me; serving it piping hot a rainy monsoon evening will just make your day.


  • 3 small beets
  • 1 medium potato
  • 1 medium onion
  • 1/2 tsp grated ginger
  • 1 tsp red chilly powder
  • 1/2 tsp garam masala powder
  • 1 tsp coriander powder
  • salt as required
  • 1/2 tsp cumin seeds
  • 1 tbsp suji
  • 2 slices of bread
  • oil


  • Pressure cook the beets and potato, peel and grate them. Heat 1 tbsp oil in a deep pan and add cumin seeds, grated ginger and then onion. Fry them until the onion is cooked. Take it off the heat and then add the grated beets and potato. Add chili powder, garam masala powder, coriander powder and salt. Wet the slices of bread in water, squeeze it and add to the mixture. Mix all the ingredients thoroughly. Make small lemon sized balls and flatten it. Pat it over suji on both sides and shallow fry it in oil. Cover the pan with a lid and cook till both sides are crispy brown. Serve hot with Tomato Ketchup.

Preparation Time: 45 minutes

Makes 8 pieces

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