Beetroot cutlet recipe with step by step pictures. A vegan and gluten free snack these cutlets are made with beets, coconut, leftover rajma (or cooked kidney beans), fenugreek (or methi) leaves and some spices.
What do you do when your child refuses to try nutritious food like beetroot, fenugreek leaves (methi) and kidney beans (rajma)? You mix and turn them into cutlets.
Yes that is my lesson and yours may be different but if you do try my method, I’m sure you’ll agree as well.
This recipe wasn’t really planned but when I saw there was lot of leftover rajma curry and some great vegetables in the fridge, my mind ran through of the amazing mother and wife I could be if I get my two boys to eat something like this! 😉
I’ve made another recipe with leftover rajma before. It is basically a burrito which has rajma rice (kidney beans and rice) mixed with fresh salad and mint coriander chutney wrapped in a chapathi roll. Check out the recipe here.
Anyway, this beetroot cutlet recipe has a lot of healthy ingredients like beetroot, kidney beans or rajma, coconut and fenugreek (or methi) leaves. All of these have been long known for their richness in dietary fibre and other vitamins and minerals.
These cutlets can be eaten as it is or with burger buns or wraps or even as a side with your main course.
The recipe starts with cooking the beets with some onions, adding coconut, then rajma or kidney beans, then spice powders, fenugreek leaves, coriander leaves and cooking them till they’ve reached squishy thick stage. Once cooled down they are then shaped into cutlets and pan fried.
Ok now let’s really get into this!
Jump to RecipeBeetroot cutlet recipe
1. Wash, peel and grate two medium-sized beetroots. Chop a large onion. Keep both aside.
2. If you’re using leftover rajma curry, cook it down to a thick consistency with no water.
4. For spice masala- Dry roast 1 stick of 1″ cinnamon, 2 cloves, 2 black cardamoms, 1/2 tsp of cumin seeds on low-medium flame till they turn light brown and give out a beautiful scent. Off the flame and allow it to cool down. Then grind them into a fine powder. (You can skip this step if you’re using leftover rajma curry)
3. In a pan heat 2 tbsps of olive oil or any vegetable oil.
5. Next add the onions and mix well with beets till they are cooked.
6. Now add the grated coconut and cook for a minute.
7. Next add the cooked kidney beans or reduced rajma. Mix and mash well.
8. Add 1tsp red cilli powder, 1 tsp coriander powder, 1/4 tsp turmeric powder and enough salt. Mix well.
9. Add the ground spice masala too ( you can skip this if you’re using the reduced rajma curry)
10. Then add the fenugreek or methi leaves and cook for 2 minutes.
11. Lastly add coriander leaves and turn off the heat.
12. Allow the mix to cool down a bit. Then start shaping them into cutlets or tikkis.
13. Heat the same pan with enough oil. Keep the flame at medium hot. Shallow fry the cutlets till they are a nice reddish brown.
14. Place them on kitchen towels to remove excess oil.
15. Serve with mint coriander chutney or as a side for your main course meal or with sandwiches and wraps.
Beetroot cutlet recipe with leftover rajma| Beetroot tikki recipe
Ingredients
For spice masala (not required if using rajma curry)
- 3 cloves
- 1 black cardamom
- 1" stick cinnamon
- 1/2 tsp cumin seeds
For cutlets
- 2 beetroots medium sized, grated
- 1 cup cooked kidney beans (or 1.5 cups rajma curry)
- 1 large onion
- 1 tsp ginger garlic paste (not required if using rajma curry)
- 1/2 cup grated coconut
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 1/4 tsp turmeric powder
- 2 tbsps fenugreek leaves (or methi)
- 2 tbsps coriander leaves
- Oil as required
- Salt as required
Instructions
For spice masala (not required if using rajma curry)
- Dry roast 1 stick of 1" cinnamon, 2 cloves, 2 black cardamoms, 1/2 tsp of cumin seeds on low-medium flame till they turn light brown and give out a beautiful scent. Off the flame and allow it to cool down. Then grind them into a fine powder.
For beetroot cutlets
- Wash, peel and grate two medium-sized beetroots. Chop a large onion. Keep both aside.
- If you’re using leftover rajma curry, cook it down to a thick consistency with no water.
- In a pan heat 2 tbsps of olive oil or any vegetable oil.
- Next add the onions and mix well with beets till they are cooked.
- Now add the grated coconut and cook for a minute.
- Next add the kidney beans or reduced rajma. Mix and mash well.
- Add 1tsp red cilli powder, 1 tsp coriander powder, 1/4 tsp turmeric powder and enough salt. Mix well.
- Add the ground spice masala ( you can skip this if you're using the reduced rajma curry)
- Then add the fenugreek or methi leaves and cook for 2 minutes.
- Lastly add coriander leaves and turn off the heat.
- Allow the mix to cool down a bit. Then start shaping them into cutlets or tikkis.
- Heat the same pan with enough oil. Keep the flame at medium hot. Shallow fry the cutlets till they are a nice reddish brown on both sides.
- Serve with mint and coriander chutney or use it to go along with any other carb.
Notes
- I’ve made the recipe in a way that you can use leftover rajma curry or cooked kidney beans.
- Check for salt at each stage.
If you try this recipe do tag me on Facebook @beingrubitah or Instagram @healthy_indian_meals or on Twitter @BeingRubitah to connect and celebrate the joy of eating home made healthy food!
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