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Serve with chutney- Beetroot cutlet recipe with leftover rajma or kidney beans- Being Rubitah- family recipes
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Beetroot cutlet recipe with leftover rajma| Beetroot tikki recipe

Beetroot cutlet recipe with step by step pictures. A healthy vegan and gluten free snack this cutlet is made with beets, coconut, leftover rajma (or cooked kidney beans), fenugreek (or methi) leaves and some spices.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: Indian
Keyword: diabetes friendly snack, gluten free recipes, vegan recipe
Servings: 10 cutlets
Calories: 85kcal

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

  1. I've made the recipe in a way that you can use leftover rajma curry or cooked kidney beans.
  2. Check for salt at each stage.