Recipe – Beet Balls / Beet Root Cutlets

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Prep Time: 15-20 Minutes

Cook Time: 15 minutes

Serves: 12


  • Beetroot (Beet): 3 medium sized, boiled and mashed
  • Potato: 2 medium sized, boiled and mashed
  • Onion: 1 medium sized, finely chopped
  • Ginger green chili, finely chopped or paste: 1 Teaspoon
  • Chat masala or garam masala: 1 teaspoon
  • Salt: ½ tablespoon or to taste
  • Lemon juice: a few drops
  • Corn flour: ½ Cup
  • Oil: 1 tablespoon for tempering and as needed to fry the cutlets
  • Cumin seeds: ½ Teaspoon
  • Bread Crumbs or semolina (Sooji) or grinded biscuits: ¼ Cup


  • Heat oil in a pan and add cumin seeds. When it changes color, sauté onion, ginger, chili.
  • Add boiled and mashed potato, beet and mix well.
  • Add salt, chat masala, lemon juice and mix well.
  • Fry the mix till it is completely dry and the raw smell of beet is gone.
  • Turn off the heat and let it cool.
  • Add bread crumbs and knead to a smooth dough. Divide the dough into 12 equal portions. Roll them into balls.
  • Now, roll the prepared balls into the corn flour.
  • Deep fry the balls until golden.

Cook’s Note

  • To make Bread Crumbs, take bread that is 2-3 days old, dry it in the sun or room temperature and powder it in a mixer. Or, Pre-heat the oven to 180 Degree C. Then bake the bread on a tray for 10-15 minutes, cool and dry grind it in a mixer.

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