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Beetroot Cutlet (V)
About This Dish
Beetroot Cutlet is a vibrant, pan-fried vegetarian snack made with a blend of grated beetroot, mashed potatoes, green peas, and a medley of warming Indian spices. These nutrient-packed patties are shaped into rounds or ovals, lightly coated in breadcrumbs, and shallow-fried until golden brown and crispy on the outside.
The beetroot lends a subtle earthiness and natural sweetness, balanced by the gentle heat of green chillies, the tang of amchur (dry mango powder), and the aromatic depth of garam masala. Served hot with a side of mint chutney or tangy tamarind sauce, Beetroot Cutlets are as visually striking as they are flavourful—perfect as a starter, party snack, or light evening bite.
History & Tradition
Though the term “cutlet” originally comes from European cuisine—referring to breaded and fried meat or vegetable patties—it found a second home in India during the colonial period. Over time, Indian cooks reimagined it using local ingredients and spices, making it their own. Traditional vegetable cutlets gained widespread popularity, especially in South and East Indian homes, street stalls, and railway stations.
The Beetroot Cutlet is a more recent evolution of this beloved snack—adding a modern, health-conscious twist. Rich in colour and nutrients, it’s now a common feature at Indian high teas, wedding buffets, and contemporary cafés. This fusion of colonial influence and Indian ingenuity continues to evolve, with beetroot versions praised for their taste, presentation, and nutritional benefits.
What Makes It Special
What truly makes the Beetroot Cutlet stand out is the way it blends indulgence with nourishment. The naturally sweet, earthy flavour of beetroot balances beautifully with the spice blend, while the breadcrumb coating delivers that satisfying crunch in every bite. Its bold pinkish-red hue makes it an eye-catching addition to any plate—impressing both the health-conscious and food lovers alike.
Beyond its flavour, it’s highly adaptable: it can be made vegan, baked instead of fried, or even used as a filling in wraps and sliders. Unlike heavier fried dishes, Beetroot Cutlets offer a lighter yet deeply satisfying experience—making them an ideal choice for those seeking a wholesome, plant-forward appetizer without sacrificing flavour.
TripAdvisor
Rhea Mehta
I absolutely loved the Beetroot Cutlet. It was crispy on the outside and soft and flavourful inside. The beetroot added a subtle sweetness that worked perfectly with the spices. It felt light yet filling, and it looked beautiful too. Such a refreshing vegetarian option—definitely something I’ll keep coming back for.
OpenTable
James Rowe
Tried the Beetroot Cutlet out of curiosity and was really impressed. The texture was spot on—crunchy coating with a smooth, spiced centre. The beetroot gave it a really nice earthiness, and the flavours were bold without being overpowering. A great choice for anyone looking for a tasty vegetarian snack with a twist.
Facebook
Emily Foster
The Beetroot Cutlet was a real treat. I’m not usually a fan of beetroot, but this totally changed my mind. It was packed with flavour, just the right amount of spice, and the texture was amazing. Crispy, colourful, and satisfying—loved every bite. It’s one of those dishes that looks as good as it tastes.
FAQs
A: It’s mildly spiced, with the natural sweetness of the beetroot balanced by the warmth of the Indian spices.
A: Yes, to make it vegan, simply swap out the potato filling with plant-based alternatives. It’s a versatile dish that can easily accommodate different dietary preferences.
A: The cutlets are lightly fried in oil, giving them a golden, crispy coating that perfectly contrasts with the smooth, soft filling inside.
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