This beetroot cutlet or beetroot patties are crispy and crunchy, with an ooey-gooey cheesy center! And the best part-they are not deep-fried!
If you are on the lookout for some easy beetroot snacks or vegetarian beet recipes, then you will absolutely love this beetroot cutlet recipe.
These healthy cutlets are soo crispy on the outside and soft inside with that melty cheese. These are healthier as they are not deep-fried. Instead, I made them with few teaspoons of oil using the ‘miracle’ pan- ebelskiver !
This beetroot cutlet is an excellent finger food for fussy toddlers, and of course adults alike. You will need to alter the quantity of the spices if you are making it for children. My fussy 2-year-old enjoyed these:)
To make beetroot cutlet, you basically need some boiled or roasted and shredded beets and mashed potatoes. You can use whatever spices you fancy, I’ve used basic Indian spices, but you could use something like Italian seasoning, Thai, Cajun etc. These are totally customizable.
This cutlet is quite similar to the Bengali style vegetable chop, a popular street snack from Kolkatta, India.
I happened to visit my friend the day I made these, we were just having a regular conversation, when she asked me what I cooked for lunch today, I showed her these pics, and she was like, I want to make this right away!
She had all the ingredients except for the Panko, we both got started with making these, and skipped the cornflour slurry and Panko breadcrumbs, we used semolina instead, they adhered well to the beet dough.
So if you want to make these beet veg cutlet without breadcrumbs, you can easily use rava/semolina for the coating. Although semolina too does give a crunchy texture, I still prefer the ones with the Panko breadcrumbs more. Please feel free to use either 🙂
- How to make beetroot cutlet – Step by step instructions
- If you enjoyed these beetroot tikki, you may also like
- Beetroot Cutlet Recipe
How to make beetroot cutlet – Step by step instructions
1.In a bowl, combine all the ingredients listed up to salt to taste.
2.Mix well and form a smooth dough, you may add some breadcrumbs, if you need to bind the mixture, I didn’t need any.
3.Make a lemon sized ball, flatten it, put some grated cheese in the cavity, gently seal it, and form a smooth ball. Dip this in the cornflour slurry ( mix the cornstarch with 2 tablespoons of water) , and then roll them over the breadcrumbs to coat all over. Prepare the rest in the same way. Refrigerate for 15 minutes.
4.Heat 2-3 drops of vegetable oil in the cavities of the ebelskiver pan, Place the balls in the cavities, let them cook for 3-4 minutes on medium heat, then flip gently and cook until evenly browned from all sides. Serve hot with dip of your choice/tomato ketchup.
Notes
- Please feel free to increase/decrease the quantity of the spice powders, you may skip the ginger and chilli powder if you are making it for children.
- If you do not have an ebeskiver, make beetroot patties instead. Flatten them in the shape of a small patty and shallow fry.
Soya and spinach cutlet made in the paniyaram pan.
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Beetroot Cutlet Recipe
Ingredients1x2x3x
- 2 medium boiled beetroots, about 1 cup of grated beetroots
- 2 medium boiled Yukon gold potatoes
- 1/2 tsp dry mango powder
- 1/4 tsp red chilli powder
- 1/4 tsp black pepper powder
- 1 tsp cumin coriander powder
- 1 tbsp finely chopped onion
- 1/4 cup of finely chopped coriander (cilantro) leaves
- 1 tsp ginger paste
- Green chillies as per desired heat optional
- 1/4 tsp Salt, or to taste
- 1 cup grated cheese, of choice
- 2 tbsp cornstarch
- Panko breadcrumbs, as required
- Vegetable oil, as required
Instructions
- In a bowl, combine all the ingredients listed up to salt to taste.
- Mix well and form a smooth dough, you may add some breadcrumbs, if you need to bind the mixture, I didn’t need any.
- Make a lemon sized ball, flatten it, put some grated cheese in the cavity, gently seal it, and form a smooth ball. Dip this in the cornflour slurry (mix the cornstarch with 2 tablespoons of water), and then roll them over the breadcrumbs to coat all over. Prepare the rest in the same way. Refrigerate for 15 minutes.
- Heat 2-3 drops of vegetable oil in the cavities of the ebelskiver pan, Place the balls in the cavities, let them cook for 3-4 minutes on medium heat, then flip gently and cook until evenly browned from all sides. Serve hot with dip of your choice/tomato ketchup.
Notes
- Please feel free to increase/decrease the quantity of the spice powders, you may skip the ginger and chilli powder if you are making it for children.
- If you do not have an ebeskiver, make beetroot patties instead. Flatten them in the shape of a small patty and shallow fry.
- Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
Beetroot Cutlet Recipe
Ingredients
- 2 medium boiled beetroots, about 1 cup of grated beetroots
- 2 medium boiled Yukon gold potatoes
- 1/2 tsp dry mango powder
- 1/4 tsp red chilli powder
- 1/4 tsp black pepper powder
- 1 tsp cumin coriander powder
- 1 tbsp finely chopped onion
- 1/4 cup of finely chopped coriander (cilantro) leaves
- 1 tsp ginger paste
- Green chillies as per desired heat optional
- 1/4 tsp Salt, or to taste
- 1 cup grated cheese, of choice
- 2 tbsp cornstarch
- Panko breadcrumbs, as required
- Vegetable oil, as required
Instructions
- In a bowl, combine all the ingredients listed up to salt to taste.
- Mix well and form a smooth dough, you may add some breadcrumbs, if you need to bind the mixture, I didn’t need any.
- Make a lemon sized ball, flatten it, put some grated cheese in the cavity, gently seal it, and form a smooth ball. Dip this in the cornflour slurry (mix the cornstarch with 2 tablespoons of water), and then roll them over the breadcrumbs to coat all over. Prepare the rest in the same way. Refrigerate for 15 minutes.
- Heat 2-3 drops of vegetable oil in the cavities of the ebelskiver pan, Place the balls in the cavities, let them cook for 3-4 minutes on medium heat, then flip gently and cook until evenly browned from all sides. Serve hot with dip of your choice/tomato ketchup.
Notes
- Please feel free to increase/decrease the quantity of the spice powders, you may skip the ginger and chilli powder if you are making it for children.
- If you do not have an ebeskiver, make beetroot patties instead. Flatten them in the shape of a small patty and shallow fry.
- Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
This Bengali Dum Aloo | Niramish Alur Dom | Alu Dum is a delicious, spicy, vegan potato curry. Pairs well with some luchi, paratha, or any other flatbread!
Hello everyone! Hope everyone is doing good! The festive season has begun in India, and currently , Navratri is going on. Navratri literally translates to ‘nine nights’. It is a Hindu festival where people across the country worship different avatars of goddess Durga. Today I have a traditional Bengali dish to share with you guys- Bengali dum aloo | Alur Dum.
Stir-fried baby potatoes are simmered in a thick curry consisting of tomatoes and aromatic spices. It is spicy, well balanced and delicious. Traditionally, it is paired with luchis, but you can enjoy it with any flatbread.
In several parts of India, people keep Vrata (fasting), during Navratri. People tend to eat pure vegetarian food, excluding onion and garlic, except Bengalis who do consume non- vegetarian meals during Navratri. So this recipe is perfect for all the readers if you want to try something without these ingredients.
About Bengali cuisine, frankly, I have never tasted authentic Bengali food, but have heard some awesome stuff about how good it really is! Fortunately, I met a lovely person, Ujjaini Majumdar on my FB foodie group, who hails from Bengal, India and settled in Philadelphia. I learnt this particular recipe from her, and couldn’t wait to try it! This is a dry version of dum aloo, it is not very saucy nor rich as the Punjabi dum aloo. It turned out to be absolutely delicious!
It is interesting to know that dum aloo is prepared slightly differently in different regions of India. The most popular being the Kashmiri and Punjabi dum aloo, both of which I love.
This is the first time I tried making Bengali dum aloo and I loved it. Well, I love anything with potatoes!! But moreover, I love the fact that this dish is light and can easily be enjoyed often and not just reserved for an occasion.
Then there is also a Banarasi dum aloo, a UP style preparation. I’d love to try that out next!.
- HOW TO MAKE BENGALI DUM ALOO AT HOME?
- STEP BY STEP INSTRUCTIONS TO MAKE BENGALI NIRAMISH ALOO DUM | BENGALI DUM ALOO
- HOW TO MAKE BENGALI DUM ALOO?
- Bengali Dum Aloo Recipe | Bengali Niramish Alur Dom
HOW TO MAKE BENGALI DUM ALOO AT HOME?
This is a Bengali niramish recipe. Niramish means there is no use of onion or garlic in the dish. So any dish that is devoid of onion and garlic begins with niramish.
To make dum aloo, you need to prep up your baby potatoes. Boil them and deep fry or shallow fry them. Simultaneously start off with your gravy preparation, which is a tomato based flavored with spices like ginger, red chili powder, turmeric powder, coriander powder, some whole spices, and coriander leaves and stalks. There is no yogurt, nut, nor any cream, unlike the Punjabi dum aloo which is quite rich.
Aloo luchi is a classic combo in Bengali cuisine. Luchi is nothing, but a Bengali style poori (unleavened deep-fried puffy bread) made with refined flour.
I hope you enjoyed this simple aloo dum recipe and will try it out soon.
STEP BY STEP INSTRUCTIONS TO MAKE BENGALI NIRAMISH ALOO DUM | BENGALI DUM ALOO
1.Pressure cook the baby potatoes until fork tender. Peel and set aside. Heat 1 tablespoon oil in a heavy bottomed skillet, shallow fry the boiled baby potatoes on medium heat until golden brown. Drain and set aside.
2.In the same pan/pot, add another tablespoon of oil. Add bay leaf, cinnamon, cumin seeds, broken red chillies, green cardamom. Sauté until cumin crackles and spices are aromatic.
3.Add the tomatoes and a pinch of hing and the chopped cilantro stems.
4.When the tomatoes soften, add tomato purée, sauté until the masala leaves oil.
5.Add the ginger paste along with the chilli powder, turmeric powder, coriander powder, sugar, and salt. Add 2 tablespoons of water and mix everything well. Sauté until the rawness of spices vanishes.
6.When the masala is fried properly, you will see oil separating, add the slit green chillies.
7.Add the fried potatoes and mix well with the above masala.
8.Add about 3/4th cup of water, mix well. Bring to a boil.
9.Lower the heat and simmer for about 10 minutes or until the desired thickness of curry. Stir occasionally. Sprinkle garam masala, mix well, garnish with chopped cilantro, serve hot with luchis, paratha or any flatbread.
NOTES
1.Instead of adding the whole spices in step 2, you may dry roast the bay leaf, dried red chillies, green cardamom and cinnamon on low heat until fragrant. Powder it and use it in the 2nd step after the cumin seeds crackle. Reserve a little of the ground spice powder to be sprinkled in the last step and skip the garam masala.
2.Post updated with new pictures.
HOW TO MAKE BENGALI DUM ALOO?
Bengali Dum Aloo Recipe | Bengali Niramish Alur Dom
Ingredients1x2x3x
- 15-16 baby potatoes
- 1 tsp cumin seeds
- Whole spices (1 Bay leaf, 2 inch cinnamon stick, 3 green cardamom)
- 2 dried red chillies, broken in half
- 1/2 tbsp ginger paste
- 1 tsp finely chopped cilantro/coriander stems
- Pinch of hing (asafoetida)
- 1/4 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 2-3 green chillies, slit lenghtwise,adjust as per desired heat
- 2 large tomatoes, finely chopped
- 1/4 cup tomato puree, optional
- 1/4 tsp garam masala
- 2-3 tbsp mustard oil/ vegetable oil
- 1/2 tsp sugar
- Salt, to taste
Instructions
- Pressure cook the baby potatoes until fork tender. Peel and set aside. Heat 1 tablespoon oil in a heavy bottomed skillet, shallow fry the boiled baby potatoes on medium heat until golden brown. Drain and set aside.
- In the same pan/pot, add another tablespoon of oil. Add bay leaf, cinnamon, cumin seeds, broken red chillies, green cardamom. Sauté until cumin crackles and spices are aromatic.
- Add the tomatoes and a pinch of hing and the chopped cilantro stems.
- When the tomatoes soften, add tomato purée, sauté until the masala leaves oil.
- Add the ginger paste along with the chilli powder, turmeric powder, coriander powder, sugar, and salt. Add 2 tablespoons of water and mix everything well. Sauté until the rawness of spices vanishes.
- When the masala is fried properly, you will see oil separating, add the slit green chillies.
- Add the fried potatoes and mix well with the above masala.
- Add about 3/4th cup of water, mix well. Bring to a boil.
- Lower the heat and simmer for about 10 minutes or until desired thickness of curry. Stir occasionally. Sprinkle garam masala, mix well, garnish with chopped cilantro, serve hot with luchis, paratha or any flatbread.
Notes
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
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Regards,
Freda
