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January 11, 2013

Green Beet Cutlet

Beets are one of the super foods and green leafs are always rich in nutrients & minerals , hence this cutlet is obviously a pack of  nutrients and minerals . Not only healthy this is even the most yummy snack with a  crispy outside and puffy inside ..... I served this with buns and you can take it all alone with mint chutney or tomato sauce as even though I made it with Beets it did not taste sweet at all .


Poha 4 table spoons
Beet root Chopped 1/4 cup
Fenu Greek Leaves (Fresh) chopped 1/8 cup
Spinach chopped 1/4 cup
Spring Onions chopped 3 table spoons
Onions Chopped 4 table spoons
Cabbage Shredded 4 table spoons
Cilantro chopped 3  table spoons
Coriander Powder 1 teaspoon
Garam masala 1/4 teaspoon
Aamchur Powder 1/2 teaspoon
Ginger- Green chili paste 1 table spoon
Corn Flour (optional) 1-2 table spoons
Sugar a pinch
Kasuri methi (optional) two pinches
Red chili powder optional
Salt for taste 
Olive Oil 2 teaspoons
Butter / Olive oil fr frying  3 table spoons

Cooking Time & Calories :

Preparing Time: 15 minutes
Cooking Time: 20 minutes
Calories : 60 per cutlet


Step 1: Chop beet into medium sized cubes add sufficient amount of water ,a little salt and boil them , now when they are lukewarm  separate the water (stock) and cubes , mash them if possible with hand or blend them into a rough paste , mashed paste  may look watery, so separate water by squeezing the paste (store along with the stock )  so that you will get a tight paste . 

Step 2: Wash poha with hot water and drain  .

Step 3: Take a pan add about a table spoon of oil and when ready add all the chopped veggies , now make a rough paste with ginger and green chilies and add that to the veggies , cook until  veggies become tender 

Step 4: Now add the cooked veggies to mashed beet . Add coriander powder , garam masala, chopped coriander leaves, kasuri methi, sugar,aamchur powder,salt for taste , chili powder (if needed) and finally poha . 

Step 5: Mix all the ingredients by adding a table spoon of olive oil ,check if the batter or paste has consistency to make a cutlet , if you feel the batter is  still smooth or sticky add corn flour and  mix well .Now make medium sized cutlets 

Step 6:Heat a flat pan , when ready brush butter or olive oil to the pan and fry the cutlets until they reach deep reddish brown color on both sides .

If you want serve them with buns or bread:

  Brush a flat pan with butter or olive oil and sprinkle a little of chat masala  & red chili powder on the oil and then fry the bread . 


  • Always fry the cutlets in a medium flame for optimal taste and if you fry them in a high flame there is a chance of burning them 
  • You can even bake them if needed .
  • When you separate the  beets stock  store it so that you can drink as beets are one of the super foods  & it is very healthy stock , you can add it in soups also, it adds both color and flavor to soups .
  • Instead of poha you can use bread powder but according to health poha does more good with same taste and crispiness  
  • If poha is still hard even after washing in hot water you can soak it in hot water for 5 to 6 minutes and then add it to the batter.

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