How to make Mixed Vegetable and Beet Cutlet - Beetroot gives this mixed vegetable cutlet a beautiful colour, taste and also makes it more nutritious.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Potatoes (आलू), Beetroot (चुकन्दर )

Cuisine : Indian

Course : Snacks and Starters

Mixed Vegetable and Beet Cutlet Recipe Card

Mixed Vegetable and Beet Cutlet

Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!


For more recipes related to Mixed Vegetable and Beet Cutlet checkout Dilli Aloo Kachalu Chaat, Batata Vada - Street Food, Aloo Ke Sooley, Katori Chaat . You can also find more Snacks and Starters recipes like Farali Missal, Walnut Biscotti, Kachapuri, Fish Pie.

Prep Time : 11-15 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Mixed Vegetable and Beet Cutlet Recipe

  • Potatoes boiled, peeled and mashed 5 medium

  • Beetroot grated 1 small

  • French beans blanched and chopped 5

  • Green capsicum finely chopped 1 small

  • Carrot grated 1 medium

  • Shelled green peas boiled and mashed 2 tablespoons

  • Salt to taste

  • Ginger-green chilli paste 2 teaspoons

  • Cornflour/ corn starch 1/4 cup

  • Fresh coriander chopped 1/4

  • Lemon juice 2 tablespoons

  • Chaat masala 2 tablespoons

  • Oil for shallow frying

  • Bread crumbs 1/2 cup


Step 1

Place mashed potatoes in a deep bowl. Add French beans, capsicum, carrot and peas. Mix lightly. Add the beetroot, salt, ginger-green chilli paste, cornflour, chopped coriander, lemon juice and chaat masala and mix well.

Step 2

Divide mixture into equal portions and shape them into balls. Flatten the balls slightly.

Step 3

Heat a tawa, pour a little oil on it. Roll the cutlets in bread crumbs and place them on the hot tawa. Shallow-fry on medium heat, turning sides, till both the sides are evenly golden. Drain on absorbent paper.

Step 4

Serve hot with tomato ketchup or mint chutney.