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.

New Update
Mixed Vegetable and Beet Cutlet

Main Ingredients Potatoes, Beetroot
Cuisine Indian
Course Snacks and Starters
Prep Time 11-15 minutes
Cook time 6-10 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Mixed Vegetable and Beet Cutlet

  • 5 medium Potatoes boiled, peeled and mashed
  • 1 small Beetroot grated
  • 5 French beans blanched and chopped
  • 1 small Green capsicum finely chopped
  • 1 medium Carrot grated
  • 2 tablespoons Shelled green peas boiled and mashed
  • to taste Salt
  • 2 teaspoons Ginger-green chilli paste
  • 1/4 cup Cornflour/ corn starch
  • 1/4 Fresh coriander chopped
  • 2 tablespoons Lemon juice
  • 2 tablespoons Chaat masala
  • for shallow frying Oil
  • 1/2 cup Bread crumbs


  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.
  2. Divide mixture into equal portions and shape them into balls. Flatten the balls slightly.
  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.
  4. Serve hot with tomato ketchup or mint chutney.

Nutrition Info

Calories 1204
Carbohydrates 196.7
Protein 20.2
Fat 37.8
Other Fiber Fiber- 20.7gm