How to make Beetroot Kofta -

Deep fried beetroot, carrot and potato koftas cooked in onion tomato masala.

Sanjeev Kapoor

This recipe is contributed by Member dr. chitra phil.

Main Ingredients : Beetroot (चुकन्दर ), Carrot (गाजर)

Cuisine : Indian

Course : Main Course Vegetarian

For more recipes related to Beetroot Kofta checkout Beetroot Porial, Beetroot Ravioli. You can also find more Main Course Vegetarian recipes like Green Jewels In A Bowl South Indian Mushroom Masala Methi Alu Five Spice Tofu

Beetroot Kofta

Beetroot Kofta Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 26-30 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Beetroot Kofta Recipe

  • Beetroot grated 2 medium

  • Carrot grated 1 large

  • Gram flour (besan) 2 tablespoons

  • Potato boiled and mashed 1 medium

  • Green chilli finely chopped 1

  • Garlic chopped 5 cloves

  • Salt to taste

  • Oil 2 tablespo

  • Onion paste 1/2 cup

  • Green chilli-garlic paste 1 tablespoon

  • Tomato puree 1 cup

  • Garam masala 2 teaspoons

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • coriander leaves chopped 1/2 small bunch

  • Fresh cream 2 tablespoons


Step 1

In a bowl mix together beetroot, carrot, gram flour, potato, green chilli, garlic and salt. Make a soft dough and divide into equal portions.

Step 2

Heat oil in a kadai and deep fry the koftas till golden and crisp. Drain and remove on absorbent paper. Set aside. Heat oil in a non stick pan. Add the onion paste, green chilli ginger garlic paste. Saute for two minutes on medium heat. Add the tomato puree and mix well. Continue cooking for five minutes.

Step 3

Add the garam masala, red chilli powder, turmeric powder and salt to taste. Mix well. Add little water if needed. Add the coriander and fresh cream .Allow the mixture to boil and serve hot with the kofta pieces.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.