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Easy Baked  Beetroot Cutlet (Tikki)

These beetroot cutlets or patties are guilt-free because they are baked, with the same awesome taste!

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This easy recipe shows you how to make crunchy delicious beetroot tikki that are low in calories and use up limited oil.

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Peel and grate the beetroot. Squeeze out the liquid. There would be a lot!

How To Make  Beetroot Tikki

Step 1: Prepare beetroot

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To the beetroot, add boiled and mashed potatoes, coriander leaves, spring onions, lemon zest, grated ginger and garlic.

Step 2: Make beetroot mixture

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Add chopped green chili, cashews, and ground spices: coriander, cumin and chili powder, garam masala, and  chaat masala to the beetroot mixture.

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Add a spoon of warm oil to the beetroot mixture. Mix well and divide the mixture into 12 to 14 balls. Shape them into patties.

Step 3: Shape into patties

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Make a thick paste with equal amounts of flour and water. Brush the patties on both sides with the paste. Pro tip: If you're not vegan, use a beaten egg instead. It hold the shape better.

Step 4: Brush

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Take breadcrumbs in a small bowl. Place each patty in the bowl and coat it entirely with the crumbs.

Step 5: Coat with crumbs

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Place the crumbed beetroot cutlets (apart from each other) on a baking tray or sheet pan. Spray oil to cover the surfaces of the patties. Flip them and repeat.

Step 6: Spray oil

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Bake the patties in the oven for 20 minutes. Flip them and bake for another 20 to 25 minutes until they are browned to your satisfaction.

Step 7: Bake beetroot cutlets

Enjoy your delicious  Beetroot Cutlets! Get the recipe by  clicking the button below:

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Beetroot Dal Vada

Love beetroot? Make this next!

An easy snack/appetizer with beetroot and lentils

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Tomatoes
Veggies
Chili
Cheese