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Wednesday, 10 June 2015

Baked Beetroot Cutlet (Tikki) Recipe / Kids snacks box recipes/ Oil free and No Onion No Garlic Recipe

Baked Beetroot Cutlet

Beets are a versatile food that can be eaten raw in salads and juices or cooked and added to a variety of recipes spanning from breakfast to dinner. This deep purple coloured root is supercharged with powerful nutrients and has a distinctly sweet and earthy flavour.

Beets are an excellent source of the B vitamin, folate, and a very good source of manganese and potassium. They are a good source of dietary fibre, vitamin C , magnesium, iron, copper and phosphorus. Beet benefits your body in so many ways such as reducing inflammation , supporting your heart , and protecting your digestive , brain and eye health . 

Apart from having them in juices and soups, Beetroot Cutlets are one of the best way to incorporate this healthy food in our diet and this recipe is very easy to make, is delicious, and colourful, so  liked by all, specially kids love it, so serves as kids snack box option too. These tikkis serve as a healthy appetiser or a tea time snack, we can use them as patties for burgers or serve as starters during parties and get-together .

The best part of this beetroot cutlet recipe is that this is a completely oil free recipe, as I have baked the cutlets instead of frying them , and also the recipe is Onion and Garlic free.
I have posted some more recipes without Onion and Garlic like Bitter melon Stir Fry , Broccoli Stir Fry , Pindi Chole .

Ingredients for the  Beetroot Cutlet recipe:
  • Beetroot - 2 medium size
  • Carrot- 1 small size
  • Potatoes- 1 Large or 2 small
  • Bread crumbs - 1/2 cup
  • Red Chili powder- 1 tsp
  • Roasted Cumin powder-1 tsp
  • Dry mango powder/ Aamchur - 1 tsp
  • Chopped Coriander leaves- 2 tbsp
  • Grated Ginger- 1/2 tsp
  • Salt- 1/2 tsp 
  • Suji/ Semolina - 2 tbsp for coating
  1. Wash and pressure cook potatoes for 3 whistles or cook them in an open pan until soft. Meanwhile peel, wash and grate the Beetroot and Carrot.

     2.  Peel and mash the potatoes on cooling, Finely chop Coriander leaves and make bread crumbs. 

   3.   In a large bowl take grated Beetroot, Carrot, mashed Potatoes, Coriander leaves , Chili powder, Aamchur powder, Cumin powder , grated Ginger , Salt and breadcrumbs and mix well to combine.

       4. Divide the dough into equal portions ( comes 10-12 pieces) and roll between both hands to form round shape and slightly press to flatten. One can use cookie cutter to cut the cutlet into desired shape. Repeat the same for rest. We can make these cutlets ahead of time and keep them covered in cling film or in zip lock plastic bags in refrigerator for at least 30 minutes to firm them.

    5. In a plate take the Suji / Semolina  and roll or tap the cutlets on it to coat from both the sides. Repeat the same for all the cutlets. One can also dip the cutlets first in a mixture of cornflour and water and then coat with bread crumbs.

    6.    Arrange the cutlets on a baking sheet lined baking tray and bake in a preheated oven at 225 degree Celsius for 7- 10 minutes. Flip the sides of all cutlets and bake for another 5-7 min more. Allow the cutlets to cool slightly and serve with Mint chutney or sauce of your choice.

   7. Enjoy the guilt free and delicious bites of health !

  • If you are not able to bind the dough add more bread crumbs.
  • You can take 2 tsp oil on a skillet and roast the cutlets if you do not want to bake them
  • Can add any veggies of your choice in these cutlets

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