Beetroot Patties Indian
Recipe type: Side, Vegan
RecipeCuisine: Indian
Prep time: 
Cook time: 
Total time: 
Easy Beetroot Patties Indian.
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • 2 tbsp oil for shallow frying
  • 4 medium sized beetroot (pressure cooked for 1 whistle)
  • 8 potatoes boiled and mashed
  • 2 green chilies chopped finely
  • 8 to 10 cashewnuts
  • ½ cup boiled green peas
  • 1 inch ginger minced Or chopped finely
  • 1 tbsp cumin powder
  • 1 tbsp fennel seed powder
  • 1 t/s turmeric
  • 1 tbsp chat masala
  • 1 tbsp anardana powder (pomegranate seed powder)
  • 1 tbsp coriander seed powder
  • 2 tbsp poppy seed
  • 4 tbsp corn flour
  • black salt as per taste
  • 3 tbsp semolina + 3 tbsp maida (refined flour) for coating patties.
How to make the recipe?
  1. Parboil beetroot Or pressure cook until one whistle. Allow to cool down. Peel their skin and grate them. Keep them aside.
  2. Also boil potatoes separately. Peel their skin and mash them. Don't forget to boil green peas as well.
  3. Take a mixing bowl combine all ingredients except 1st and 17th ingredient. Mix all with your fingers and incorporate all evenly. The mixture should be not very sticky. If it's too sticky put some more corn flour. Ensure it's not too dry.
  4. Make small balls slightly flatten them. Mix semolina and flour together. Roll these balls on the semolina-flour mixture.
  5. Take a pan and place on high heat. Add oil once oil is hot reduce the flame. Shallow fry the patties from both sides until crisp and well-cooked.
  6. Place them on absorbent paper to absorb excess oil. Now you can spread some sweetened curd and green chutney over it. Spread some chopped onion, sev and black salt Or serve hot with tomato sauce and green chutney.
1. You could use raw beetroot instead of par boiled. But raw beetroot are difficult to grate.
2. Also spice can be reduced Or increased by reducing Or increasing chilies.
Squeeze some lime juice before serving.
Nutrition Information
Serving size: 6 to 7 people
Recipe by Flavors of Mumbai at