Name: Beet Cutlets (Chukander Chops)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Indian
Ingredients: 4 medium potatoes - peeled, boiled, and grated; 1 beets - peeled, boiled, and grated; 2 carrots - peeled, boiled, and grated; ½ cup peas; 4 cloves garlic - grated; 2 tbsp ginger – finely chopped; ½ cup onion – finely chopped; 4 fresh green chillies, or jalapeños (hari mirch) - finely chopped (optional); 2 tbsp fresh cilantro (dhania) - finely chopped; 2 tbsp gram flour (besan) - dry roasted in a pan on medium heat for 5-6 minutes, stirring continuously; 1 tsp salt, or to taste; ¼ tsp garam masala; 1 tsp mango powder (aamchoor); ½ cup bread crumbs, or as needed; oil for pan frying

AuthorYashodhara G.

DifficultyIntermediate

These beet cutlets (chukander chops) have a pretty deep-red color. Serve with breakfast, brunch, snack, or as a sandwich or burger patty. Make smaller-sized for appetizers or hors d'oeuvres.

Yields1 Serving

Prep Time30 minsCook Time30 minsTotal Time1 hr

4 medium potatoes - peeled, boiled, and grated

1 beets - peeled, boiled, and grated

2 carrots - peeled, boiled, and grated

½ cup peas

4 cloves garlic - grated

2 tbsp ginger – finely chopped

½ cup onion – finely chopped

4 fresh green chillies, or jalapeños (hari mirch) - finely chopped (optional)

2 tbsp fresh cilantro (dhania) - finely chopped

2 tbsp gram flour (besan) - dry roasted in a pan on medium heat for 5-6 minutes, stirring continuously

1 tsp salt, or to taste

¼ tsp garam masala

1 tsp mango powder (aamchoor)

½ cup bread crumbs, or as needed

oil for pan frying

In a large boil, mix the peeled, boiled, and grated potatoes, beets, and carrots. Add the peas while these vegetables are still warm from boiling.

Add the rest of the ingredients, except bread crumbs and oil, and mix well.

Shape into about 12-15 flat patties - round, oblong, or heart-shaped.

Roll each patty in breadcrumbs to coat. Cover and refrigerate until ready to serve.

When ready to serve, spread about 1 to 2 tbsp oil covering the surface of a heavy pan (cast iron is preferred) at medium heat, or an electric griddle at maximum heat.

Place a single layer of cutlets on the cooking surface, leaving some room in between to flip.

Pan-fry cutlets until browned, adding more oil if needed.

Flip cutlets to the other side, sprinkling 1 to 2 tbsp of oil around the cutlets and and continue to pan-fry until browned.

Remove from heat. Serve warm with cilantro sauce (dhania chutney) and ketchup.

CategoryCutlets & Patties (Chops)CuisineIndianCooking MethodPan-FryingDietVegan, Vegetarian

Ingredients