Beet Cutlets (Chukander Chops)

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.

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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

1

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.

2

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

3

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

4

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

5

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.

6

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

7

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

8

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

9

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

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

Directions

1

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.

2

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

3

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

4

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

5

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.

6

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

7

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

8

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

9

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

Beet Cutlets (Chukander Chops)

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