Beet Cutlets (Chukander Chops)

AuthorYashodhara G.
RatingDifficultyIntermediate

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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Yields12 Servings
Prep Time30 minsCook Time30 minsTotal Time1 hr

 4 medium potatoes (aloo)Peeled, boiled, and grated.
 1 beets (chukander)Peeled, boiled, and grated.
 2 carrots (gajar)Peeled, boiled, and grated.
 ½ cup peas (matar)
 4 cloves of garlic (lahasun)Grated.
 2 tbsp fresh ginger (adrak)Finely chopped.
 ½ cup onions (pyaaz)Finely chopped.
 4 green chili pepper (hari mirch)- optionalFinely chopped.
 2 tbsp fresh cilantro (hara dhania)Finely chopped.
 2 tbsp gram flour (besan)Dry roast in a pan on medium heat for 5 minutes.
 1 tsp salt (namak), or to taste
 ¼ tsp garam masala
 ½ cup bread crumbs, or as needed
 cooking oil (tel) 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 (aloo)Peeled, boiled, and grated.
 1 beets (chukander)Peeled, boiled, and grated.
 2 carrots (gajar)Peeled, boiled, and grated.
 ½ cup peas (matar)
 4 cloves of garlic (lahasun)Grated.
 2 tbsp fresh ginger (adrak)Finely chopped.
 ½ cup onions (pyaaz)Finely chopped.
 4 green chili pepper (hari mirch)- optionalFinely chopped.
 2 tbsp fresh cilantro (hara dhania)Finely chopped.
 2 tbsp gram flour (besan)Dry roast in a pan on medium heat for 5 minutes.
 1 tsp salt (namak), or to taste
 ¼ tsp garam masala
 ½ cup bread crumbs, or as needed
 cooking oil (tel) 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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