Beetroot Bread Cutlet

May 20, 2016

This is an excellent breakfast recipe and could be turned into a favorite tea time snack as its crunchy and less oily.

Serves: 04

Cooking type: Induction/Gas stove/Microwave

Preparation type: 10 minutes

Cooking type: 10 minutes


  1. 1 cup Brown crumb
  2. 1 medium size Boiled potato
  3. ½ cup Beetroot, grated
  4. ½ cup Paneer, grated
  5. 1 tablespoon Oil
  6. 2 tablespoon Spring onion, chopped
  7. 2 tablespoon Coriander leaves, chopped
  8. 1 teaspoon Whole cumin seeds
  9. Green chilies, chopped, as per taste
  10. ½ teaspoon Chat masala
  11. ½ teaspoon Cinnamon, powder
  12. 1 cup Water
  13. Salt as per taste


Take a big bowl and mash the boiled potato well into it. Add grated beetroot, and paneer then add chopped spring onion, coriander leaves, and green chilies and then mix it well.
Add whole cumin seeds, chat masala, cinnamon powder, bread crumb and salt to taste. Combine all these ingredients well and make a soft dough.
Divide the dough into eight equal portions and make a shape like a ball. Now take each ball and press lightly from both your palms to make it a round-pressed cutlet like shape.
Heat a pan and add sufficient oil for shallow fry. Shallow fry the cutlet until the golden brown colour appears. Drain each fried cutlet out of oil and place them on an absorbent paper.
Serve it hot with tomato ketchup or mint coriander chutney.

Do‬‬’s: If you want crispier cutlet then deep fry the cutlets.