Baked Beetroot Kebabs – No oil Beetroot Cutlets- Chukandar ki tikki – Beetroot patties without Oil- Chukandar ke kebab (Baked)

Detailed step wise recipe for Baked Beetroot Kebabs – No oil Beetroot Cutlets- Chukandar ki tikki – Beetroot patties without Oil- Chukandar ke kebab (Baked)

Beetroot or Chukandar is one of the most nutritious root vegetables. It is full of several nutrients like iron, calcium, vitamin C, fibre etc.

Beetroot can be eaten in different multiple ways like as a raw salad, boiled salad, pickles, beetroot poori, paratha, halwa and cutlet or tikki is one of such wonderful recipes. At times, it becomes a bit difficult to make the kids eat beetroot just like that hence giving it a twist like this is really exciting and can be a rally good option for the kids’ lunch box or to serve to your guests as an evening tea snack.

I often make these kebabs/ cutlets and try to make them a little healthy by baking it instead of frying. Baked Beetroot Kebabs – No oil Beetroot Cutlets- Chukandar ki tikki – Beetroot patties without Oil- Chukandar ke kebab (Baked) taste equally good like the fried one and are guilt free too 🙂

This Baked Beetroot Kebabs recipe is super easy and super healthy and can be combined with tomato ketchup, tamarind chutney or mint coriander chutney. You can adjust the spiciness and tanginess as per your taste and choice.

In fact these Baked Beetroot Kebabs can further be served in multiple ways like as Subs, sandwiches, wraps, burgers or even chaat. Sounds exciting…isn’t it? 🙂

I myself at times like to keep it simple by just putting the cutlets between 2 bread slices and enjoy it with my cup of hot tea. 😛

Here is the detailed recipe for the baked beetroot cutlets along with the pictures.

Also, check more of my Indian snacks & tikki recipes.

• Aloo tikki
• Corn Cutlet wraps
• Crispy corns

🍴 Time to Prep        45 minutes

⏰Time to cook         20 minutes

🍛 Servings              3-4 servings

👩 Author                 Ruchika

🍲 Cuisine                Indian

♨ Course                 Snacks

Ingredients

• 2 medium sized beetroots
• 2 medium sized potatoes
• 1 cup bread crumbs
• 2 green chillies (finely chopped)
• 1 tablespoon chaat masala
• 1/2 tablespoon red chilli powder
• 2 tablespoons besan
• 1 tablespoon dry mango powder (amchur)
• Salt to taste
• 1 tablespoon garam masala powder
• 2 tablespoons corn flour
• 1 tablespoon maida
• 3-4 tablespoons water
• a few drops of oil (Optional)

Notes / Tips to follow

• You can either boil or grind the beetroot to make the cutlets or you can grate them raw. Boiled ones are a little easy to mash and shape.
• Don’t discard the water which was used to boil the beetroots. It is very nutritious. You can use it to kneading a dough or drink like a soup adding some salt & pepper to it.
• Adding besan is optional but it will help to bind the kebabs better.
• You can also add boiled sweet corns, boiled green green peas or soya granules to make it more flavorful and healthy.
• Adding grated cheese as a filling can also be a good option for kids.
• I have used Air Fryer to bake it and have kept in the refrigerator before baking it. It will avoid breaking the cutlets while frying or baking.
• The spices like chaat masala, red chilli powder or amchur powder can be modified as per taste.

Step wise recipe for Baked Beetroot Kebabs

1. Firstly wash the beetroot nicely and remove the peel off and put them pressure cooker with 1 cup of water and pressure cook it up to 3-4 whistles.

2. Turn off the heat and let the pressure release. Take out the beetroots in a bowl and let them cool.Now, cut the beetroots in cubes and add in a blender jar.

3. Blend them to make a smooth paste.

4. Then add boiled mashed potatoes.

5. Add 1 cup of bread crumbs

6. Now, add green chillies and mix

7. Further 2 tablespoons of gram flour (besan) to it and mix well.

8. Add red chilli powder, chaat masala, garam masala, amchur & salt to taste and mix everything together very well.

9. Now, take 3 tablespoons of corn flour & 1 tablespoon of maida in a bowl.

10. Add 2 tablespoons of water and mix well to make a slurry.

11. Apply a little oil on the palms and take small portion of beetroot mixture. Make balls and flatten them gently to give a cutlet shape.

12. Dip the cutlet in the corn flour slurry.

13. Coat the cutlet with bread crumbs and repeat the process for other cutlets as well.

14. Place them on a parchment/butter paper and keep the cutlets in the refrigerator for 30-45 minutes.

15. After 45 minutes, place the cutlets in the air-fryer and bake for 15-20 minutes. Flip them in between so that they get baked properly from both the sides. You can apply a few drops of oil if you want but that is optional.

16. Crispy Baked Beetroot kebabs are ready to be served. Enjoy with tomato ketchup or mint chutney.

Ingredients for Baked Beetroot Kebabs

• 2 medium sized beetroots
• 2 medium sized potatoes
• 1 cup bread crumbs
• 2 green chillies (finely chopped)
• 1 tablespoon chaat masala
• 1/2 tablespoon red chilli powder
• 2 tablespoons besan
• 1 tablespoon dry mango powder (amchur)
• Salt to taste
• 1 tablespoon garam masala powder
• 2 tablespoons corn flour
• 1 tablespoon maida
• 3-4 tablespoons water
• a few drops of oil (Optional)

Instructions without photos