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Chukandar Ka Cutlet
(Beetroot Cutlet)


Contributed by:
Madhubala Shrivastava
Madhubala Shrivastava, Housewife

Chukandar Ka Cutlet


Chukandar (beetroot) - 400 gm (grated)
Aaloo (potato) - 400 gm (boiled, peeled and mashed)
Garam Masala Powder - 2 tsp
Garlic Paste - 1 tbsp
Ginger Paste - 1 tbsp
Sattu (roasted chana powder) - 2 tbsp
Salt - 1 tsp or as per taste
Chat Masala - 2 tsp
Amchoor - 1 tsp
Cooking Oil - 1 cup
Bread crumbs - as required
Onion rings - a few for decoration

Method of Preparation

1. Heat 1 tbsp oil in a Kedahi.
2. Add grated beetroot and saute for a minute.
3. Add ginger and garlic pastes, and fry for 5-7 minutes.
4. Remove from heat and add mashed aaloo, sattu, salt and all other masalas.
5. Mix well and shape into thin cutlets. Roll in bread crumbs.
6. Shallow fry cutlets in oil in a tawa or frying pan. Decorate with onion rings.
7. Serve hot with chutney or sauce.

Notes & Tips