Amla and beetroot are two of the most loved winter foods. There are different ways we add these foods in our daily diet. If you are hunting a recipe which incorporates both amla and beetroot in one then you have landed on the right page.

Enjoy the goodness of amla or Indian gooseberry and beetroot this winter season by turning them into delicious, crunchy cutlets. This recipe requires just some regular kitchen ingredients and tasty cutlets are ready to be served as an evening snack.

How To Make Amla And Beetroot Cutlets

  • Grate amla and beetroot, keep aside. 
  • In a pan, add some oil. 
  • Add onion and fry till they turn transparent. 
  • Next add grated beetroot and amla. 
  • Sprinkle red chilli powder, black pepper powder and salt. Mix well. 
  • Next add boiled and mashed potato and cornflour. Combine all the ingredients. 
  • Take off flame and once cool, start making small, flat patties. 
  • Coat with rava. 
  • Refrigerate for 30 minutes. 
  • On a non-stick pan, add some oil. 
  • Place cutlets and cook on both sides till golden brown. 
  • Take off flame and serve hot with green chutney. 
 

Amla Beetroot Cutlet Recipe Card

This winter season, enjoy the goodness of amla and beetroot with homemade cutlets.

Total Time :
40 min
Preparation Time :
10 min
Cooking Time :
30 min
Servings :
6
Cooking Level :
Medium
Course:
Appetisers
Calories:
800
Cuisine:
Indian
Author:
Tanya Malik

Ingredients

  • 2 Boiled Potatoes
  • 2 Boiled And Grated Beetroot
  • 1 Chopped Onion
  • 4 Grated Amla Or Indian Gooseberry
  • 1/2 Tsp Red Chilli Powder
  • Salt As Per Taste
  • 1/2 Tsp Black Pepper Powder
  • 2 Tbsp Corn Flour
  • Suji Or Rava As Required
  • Oil As Required

Instructions

Step 1
In a pan, add some oil.
Step 2
Fry onions.
Step 3

amla tikkis

Add in grated beetroot and amla.
Step 4
Sprinkle salt, red chilli powder and black pepper powder.
Step 5
Next add in corn flour and mix well.
Step 6
Take off flame. Make small, thick cutlets.
Step 7
Coat in suji or rava and refrigerate for a few minutes.
Step 8
On a non-stick pan, spread some oil and place the cutlets. Cook till golden and crisp.
Step 9
Serve with chutney.