Beetroot Chickpea Cutlets are a delightful blend of protein-rich black chickpeas (kala chana) and the natural vibrancy of grated beetroot. Packed with nutrients and bursting with flavours, these cutlets are perfect for any occasion—as a quick tea-time snack, a wholesome appetizer, or a versatile addition to wraps and burgers.
The combination of earthy chickpeas and antioxidant-rich beetroot creates a hearty base, while spices like cumin, chaat masala, and dry pomegranate powder add a tangy, aromatic twist....
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Rinse black chickpeas thoroughly and soak them overnight in water.
Cook the soaked chickpeas in a pressure cooker or Instant Pot with water and salt until soft and tender.
Drain any excess water and allow the chickpeas to cool completely.
Tear the bread slices into small pieces and pulse them in a blender to make fine crumbs. Alternatively, crumble them by hand for a coarser texture. Set aside.
Add the cooled chickpeas to a grinder and pulse into a coarse paste. Avoid adding water unless necessary.
Transfer the ground chickpeas to a mixing bowl. Add grated beetroot, chopped onion, green chillies, fresh coriander, salt, Kashmiri red chilli powder, coriander powder, cumin powder, chaat masala powder, dry pomegranate powder, carom seeds, and the prepared bread crumbs.
Mix everything thoroughly to ensure all ingredients are evenly combined. Taste and adjust seasoning as needed.
Lightly grease your palms with oil or water. Take small portions of the mixture, shape them into rounds, and flatten gently.
Spread semolina on a plate and coat each cutlet evenly.
Refrigerate the cutlets for 10-15 minutes to help them firm up.
Option 1 - Deep Frying: Heat oil in a deep frying pan over medium-high heat. Test the oil by dropping a small piece of the mixture; it should rise to the surface without browning too quickly.
Gently slide the cutlets into the hot oil. Fry for 2-3 minutes without disturbing them, until they hold shape. Flip and fry the other side until crisp.
Remove the cutlets using a slotted spoon and place them on a paper-lined plate to absorb excess oil. Repeat for the remaining cutlets.
Option 2 - Shallow Frying: Heat a few tablespoons of oil in a flat pan over medium heat. Place the cutlets in the pan without overcrowding.
Cook each side for 3-4 minutes, until crisp. Flip carefully to ensure even cooking.
Serve the hot beetroot chickpea cutlets with green/tamarind chutney, or ketchup as a delicious snack or appetiser.
Boil chickpeas until soft but not mushy. Overcooked chickpeas can make the mixture too wet, while undercooked ones may not bind well.
If the mixture feels too wet, adjust by adding more bread crumbs.
Adjust the spice level and salt to suit your taste.
How do I make Beetroot Chickpea Cutlets crispy when frying?
To achieve crispy Beetroot Chickpea Cutlets, ensure you coat them evenly with semolina (suji) before frying. You can either deep fry them in hot oil or shallow fry in a pan with a few tablespoons of oil. Make sure the oil is hot enough before adding the cutlets, as this helps them crisp up nicely.
Can I make Beetroot Chickpea Cutlets gluten-free?
Yes, you can easily make these cutlets gluten-free by substituting the bread crumbs with gluten-free breadcrumbs or ground oats. This way, you can enjoy a delicious and nutritious snack without gluten.
What is the best way to store leftover Beetroot Chickpea Cutlets?
To store leftover Beetroot Chickpea Cutlets, place them in an airtight container and refrigerate for up to 3 days. For longer storage, you can freeze them. Just ensure they are fully cooled before freezing, and reheat them in an oven or air fryer for the best texture.
What can I serve with Beetroot Chickpea Cutlets for a complete meal?
Beetroot Chickpea Cutlets pair wonderfully with green chutney or tamarind chutney for dipping. You can also serve them alongside a fresh salad or in a wrap with your favorite veggies and sauces for a wholesome meal.
Can I substitute black chickpeas with other legumes in this cutlet recipe?
Absolutely! While black chickpeas (kala chana) provide a unique flavor and texture, you can substitute them with other legumes like cooked lentils or regular chickpeas. Just ensure they are well-cooked and mashed to maintain the cutlet's consistency.
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