Healthy Beetroot Chicken Cutlets – Crispy & Protein-Packed Snack Recipe

Beetroot Chicken Cutlets Recipe

These Beetroot Chicken Cutlets are a delicious and nutritious snack that perfectly blends the earthy flavor of beetroot with the savory goodness of chicken. Crispy on the outside and tender on the inside, these cutlets are an ideal appetizer for any gathering, or even a healthy, high-protein evening snack. Pair them with a mint-coriander chutney or a hot cup of masala chai for an irresistible treat. Let’s dive into how to make these flavorful cutlets from scratch!

Ingredients

Preparation Time: 30 minutes

Cooking Time: 20 minutes

Total Time: 50 minutes

Servings: 4

Cuisine: Indian

Course: Appetizer

Diet: High Protein, Non-Vegetarian

Instructions

1. Cook the Chicken:
   Begin by heating water in a saucepan. Add a pinch of salt and whole black pepper. Once the water starts to boil, add the chicken and cook it for about 20 minutes until it is thoroughly cooked and tender. After boiling, allow the chicken to cool completely. Once cooled, shred the chicken finely using your hands or a fork and set it aside.

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2. Prepare the Vegetables:
   In the meantime, boil the potato until soft and mash it well. Similarly, boil the beetroot and grate it finely. Set both aside.

3. Mix the Ingredients:
   In a large mixing bowl, combine the mashed potato and grated beetroot. Add the shredded chicken, finely chopped green chilies, ginger-garlic paste, fresh coriander, curry leaves, cumin seeds, garam masala powder, red chili powder, and salt. Mix everything thoroughly to ensure the spices and ingredients are well incorporated.

4. Shape the Cutlets:
   Once the mixture is well-mixed, take small portions of it and roll them into balls. Gently flatten each ball between your palms to form a round or oval-shaped cutlet.

5. Coat with Breadcrumbs:
   Gently press the cutlets into the bread crumbs, ensuring an even coating on all sides. This will help them achieve a crispy texture when fried.

6. Fry the Cutlets:
   Heat oil in a non-stick pan or tawa over medium heat. Once the oil is hot, carefully place the cutlets on the pan. Fry them for 3-4 minutes on each side or until golden brown and crispy. Be sure not to overcrowd the pan; fry the cutlets in batches if needed.

7. Drain Excess Oil:
   After frying, remove the cutlets and place them on a kitchen paper towel to absorb any excess oil.

8. Serve:
   Serve the Beetroot Chicken Cutlets hot with a side of fresh coriander-mint chutney or masala chai for the perfect evening snack. These cutlets are not only flavorful but also packed with protein and fiber, making them an excellent choice for health-conscious snackers.

Tips for Perfect Beetroot Chicken Cutlets:

• For extra crunch: You can double coat the cutlets in breadcrumbs by dipping them first in a beaten egg and then in the breadcrumbs. This adds an extra crispy layer.
• Spice level: Adjust the amount of green chilies and red chili powder based on your preferred spice level.
• Vegan alternative: For a vegetarian version, replace chicken with mashed tofu or paneer and follow the same recipe.
• Make ahead: You can prepare the cutlet mixture in advance and refrigerate it. Shape and fry them just before serving for a quicker snack.

These Beetroot Chicken Cutlets are a delightful combination of flavors and textures. The sweetness of the beetroot, the richness of the chicken, and the aromatic spices create a perfect balance in every bite. They are ideal for serving at parties, as an appetizer before a main course, or as a tasty and nutritious snack anytime you want something delicious and filling.

Enjoy this delightful recipe, and don’t forget to pair it with your favorite chutney or a hot cup of masala chai to elevate the experience!