Vibrant Beetroot Chicken Cutlets – Crispy & Flavorful Appetizer Recipe

Beetroot Chicken Cutlets Recipe

Servings: 4 | Prep Time: 30 minutes | Cook Time: 20 minutes | Total Time: 50 minutes
Cuisine: Indian | Course: Appetizer | Diet: High Protein, Non-Vegetarian

Ingredients

Nutritional Information (per serving)

Instructions

1. Cook the Chicken:
   In a deep-bottomed saucepan, bring 3 to 4 cups of water to a rolling boil. Season with salt and pounded black peppercorns. Add the boneless chicken pieces and let them simmer for about 20 minutes or until thoroughly cooked. Once done, remove the chicken from the water and set it aside to cool.

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2. Prepare the Vegetables:
   While the chicken is cooling, mash the boiled potato in a mixing bowl until smooth with no lumps. Grate the boiled beetroot into the same bowl. This combination will add color and texture to the cutlets.

3. Shred the Chicken:
   Once the chicken has cooled down, shred it finely using your hands or a fork. Add the shredded chicken to the mashed potato and beetroot mixture.

4. Season and Flavor the Mixture:
   To the mixture, add the finely chopped green chillies, ginger-garlic paste, freshly chopped coriander and curry leaves, cumin seeds, garam masala powder, and red chilli powder. Adjust the salt according to your taste and mix everything together until it forms a smooth, firm dough-like consistency.

5. Shape the Cutlets:
   Take portions of the dough and roll them into medium-sized balls. Gently flatten these balls between your palms to form round, flat cutlets. Coat each cutlet generously with whole wheat bread crumbs, ensuring they are well covered on all sides.

6. Shallow Fry the Cutlets:
   Heat a shallow frying pan and drizzle in some sunflower oil. Once the oil is hot, place the cutlets in the pan. Be careful not to overcrowd the pan; fry in batches if necessary. Allow the cutlets to cook until the bottom is golden and crispy, then flip them over and repeat on the other side.

7. Serve:
   Once both sides are perfectly golden and crispy, remove the cutlets from the pan and place them on a plate lined with absorbent paper to drain any excess oil.

   Serve these vibrant Beetroot Chicken Cutlets with Dhaniya Pudina Chutney or a zesty Creamy Spinach Dip. They also pair beautifully with a side of Vegetarian Tandoori Kebabs for a complete party platter.

Pro Tips for the Perfect Cutlet:

• Use Fresh Ingredients: Fresh coriander and curry leaves elevate the flavor profile of these cutlets, adding a burst of herby freshness that complements the earthiness of the beetroot and the richness of the chicken.
• Make it Spicier: If you enjoy extra heat in your appetizers, you can increase the number of green chillies or sprinkle in some extra red chilli powder.
• Baking Option: For a healthier alternative, bake the cutlets in a preheated oven at 180°C (350°F) for 20-25 minutes, flipping halfway through until both sides are golden and crispy.

These Beetroot Chicken Cutlets are the perfect blend of protein-packed chicken and nutrient-rich beetroot, providing a wholesome appetizer that is both colorful and flavorful. Their unique blend of spices gives them a delicious Indian twist that is bound to be a hit at any gathering or party!