Beetroot Kebab
Crispy on the outside, soft and vibrant within — these beetroot kebabs are a gorgeous twist on the classic Indian starter. Grated beetroot mingles with spiced mashed potatoes and fresh herbs, shaped into patties and shallow-fried until golden. A squeeze of lime and a side of mint chutney turn these into an irresistible appetizer or teatime snack.
For 4 servings
- prep
Boil and mash the potatoes.
Place whole potatoes in a pot, cover with water, and boil until fork-tender. Drain, let cool slightly, then peel and mash until smooth. Set aside.
- saute · ~12 min
Saute the beetroot and aromatics.
1.Heat 1 teaspoon oil in a pan over medium heat.2.Add chopped onion and sauté until translucent (3-4 min).3.Add ginger, garlic, and green chili; sauté until fragrant (1 min).4.Add grated beetroot and cook until moisture evaporates and beetroot softens (5-7 min).5.Sprinkle salt, red chili powder, cumin powder, and garam masala. Mix well and cook 1 more minute.TIPCook the beetroot until completely dry — any leftover moisture will make the kebabs fall apart while frying. - mix
Form the kebab mixture.
In a large bowl, combine the mashed potato, sautéed beetroot mixture, breadcrumbs, chopped coriander, mint, and dry mango powder. Mix thoroughly with your hands until everything comes together in a firm, pliable mixture. Taste and adjust salt if needed.
TIPIf the mixture feels too wet to shape, add another tablespoon of breadcrumbs. - prep
Shape the kebabs.
1.Divide mixture into 8 equal portions.2.Roll each portion into a ball, then flatten gently into a patty about 1/2 inch thick.3.Mix corn flour with 3 tablespoons water to make a thin slurry.4.Dip each patty into the slurry, then coat lightly with dry breadcrumbs. - fry · ~8 min
Shallow-fry the kebabs until golden.
1.Heat remaining oil in a non-stick pan over medium-high heat.2.Place kebabs in the pan and cook until golden-brown on the bottom (3-4 min).3.Flip carefully and cook the other side until crisp and golden (3-4 min).4.Transfer to a paper towel-lined plate to drain any excess oil.TIPDo not overcrowd the pan — fry in batches to keep the oil temperature steady for a crisp crust. - serve
Serve hot with mint chutney and lemon wedges.
Arrange the kebabs on a serving platter, garnish with a few coriander leaves, and serve immediately with green mint chutney and fresh lemon wedges on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Squeeze excess water from grated beetroot using a clean kitchen towel before sautéing to prevent a soggy mixture.
- 2For a crunchier crust, double-coat the patties: dip in slurry, roll in breadcrumbs, then dip again and roll once more.
- 3Let the shaped kebabs rest in the fridge for 15 minutes before frying — this helps them hold together better.
- 4Test the oil temperature by dropping a pinch of breadcrumbs; they should sizzle immediately without smoking.
- 5Use a non-stick pan and avoid moving the kebabs too soon; let the crust form naturally before flipping.
- 6Leftover kebabs can be reheated in an air fryer at 180°C for 5 minutes to restore crispness.
Adapt it for your goals.
Air-fried
Skip shallow-frying and air-fry the coated patties at 200°C for 10-12 minutes, flipping halfway. This reduces oil usage while still delivering a crispy exterior.
gluten freeGluten-free
Replace breadcrumbs with crushed rice flakes (poha) or gluten-free breadcrumbs, and use rice flour instead of cornflour for the slurry. Ideal for those with gluten intolerance.
bakedBaked
Arrange the kebabs on a lined baking sheet, brush lightly with oil, and bake at 200°C for 15-18 minutes, flipping once. A healthier hands-off option.
high proteinHigh-protein
Mix in 2 tablespoons of roasted chickpea flour (besan) or crumbled paneer into the kebab mixture to boost protein content without altering the flavor profile.
Why this is on our healthy list.
Rich in Folate
Beetroot is an excellent source of folate (vitamin B9), which supports red blood cell production and is especially beneficial during pregnancy.
Good Source of Dietary Fiber
Both beetroot and potato provide fiber that aids digestion, promotes gut health, and helps maintain steady blood sugar levels.
Low in Saturated Fat
These kebabs use minimal oil for shallow frying and contain no butter or cream, making them a heart-friendly snack option.
Contains Antioxidants
Beetroot's deep red pigment (betalain) acts as a powerful antioxidant that helps reduce inflammation and oxidative stress in the body.
Frequently asked questions
Add extra breadcrumbs, one tablespoon at a time, until the mixture feels firm and holds its shape without sticking to your palms.
