Root vegetables grow under the soil, absorbing all the nutrients from the moist earth that envelopes them. They are not very popular and are considered earthy and bitter tasting by some. But root vegetables are dense with vitamins and fiber, leaving you feeling full. Low in calories and packed with slow burning carbohydrates, root vegetables are versatile and can be used in so many different ways in cooking. Onions, ginger, garlic, potatoes, and turmeric are some roots that we use almost on a daily basis. Some lesser used root vegetables that you could try are yams, turnips, taro, and celery root.

Growing up in Western India, the arrival of the monsoons sounded the death knell for the mango season because the combination of rains and mangoes was a no-no. The humidity in the atmosphere gives rise to bacteria and other micro life forms, which are harmful to our health. I’m sure there is also a sound Ayurvedic and scientific explanation for this. So with mangoes banned from all meals, it was back to the mundane and there definitely was a brief grieving period.

Aai, my mother, though has several tricks tied up in her pallu (saree edge) and she would make these beetroot cutlets often during the monsoons as an after-school snack served with a glass of hot Bournvita milk. These are very easy and also versatile. I have created my own version to sneak in some of the lesser loved beets in this family.

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Step by Step

1. Wash, peel and chop a combination of root vegetables
   • 4 carrots
   • 2 potatoes
   • 4 beetroots (use any red, golden, or striped)
2. Place them in a steamer and cook till soft or place in a pressure cooker with 1 cup water and cook for 1 whistle. If using a pressure cooker, drain the liquid through a sieve.
3. Allow to cool.
4. Then mash with a masher or your hands.
5. Add
   • 1/2 cup finely chopped onions
   • 1 tsp grated ginger
   • 2 tsp minced garlic
   • 1/4 cup chopped cilantro
6. Add
   • 2 tsp salt
   • 1 tsp pepper
   • 1 tsp cumin powder
   • 1 tsp red chili powder
   • 2 tsp amchur (dried mango powder) or 2 tsp lemon juice
   • 2 tsp garam masala
7. Crumble one slice of bread into the mix or add 1/4 cup bread crumbs.
8. Mix everything with your hands till it comes together.

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9. Take a handful of the mix and shape into a ball with your hand and then flatten from the top and bottom.
10. Set a frying pan to heat and add 4 tbsp oil to shallow fry the patties.
11. Take 1 cup of semolina (rawa) or bread crumbs in a bowl.
12. Gently coat each patty on both sides and set aside.
13. When the oil is hot, add the patties one at a time to it. Avoid overcrowding the pan.
14. Allow the patties to turn golden brown on one side before flipping them with the help of a spatula and a fork.
15. Spoon more oil on the sides of the patties as needed.
16. One by one, shallow fry all the patties making sure they are crunchy and crisp on both sides.
17. Serve hot with chutneys, ketchup, or dips.

Some Tips

I have used yams, sweet potatoes, taro, and turnips in these cutlets successfully. It is a great way to sneak in some nutrition and vitamins. The little birds love to smash a patty or two between a fresh bun and make a burger with sriracha and mayo.

These patties can be made ahead of time till step 9 above. Refrigerate till ready to fry and serve hot.