Beetroot Tofu Cutlets

Since childhood, I have always loved and enjoyed food, whether it be eating or cooking. When I was young, I was not concerned about nutrition. However, when I became a mother, I realised that I could not feed my children unhealthy food. I developed this recipe to give them healthy food that was tasty and appealing to look at.


  • 3 Boiled and Grated Beetroots
  • 200 gms Firm Tofu (Can Be Substituted with Paneer)
  • 1 Tsp Crushed Pomegranate Seeds (Anardana)
  • 1/2 Tsp Black Salt
  • 1/2 Tsp Black Pepper
  • Breadcrumbs
  • Oil


Prep: 30 minutes
Cooking: 10 minutes

  1. Squeeze out excess water from the grated boiled beetroot.
  2. Mash paneer/ tofu and mix in the beetroot along with the dry spices.
  3. Adjust the salt if required but take care because black salt is quite sharp.
  4. Shape into cutlets and coat in breadcrumbs.
  5. Shallow fry on a flat pan, flipping it only once because these are extremely soft and can break apart easily.
  6. Pro tip: If serving at a party I use small crackers as a base to offset the soft texture with some crunch.