Scarlet Cutlet (Mix Veg Tikis)

I tried this recipe when my brother visited me. He wanted to have the veg kebabs which I usually make but I was short on time for preparing the typical kebabs. So, I used the veggies available at home and made these cutlets. They turned out so well and beyond my expectations. Usually, we need some chutney with kebabs but with these, it wasn’t required. After sharing a picture of the kebabs on my Instagram and Facebook, I was flooded with requests of the recipe from my friends. This recipe is the easiest to make and full of nutrition and taste. I have named it ‘Scarlet’ because of its vibrant colours.


  • 4 Medium-size Potatoes
  • 1 Large Raw Banana
  • 1 Carrot
  • 1 Beetroot
  • 3 Tbsp Gram Flour/Besan (roasted)
  • 1 Tsp Chat Masala
  • 1/2 Tsp Garam Masala
  • 1/2 Tsp Coriander Powder
  • Lemon Juice
  • Salt to Taste
  • Red Chili Powder (as per taste)
  • 1/2 Teaspoon Powder of Black Pepper, Green Cardamom and Black Cardamom (optional)


Prep: 30 minutes
Cooking: 10 minutes

  1. Boil the potatoes and banana together in a pressure cooker (2 whistles are enough). Grate or mash them once done.
  2. Grate carrot and beetroot and sauté them without oil for 3 to 4 minutes or until the extra water evaporates.
  3. Dry roast the gram flour (besan) until its raw smell goes away but don’t overcook it. Instead, you can use chana sattu directly.
  4. Mix the roasted gram flour, carrots, beetroot, banana and potatoes together. Add all the spices and mix well.
  5. Refrigerate the mixture for about half an hour. You can directly use it but keeping in the fridge will help in maintaining the texture of the tikkis.
  6. Make patties in the shape you desire and shallow fry them in ghee or oil.
  7. Don’t flip them again and again. When cooked on one side, flip them to cook the other side as well.
  8. Instead of refrigerating the dough, you can make patties and keep them in the fridge for half an hour.