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You are here: Home / Regional Recipes / How To Make Red Velvet Cutlet Recipe

How To Make Red Velvet Cutlet Recipe

September 16, 2016

See Recipe In हिन्दी (Hindi)

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Total Time: 35 minutes minutes

What exactly is this Red Velvet Cup Cake? Conventionally, it is a mahogany-tinted cake that has this wonderful white cream cheese icing layering it. Prepared especially for Valentine’s Day or the much-awaited Christmas, these are fluffy, moist and buttery cakes, loved by all.

Red Velvet Cutlet on a white plate with some coriander leaves

Other breakfast and snacks recipes you may like:

  • Suji Kachori,
  • Kalmi Vada,
  • Besan Ka Chilla,
  • Pav Bhaji,
  • vegetable Poha Cutlet,

To be honest, I was never a fan of them, until I tried it once at a friend’s wedding anniversary.  The one, which I tasted, was a lavish three-layered slice cake that was all buttery and luscious, having a hint of chocolaty flavour. The best thing was its tangy cream cheese frosting complementing the nicely done crumb underneath and as I took a generous bite from it, I instantly fell in love with it.

Let me share my experience of baking red velvet cupcakes. For the past 2 years, I have been on a quest to bake this delicious cake but have been a major failure. Of all those cupcakes, which I prepared, unfortunately, none deserved a spot in my archive. However, my efforts did not go in vain, as I learnt something or the other on every attempt. It was only last month that I finally nailed it, after working like a mad scientist on it. 😀 You will not believe how amazing it turned out to be! Even my husband, who does not have a fascination for them, relished it.

Red Velvet Cutlet on a white plate with some coriander leaves

If you are wondering when to prepare it, I would suggest whipping it up for this Christmas. I am sure these spongy classic cupcakes smeared with cream frosting will definitely turn out to be a delight for those having a sweet tooth. Now imagine all this in just 35 minutes! Such puffy dome-shaped little cupcakes taking merely half an hour sound good, isn’t it? I hope 12 pieces are plenty for your family but if you wish to arrange for a small get-together, you can also bake some more. Lastly, add sprinkles on top for a perfect finishing touch and voila! I’m sure you are going to admire it as much as you would love devouring it. J

you may also like our other snacks recipes like:

  • Bread Uttapam,
  • Bread Idli,
  • Macaroni Cheese Balls,
  • Veg paneer cheesy bites,
  • Khandvi recipe, etc.

I am glad I could fulfil your wishes and constant requests to share the recipe of these wonderful cupcakes. To me, the exact words that perfectly define my innovation would be smooth, soft, tangy, luscious and creamy with a flawless texture that is difficult to avoid. For all those Red Velvet Cupcake lovers, it is time for you to rejoice!

Red Velvet Cutlet Recipe

Red Velvet Cutlet Recipe

This Red velvet cutlet recipe is a very easy Indian Breakfast recipe and snacks recipe. You can serve this on parties and small gatherings. I mainly used potatoes, beet root and lots of veggies for this Indian Cutlet recipe
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Course: Breakfast
Cuisine: Indian
Keyword: Cutlet, Red velvet cutlet
Prep Time: 15 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 35 minutes minutes
Servings: 2 peoples
Calories: 265kcal
Author: Reshu Drolia

Ingredients

  • 400 grams beet root
  • 4 medium sized potatoes boiled and mashed
  • ½ cup capsicum finely chopped
  • ½ cup carrot finely chopped
  • 1/3 cup French beans finely chopped
  • ½ cup green peas boiled
  • Salt to taste
  • ¾ tsp Red chilly powder
  • ¾ tsp Garam masala
  • ½ tsp Black pepper powder
  • Coriander leaves Freshly chopped
  • 1 tsp lemon juice
  • 4 Tbsp cornflour
  • 1 tsp ghee oil

For coating:

  • 2 Tbsp All purpose flour
  • Bread crumbs as needed
  • Oil for frying

Instructions

  • Wash and peel the skin of beet root and grate it.
  • Boil water in a deep pan, once the water starts boiling add chopped beans, carrot, capsicum, frozen peas, mix it well and boil for 3-4 minutes till it becomes soft.
  • Meanwhile peel off the skin of beet root and grate it.
  • Drain off to a colander, set aside and let it cool down completely. Do not discard water, put the same water in a deep pan add ¼ tsp of salt and grated beet root and boil for 2-3 minutes.
  • Drain off the beet root to a colander, set aside and let it cool down completely.
  • Heat 1 tsp of ghee in a pan and add boiled veggies (capsicum, peas, carrot, French beans), mashed potatoes, boiled beet root and mix it well.
  • Add all the spices red chilly powder, garam masala, black pepper powder, salt to taste,lemon juice, feshly chopped coriander leaves. Mix it until well combined and sauté it on medium low flame till all the water gets evaporated and the mixture becomes dry.
  • Remove from heat and let it cool down completely.
  • Transfer the beet root mixture in a bowl and add cornflour. Mix it well
  • Put all purpose flour/maida in a bowl add salt and red chilly powder and make thin paste with water., Mix it well till no lumps.
  • Take a generous portion of beet root mixture and shape each into a cutlet or give desired shape of your choice. I have given a shape like tikki. Prepare rest of the cutlets in the same way.
  • Dip each cutlet one by one with flour paste and then coat with bread crumbs all around the cutlet. Prepare rest of the red velvet cutlets in the same way.
  • Keep it in a refrigerator for 30 minutes to make the mixture firm but if you do not have much time fry it instantly. I am going to keep it in a refrigerator and then fry it.
  • Heat oil in deep pan on medium high heat, once the oil becomes hot drop the cutlets slowly into it, taking care not to overlap them. Fry cutlets in batches, do not overcrowd the pan
  • Fry the red velvet cutlets until they are golden brown, turning occasionally. This would take about 3-4 minutes. Take them out over a paper towel or an absorbent paper.
  • Serve hot with any green chutney or tomato ketchup.

See Recipe Video

Notes

I have not added green chilly but if you want can add as per your taste.
I have used cornflour for binding the cutlets but you can also add bread crumbs.

Nutrition

Serving: 2pcs | Calories: 265kcal | Carbohydrates: 52g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 201mg | Potassium: 977mg | Fiber: 10g | Sugar: 19g | Vitamin A: 7280IU | Vitamin C: 77mg | Calcium: 58mg | Iron: 3.1mg
Tried this recipe?Mention @mintsrecipes or tag #mintsrecipes!

How to make red velvet cutlet recipe

  • Wash and peel the skin of beet root and grate it.
  • Boil water in a deep pan, once the water starts boiling add chopped beans, carrot, capsicum, frozen peas, mix it well and boil for 3-4 minutes till it becomes soft.

Red Velvet Cutlet

  • Meanwhile peel off the skin of beet root and grate it.

Red Velvet Cutlet

  • Drain off to a colander, set aside and let it cool down completely. Do not discard water, put the same water in a deep pan add ¼ tsp of salt and grated beet root and boil for 2-3 minutes.

Red Velvet Cutlet

  • Drain off the beet root to a colander, set aside and let it cool down completely.

Red Velvet Cutlet

  • Heat 1 tsp of ghee in a pan and add boiled veggies (capsicum, peas, carrot, French beans), mashed potatoes, boiled beet root and mix it well.

Red Velvet Cutlet

Red Velvet Cutlet

  • Add all the spices red chilly powder, garam masala, black pepper powder, salt to taste,lemon juice, feshly chopped coriander leaves. Mix it until well combined and sauté it on medium low flame till all the water gets evaporated and the mixture becomes dry.

Red Velvet Cutlet

  • Remove from heat and let it cool down completely.
  • Transfer the beet root mixture in a bowl and add cornflour. Mix it well

Red Velvet Cutlet

  • Put all purpose flour/maida in a bowl add salt and red chilly powder and make thin paste with water. Mix it well till no lumps.

Red Velvet Cutlet

  • Take a generous portion of beet root mixture and shape each into a cutlet or give desired shape of your choice.  I have given a shape like tikki. Prepare rest of the cutlets in the same way.
  • Dip each cutlet one by one with flour paste and then coat with bread crumbs all around the cutlet. Prepare rest of the red velvet cutlets in the same way.

Red Velvet Cutlet

Red Velvet Cutlet

  • Keep it in a refrigerator for 30 minutes to make the mixture firm but if you do not have much time fry it instantly. I am going to keep it in a refrigerator and then fry it.
  • Heat oil in deep pan on medium high heat, once the oil becomes hot drop the cutlets slowly into it, taking care not to overlap them. Fry cutlets in batches, do not overcrowd the pan

Red Velvet Cutlet

  • Fry the red velvet cutlets until they are golden brown, turning occasionally. This would take about 3-4 minutes. Take them out over a paper towel or an absorbent paper.

Red Velvet Cutlet

  • Serve hot with any green chutney or tomato ketchup.

Note:

  •  I have not added green chilly but if you want can add as per your taste.
  • I have used cornflour for binding the cutlets but you can also add bread crumbs.

See Recipe In हिन्दी (Hindi)

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Reader Interactions

Comments

  1. Chef Munish kumar

    July 22, 2020 at 2:59 pm

    So nice this kabab
    So yammi tast

    Reply
    • Reshu

      September 23, 2020 at 8:26 pm

      Thanks for liking this

      Reply

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Welcome, Y’all!

Reshu Drolia is a renowned food blogger hailing from Kolkata. With an impressive following of over 3.5 million on social media, she has captivated the hearts and taste buds of her followers with her culinary creations. Reshu's expertise and influence in the world of food blogging have made her a prominent figure in the industry. Let's dig deeper →

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