How to make Beetroot Kofta - Deep fried beetroot, carrot and potato koftas cooked in onion tomato masala.

This recipe is contributed by Member dr. chitra phil.

Main Ingredients : Beetroot (चुकन्दर ), Carrot (गाजर)

Cuisine : Indian

Course : Main Course Vegetarian

Beetroot Kofta Recipe Card

Beetroot Kofta

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Beetroot Kofta checkout Beetroot Porial, Beetroot Ravioli. You can also find more Main Course Vegetarian recipes like Stir Fried Lotus Stem, Five-Spice Stir-Fry, Vegetables In Sweet And Sour Sauce, Mango Potato.

Prep Time : 26-30 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Beetroot Kofta Recipe

  • Beetroot grated 2 medium

  • Carrot grated 1 large

  • Gram flour (besan) 2 tablespoons

  • Potato boiled and mashed 1 medium

  • Green chilli finely chopped 1

  • Garlic chopped 5 cloves

  • Salt to taste

  • Oil 2 tablespo

  • Onion paste 1/2 cup

  • Green chilli-garlic paste 1 tablespoon

  • Tomato puree 1 cup

  • Garam masala 2 teaspoons

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • coriander leaves chopped 1/2 small bunch

  • Fresh cream 2 tablespoons


Step 1

In a bowl mix together beetroot, carrot, gram flour, potato, green chilli, garlic and salt. Make a soft dough and divide into equal portions.

Step 2

Heat oil in a kadai and deep fry the koftas till golden and crisp. Drain and remove on absorbent paper. Set aside. Heat oil in a non stick pan. Add the onion paste, green chilli ginger garlic paste. Saute for two minutes on medium heat. Add the tomato puree and mix well. Continue cooking for five minutes.

Step 3

Add the garam masala, red chilli powder, turmeric powder and salt to taste. Mix well. Add little water if needed. Add the coriander and fresh cream .Allow the mixture to boil and serve hot with the kofta pieces.