Beetroot Chops were not a success the first time I made them. The filling was too wet, the coating slipped off in the oil, and what came out of the pan looked nothing like the neat little tikkis I had imagined. The problem, I eventually figured out, was the beetroot. I had skipped sauteing it properly, added it almost raw to the filling, and all that moisture made the potato mixture impossible to shape.
Once I started cooking the grated beetroot in the pan with ginger and carrot until it was genuinely dry, everything changed. The cornflour-and-vermicelli coating finally had something firm to hold on to. That step of cooking out the moisture is the one thing I would tell anyone making this for the first time. The crunch of roasted vermicelli against the earthy, slightly sweet filling is what keeps me coming back to this recipe.
About the Recipe
Every ingredient in this recipe comes from a regular grocery run. Beetroot, potatoes, bread slices, a few spices, and a cup of roasted vermicelli are all you need. From start to finish, the whole process takes about 45 to 50 minutes, including the time to boil and mash the potatoes. I make these most often when I have leftover boiled potatoes sitting in the fridge, which cuts the prep time down considerably. They are a good option for an afternoon snack when you want something more substantial than a biscuit but do not want to commit to a full meal.
Why you will love this recipe
The filling does a lot of the work here. Peanuts add a rough, nutty bite, raisins bring small pockets of sweetness, and the grated carrot and beetroot together give the inside a colour that looks genuinely striking when you cut one open. The vermicelli crust, once it hits hot oil, turns deeply golden and stays crisp for several minutes after frying, which gives you a small window to plate and serve without rushing.
Amchoor powder in the outer mixture adds a faint tang that keeps the whole thing from feeling heavy. I always make a double batch because the first plate disappears before I have finished draining the second one.
Cooking Tips
The most common problem is a filling that is too moist to shape. After you saute the beetroot and carrot, keep the heat on medium and stir until there is no liquid pooling at the bottom of the pan. If the potato mixture still feels soft when you try to shape it, refrigerate it for 15 to 20 minutes before rolling. Also, make sure the oil is hot before you add the chops. If the oil is not hot enough, the vermicelli absorbs oil instead of crisping, and the coating turns soft and greasy.
Top Tips
- Roast the vermicelli in a dry pan on low heat until it turns a pale golden colour before you start anything else. This deepens the flavour and helps the coating hold its crunch after frying.
- Squeeze the soaked bread slices very firmly, almost wringing them like a cloth. Leftover water in the bread will loosen the potato mixture and make shaping difficult.
- Keep a small bowl of water nearby when shaping the chops. Wet palms prevent the mixture from sticking to your hands and help you get a smoother surface.
- Do not overcrowd the frying pan. Fry three or four chops at a time on medium-high heat so the oil temperature stays consistent throughout.
- If you are making these ahead, shape and coat the chops, then refrigerate them on a plate for up to four hours. Fry them just before serving so the vermicelli stays crisp.
Serving and Storing Suggestions
This recipe makes about 10 to 12 medium-sized chops and serves four people as a snack. Prep and cooking together take around 50 minutes. Serve them hot with tomato ketchup or a green chutney on the side. Leftovers can be stored in an airtight container in the refrigerator for up to one day.
Reheat them in a dry pan or an air fryer at 180 degrees Celsius for about five minutes to bring back some of the crispness. Microwaving makes the vermicelli coating soft, so I would skip that option.
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Nutrient Benefits
Beetroot brings a meaningful amount of dietary fibre and folate to this recipe, and the roasted peanuts add a small but useful hit of protein and healthy fats. Carrots contribute beta-carotene, which the body converts to Vitamin A. While these are still fried snacks, the filling does carry some nutritional weight from the vegetables, which makes them a more balanced choice than a purely starch-based snack.
Beetroot Chops
Ingredients
- 2 Beetroots (boiled, peeled, mashed)
- 6 Potatoes (boiled, peeled, mashed)
- 4 Bread Slices (soaked in water and squeezed)
- 4 Green Chillies (chopped)
- Coriander Leaves (handful, chopped)
- Salt as per taste
- 1 tsp Red Chilli Powder
- 1 tsp Amchoor, Dry Mango Powder
- 1/4 cup Oil (1/4 cup)
- 1 tsp Cumin Seeds
- 2 tsp Ginger (chopped)
- 2 Carrot (peeled, grated)
- 2 tsp Garam Masala Powder
- 2 tbsp Roasted Peanuts (crushed)
- 2 tbsp Raisins
- 2 tbsp Coconut (grated)
- 5 to 6 tbsp Cornflour
- 1/2 cup Water
- 1 cup Vermicelli (roasted)
Instructions
- Combine the bread slices, green chillies, coriander leaves, chilli powder, salt and mango powder in a bowl.
- Add the mashed potatoes and mix well.
- Heat 1/4 cup of oil in a pan.
- Fry the cumin seeds till it starts to splutter.
- Add the ginger, garrot, beetroot and saute for 5 minutes.
- Add the garam masala powder, peanuts, raisins, salt and coconut.
- Stir well and remove.
- Make small/medium sized balls of the potato mixture and flatten them lightly.
- Place 1 or 2 tblsp of the beetroot mixture and roll them again.
- Flatten them again using the palm of your hand.
- Mix the cornflour and water in a bowl.
- Heat the remaining oil in a frying pan.
- Dip the prepared beetroot tikkis in cornflour and roll them in the vermicelli.
- Fry in hot oil until golden brown on all sides.
- Remove and drain excess oil.
- Serve hot with ketchup.
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Frequently Asked Questions
My chops kept falling apart in the oil. What went wrong?
This almost always comes down to moisture in the filling. The sauteed beetroot and carrot need to be cooked until completely dry before you mix them into anything. Also check that you squeezed every drop of water out of the soaked bread. If the mixture still feels loose, refrigerate it for 15 to 20 minutes before shaping, and make sure your oil is properly hot before the chops go in.
Can I bake these instead of frying them?
You can, though the vermicelli coating will not colour as evenly or get quite as crisp. Brush the shaped chops lightly with oil on all sides and bake at 200 degrees Celsius for 20 to 25 minutes, flipping them once halfway through. They will still taste good, but the texture of the crust will be slightly softer than the fried version.
The vermicelli kept falling off during frying. How do I fix that?
Make sure the cornflour-water mixture is thick enough, roughly the consistency of a thin batter, not plain water. The chop needs a good coating of it before it goes into the vermicelli, otherwise the vermicelli has nothing to grip. Press the vermicelli gently onto the surface with your palm after rolling, and lower the chops into the oil carefully rather than dropping them in.
Can I prepare the filling a day in advance?
Yes. Cook the beetroot mixture and the potato mixture separately, let them cool completely, and store them in airtight containers in the refrigerator overnight. Assemble, coat, and fry them the next day. I would not store the shaped and coated chops overnight, because the vermicelli softens against the moist filling and the crust loses its texture.
I do not have vermicelli at home. What can I use instead?
Breadcrumbs work as a straightforward substitute and give a similar golden crust. Crushed cornflakes are another option and produce a slightly coarser, crunchier coating. Semolina (rava) also works well. The flavour will differ a little from the original, but the method stays exactly the same.
