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Surabhi Sehgal
A vegan, glutenfree cutlet recipe made with Beetroot and Samak Rice/ Barnyard Millet. Perfect for people who are fasting too.
5 from 1 vote
Prep Time 2 hrs
Cook Time 20 mins
Total Time 2 hrs 20 mins
Course Appetizer, Sides
Cuisine Indian Cuisine, north Indian
Servings 12 Cutlet


  • 1 Cup Samak Rice
  • 2 Beetroot
  • 1.5 Cup Paneer
  • 1/4 Cup Roasted Peanuts chopped
  • 1 tsp Ginger chopped
  • Green Chillies finely chopped (to taste)
  • Sendha Namak to taste
  • 2 tbsp Coriander chopped


  • Wrap the Beetroot in foil, coat lightly with Olive Oil and bake in the oveoven at 175 deg C for 45 mins.
  • Cool the baked Beetroot. Grate and keep aside
  • Mix together cooked Samak Rice, roasted Beetroot, grated Paneer, chopped roasted peanuts, finely choppechopped ginger, sendha namak and chopped green chillies to taste and chopped Coriander.
  • Refrigerate this mix for a couple hours
  • Roll into balls and flatten.
  • Cook on a skillet with a little Oil.
Keyword Beetroot and Samak Rice Cutlet, Beetroot Tikki