Gunpowder's Bengali beetroot croquettes (2024)

Home > Beetroot recipes > Gunpowder’s Bengali beetroot croquettes

By: Harneet Baweja

• Published:11 Nov 22
• Updated:25 Mar 24

• Test kitchen approved

These beetroot croquettes from the menu of London and Lisbon restaurant Gunpowder are such a satisfying snack or starter. A tradition in Kolkata, where chef Harneet Baweja grew up, they are incredibly moreish and full of flavour from the chaat masala which is tangy, salty and warm with spices.

Harneet says: “The filling is slight sweet, best enjoyed dipped in a tangy mustard or chutney. Indian mustard has a crisp, wasabi-like flavour, which balances the sweet beetroot. Very similar to Dijon, this is perfect accompaniment to this classic Indian snack.”

Ingredients

• 2 tbsp sunflower oil, plus extra to deep-fry
• ¾ tbsp cumin seeds
• 30g fresh ginger, finely chopped
• 30g green chilli, finely chopped
• 1kg beetroot, grated
• ½ tbsp ground turmeric
• ¾ tbsp ground coriander
• ½ tsp asafoetida
• 50g chaat masala (see Know How)
• 1kg floury potatoes, boiled and grated
• 50g cornflour
• ½ bunch coriander, chopped
• 100g plain flour
• 100g panko breadcrumbs, whizzed into a fine powder
• Yogurt, kasundi mustard or chutney to serve

Method

1. Add the oil to a heavy-bottomed nonstick saucepan over a medium heat. Once hot, turn the temperature down to low-medium and add the cumin seeds. Cook for a few seconds until they start to crackle and pop, then add the ginger and green chilli. Cook for 1 minute until fragrant.
2. Add the grated beetroot and cook, stirring occasionally, for 15-20 minutes until it has released its juices completely. Stir through the turmeric, coriander, asafoetida and chaat masala then add a pinch of salt and pepper. Continue to cook for 5-6 minutes then remove from the heat and allow to cool.
3. Once cool add the grated potatoes, cornflour and coriander, mixing well with a wooden spoon to create an even mixture. Divide the mixture into portions roughly 50g each, shaping them either into balls or cylinders.

Recipe continues after advertising

Advertisem*nt

4. Add the flour to a shallow dish and stir in enough water to make a slurry (add 1 tbsp at a time until you have the consistency of double cream). Put the breadcrumbs in a wide, shallow dish. Dip the beetroot croquettes in the flour slurry and then roll them in breadcrumbs, then dip them in the slurry and crumbs once more for an extra crispy double coating.
5. Half-fill a large heavy saucepan with sunflower oil and heat to 160°C or until a small breadcrumb sizzles upon contact with the oil. Deep-fry the croquettes in batches, turning halfway through, for about 5 minutes or until crisp and golden. Drain on kitchen paper, then serve hot with a yogurt dip, kasundi mustard or coriander and mint chutney.

Nutrition: per serving

Recipe By

Harneet Baweja

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate

You must be logged in to rate a recipe, click here to login.

Reviews

Related collections