Sanjeev Kapoor offers a tasty twist on healthy vegetable cutlets for kids' lunchboxes

Chef Sanjeev Kapoor demonstrates an easy, nutritious carrot and beetroot cutlet recipe designed to make vegetables more appealing to children, perfect for quick school tiffin options.

Chef Sanjeev Kapoor has put forward a simple way to turn two often-avoided vegetables into a child-friendly snack, sharing a carrot and beetroot cutlet recipe he says is designed for school tiffin boxes. In an Instagram video highlighted by the Economic Times, he suggested that children who resist eating the vegetables on their own may be more willing to tuck into them when they are shaped and seasoned as cutlets.

The recipe uses a small carrot, a small beetroot and two medium boiled potatoes, with chopped coriander, green chillies, garam masala, red chilli powder, salt and breadcrumbs helping to bind and flavour the mixture. After the potatoes are grated into a bowl, the vegetables and spices are combined, the mixture is portioned by hand and shaped into cutlets, then shallow-fried in a non-stick pan until golden brown. Kapoor recommends serving them hot with tomato ketchup and masala makhana.

The idea fits neatly with other beetroot-and-carrot preparations on Kapoor’s own website, where the same vegetables appear in dishes ranging from Mixed Vegetable and Beet Cutlet to Carrot and Beetroot Cheela, Carrot and Beetroot ki Sabzi and Beetroot Kofta. Those recipes vary in technique, but they all reflect the same broader approach: making nutrient-rich produce more appealing by pairing it with familiar Indian flavours and textures.

For parents looking for a quick lunchbox option, the appeal is obvious. The cutlets are made from pantry-friendly ingredients, can be prepared in minutes once the potatoes are cooked and, unlike more elaborate snacks, do not require deep-frying. Kapoor’s recipe also underlines a familiar piece of kitchen wisdom: when vegetables are grated, spiced and crisped, they can be much easier to sell to younger eaters.