Healthy Barnyard Millet Cutlets Recipe – Crispy, Tasty & Easy to Make
Product Used
Sidhya Barnyard Millet Rice
Preparation Time
30 mins (including soaking)
Cooking Time
20 mins
Serves
3-4
Chef's Tip
Let the cooked millet cool completely before shaping the cutlets. This helps them hold their shape better and gives a crispier texture while shallow frying.
Ingredients
Ingredient
Quantity
Cooked Sidhya Barnyard Millet Rice
1 cup
Finely Chopped Onion
½ cup
Grated Carrot
½ cup
Mashed Potato
½ cup
Grated Ginger
2 tbsp
Finely Chopped Green Chillies
2
Fresh Coriander Leaves, finely chopped
2 tbsp
Gram Flour (Besan)
2 tbsp
Turmeric Powder
½ tsp
Red Chilli Powder
1 tsp
Cumin (Jeera) Powder
1 tbsp
Amchur (Dry Mango) Powder
1 tbsp
Salt
To taste
Oil
For shallow frying
Instructions
1. Wash and soak ½ cup Sidhya Barnyard Millet Rice for 30 minutes.
2. Pressure cook the soaked millet with 1¼ cups water using the pot-in-pot method for 3 whistles on medium heat.
3. Drain any excess water, if required, and allow the cooked millet to cool completely.
4. In a large mixing bowl, combine the cooked millet, onion, carrot, mashed potato, ginger, green chillies, coriander leaves, gram flour, turmeric powder, red chilli powder, cumin powder, amchur powder, and salt.
5. Mix everything well until the mixture is firm enough to shape. If needed, add a little more gram flour.
6. Lightly grease your hands and shape the mixture into small round or oval cutlets.
7. Heat a little oil in a pan over medium heat and shallow fry the cutlets until both sides are golden brown and crispy.
Serve hot with mint chutney or tomato ketchup and enjoy your delicious Barnyard Millet Cutlets!
