Made with Ragi, a grain rich in antioxidants and minerals, these fried cutlets make for a perfect snack full of spice and flavor.
Author: Spoon Fork and Food
or Gram Flour
Green Chili Pepper
, finely chopped
, finely chopped
Fresh Mint Leaves
, roughly chopped
or Amchur (1 teaspoon)
Sprouted Ragi (1 cup)
2-3 times and discard impurities and water. Soak it in water for 12 hours (preferably overnight).
Drain water and collect the soaked ragi in a clean dry kitchen towel. Wrap it and keep it in a dry place for 12-14 hours again. The ragi will sprout, collect them in a bowl and use it further.
and collect them in a large mixing bowl. Take a fork and mash them nicely to break all the lumps. You can even do it with your hands.
Add sprouted ragi in the mashed potatoes and then add
Chickpea Flour (1/4 cup)
Green Chili Pepper (2)
Fresh Cilantro (1 bunch)
Fresh Mint Leaves (4)
Fresh Ginger (1 in)
Chili Powder (1 tsp)
Garam Masala (1 tsp)
Mango Powder (1 tsp)
Salt (to taste)
Mix all the ingredients and bind to make a soft dough. Adjust salt as per your taste.
Pinch a lime-sized ball from the dough and roll it between your palm. Gently flatten it to shape a disk. Collect it aside on a plate and similarly make the rest of the cutlets.
Frying Oil (as needed)
in a broad base shallow pan and place the cutlets on it. Don't add too many of them at a time. Keep space in between for flipping.
Once the bottom side is golden and crisp, flip the cutlet and shallow fry the other side as well.
Transfer the fried cutlets to a paper napkin-lined tray, so that it soaks excess oil.
Serve the cutlets hot with spicy mint and coriander chutney with a dash of
Lemon Juice (to taste)
over it. Enjoy!
If you don't have besan at home, you can also add fresh bread to it. Just make sure you remove the sides of the bread slice and collect the inner part only.
Nutrition Per Serving
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