Cooking Instructions
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Step 1
Wash
Sprouted Ragi (1 cup)
2-3 times and discard impurities and water. Soak it in water for 12 hours (preferably overnight).
Step 2
Drain water and collect the soaked ragi in a clean dry kitchen towel. Wrap it and keep in a dry place for 12-14 hours again. The ragi will sprout, collect them in a bowl and use it further.
Step 3
Take
Potatoes (5)
and let them cool. Now peel them and collect 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.
Step 4
Add sprouted ragi in the mashed potatoes and then add
Chickpea Flour (1/4 cup)
,
Green Chili Pepper (2)
,
Onion (1)
,
Fresh Cilantro (1 bunch)
,
Fresh Mint Leaves (4)
,
Fresh Ginger (1 in)
,
Chili Powder (1 tsp)
,
Garam Masala (1 tsp)
,
Mango Powder (1 tsp)
and
Salt (to taste)
.
Step 5
Mix all the ingredients and bind to make a soft dough. Adjust salt as per your taste.
Step 6
Pinch a lime sized ball from the dough and roll between your palm. Gently flatten it to shape a disk. Collect it aside on a plate and similarly make rest of the cutlets.
Step 7
Now heat
Frying Oil (to taste)
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.
Step 8
Once the bottom side is golden and crisp, flip the cutlet and shallow fry the other side as well.
Step 9
Transfer the fried cutlets on a paper napkin lined tray, so that it soaks excess oil.
Step 10
Serve the cutlets hot with spicy mint and coriander chutney with a dash of
Lemons (to taste)
over it. Enjoy!
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