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 in a dry place for 12-14 hours again. The ragi will sprout, collect them in a bowl and use it further.
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.
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 between your palm. Gently flatten it to shape a disk. Collect it aside on a plate and similarly make rest of the cutlets.
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.
Once the bottom side is golden and crisp, flip the cutlet and shallow fry the other side as well.
Transfer the fried cutlets on 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
Lemons (to taste)
over it. Enjoy!