Leftovers Rice (Bhata) Cutlets

Name: Leftovers Rice (Bhata) Cutlets
Total time: 1800 s
Yield: 13 Cutlets
Cuisine: Indian
Ingredients: 1 1/2 cup leftovers rice; 1-2 Tbsp water to mash leftovers rice before mixing; 1 large potato boiled, peeled and mashed; 1 finely chopped onion; 2 green chillies chopped; 2 Tbsp dry kasuri methi leaves; 1/8 tsp turmeric; 1 tsp red chilli powder; 1/2 tsp Coriander powder; 1/4 tsp Garam masala; 3 Tbsp besan; 2 Tbsp Schezwan chutney; as per taste Salt; as per required Oil to shallow or deep fry

Pranjal Kotkar @PUK260176

19/4 Sagar sannidhaya Rahiwasi Chawl, Mahim Causeway, Mum-16.

#LeftoversRice
#Left

Pranjal Kotkar @PUK260176

19/4 Sagar sannidhaya Rahiwasi Chawl, Mahim Causeway, Mum-16.

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Ingredients

20-30 mins

13 Cutlets

1 1/2 cup leftovers rice
1-2 Tbspwater to mash leftovers rice before mixing
1large potato boiled, peeled and mashed
1finely chopped onion
2green chillies chopped
2 Tbspdry kasuri methi leaves
1/8 tspturmeric
1 tspred chilli powder
1/2 tspCoriander powder
1/4 tspGaram masala
3 Tbspbesan
2 TbspSchezwan chutney
as per tasteSalt
as per required Oil to shallow or deep fry

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Steps

20-30 mins

1

First add 1 or 2 Tbsp water to leftover rice (bhata) and mashed its slightly.
2

Mix all ingredients except oil in mixing bowl. You can add more spices and salt if required after checking the taste.
3

Rice (bhata) will also get mashed properly when you are mixing very well.
Take a lemon size mixture and make ball with hand then shape it into patties or tikkis.
4

Heat oil in a Tawa. Put Cutlets in the oil and fry them on both sides till they become nicely crisp and golden.
5

Remove Cutlets on Tissue paper to remove excess oil.
6

Rice Cutlets can be eaten with Tomato ketchup or Schezwan chutney. Serve Cutlets hot.