Vrat Ke Cutlet

Name: Vrat Ke Cutlet
Cuisine: Indian
Ingredients: 1 Cup Barnyard Millets (Bhagar/Samo Ke Chawal); 100 Grams Boiled Potatoes (Ubale Aloo); 1 TBSP Finely Chopped Green Chilies (Barik Kati Hari Mirch); 1 TBSP Finely Chopped Curry Leaves (Barik Kati Curry Patta); 1 TBS Finely Chopped Green Coriander (Barik Kata Hara Dhaniyan); Oil - As Per Requirement; Rock Salt (Sendanamak) - As per Taste

Jaideep Singh (Jai Ki Rasoi Se) @cook_14042461

Navaratri is one of the big festivals that is celebrated widely across the country. During these nine days people fast and variety of dishes by using most common ingredients like Sabudana, Rajgira ke Aata Peanuts, Potatoes, Vrat Ke Chawal (Bhagar/Sama/Barnyard Millet), Kuttu Ka Aata, Sweet Potato, Arbi etc. Today in "Jai Ki Rasoi Se" used Vrat Ke Chawal to make very yummy and delicious dish called "Vrat Ke Cutlet" Which is served with Tamator Ki Chutney

Jaideep Singh (Jai Ki Rasoi Se) @cook_14042461

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Ingredients

1 CupBarnyard Millets (Bhagar/Samo Ke Chawal)
100 GramsBoiled Potatoes (Ubale Aloo)
1 TBSPFinely Chopped Green Chilies (Barik Kati Hari Mirch)
1 TBSPFinely Chopped Curry Leaves (Barik Kati Curry Patta)
1 TBSFinely Chopped Green Coriander (Barik Kata Hara Dhaniyan)
Oil - As Per Requirement
Rock Salt (Sendanamak) - As per Taste

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Steps

1

In a mixer jar add barnyard millets and grind into a powder
2

In a kadai or non stick pan boil 2 ½ cups of water along with ½ teaspoon oil and rock salt
3

Once the water comes to boiling point add the powdered barnyard millets. Mix it and esnure there are no lumps formed. Cook it for at aleast 3 to 4 minutes. Keep it aside to get it cool
4

In a vessel add cooked barnyard, grate boiled potatoes, finely chopped green coriander, chillies and curry leaves. Season with salt according to taste
5

Mix all the ingredients and keep aside for 5 minutes
6

Apply oil on your palm and make thick patties or cutlet
7

Heat oil in a non-stick tawa, once the oil is hot place the cutlet. Cook both side till they are golden brown and crispy
8

Serve the cutlets with any chutney