Dalia And Veggie Cutlets

Name: Dalia And Veggie Cutlets
Total time: 1800 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 3/4 cup dalia/broken wheat; 1 1/4 cup water; to taste Salt; 1/4 cup grated cabbage; 2 tbsp chopped methi leaves; 1/4 cup finely chopped capsicum; 1/4 cup finely chopped onion; 1 green chilli finely chopped; 1 tbsp finely chopped coriander leaves; 1/4 tsp grated ginger; 1/2 tsp chaat masala; 1/4 tsp haldi powder; 1/4 tsp red chilli powder(optional); 1 pinch garam masala powder(optional); 1 tsp lemon juice; 1/4 tsp cumin powder/roasted jeera powder; 2 tbsp besan/gram flour; 1 tbsp rawa/sooji; to taste Salt; Oil for sallow frying

Kanika Pareek @kitchenlifelover

Madhya Pradesh

#comfort
#post2
Simple easy and delicious dalia cutlets are healthy, rich in fiber and nutritious. These are perfect for breakfast or evening snack. Usually kids do not enjoy eating dalia or veggies. These cutlets are a great idea to make complete meal for your kids. You can add any vegetable of your choice.
Here is the recipe for making daliya veggie cutlets:-

Kanika Pareek @kitchenlifelover

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Ingredients

30 minutes

6 servings

3/4 cupdalia/broken wheat
1 1/4 cupwater
to tasteSalt
1/4 cupgrated cabbage
2 tbspchopped methi leaves
1/4 cupfinely chopped capsicum
1/4 cupfinely chopped onion
1green chilli finely chopped
1 tbspfinely chopped coriander leaves
1/4 tspgrated ginger
1/2 tspchaat masala
1/4 tsphaldi powder
1/4 tspred chilli powder(optional)
1 pinchgaram masala powder(optional)
1 tsplemon juice
1/4 tspcumin powder/roasted jeera powder
2 tbspbesan/gram flour
1 tbsprawa/sooji
to tasteSalt
Oil for sallow frying

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Steps

30 minutes

1

Firstly, take dalia, water and salt in a pressure cooker and pressure cook it for one whistle. Let it cool down.
2

In the meantime, add all the ingredients in a big mixing bowl except oil.
3

Add cooked dalia and mix it very well.
If the mixture gets too sticky, add some besan or rawa and mix.
4

Take small-small portions of the mixture and shape them into cutlets.
5

Heat 2-3 tsp oil in a pan and shallow fry the cutlets on medium flame till crisp and gloden brown.
6

You can also deep fry the cutlets.
Serve hot with mint coriander chutney or ketchup.
7

You can also use these cutlets as a stuffing for burgers, sandwich, rotis or wraps.