Ragi And Broccoli Cutlets Recipe

Ingredients

• 1/2 cup whole ragi (nachni / red millet), soaked overnight and drained
• 1/2 cup finely chopped and blanched broccoli
• 1/2 cup boiled and boiled and mashed potatoes
• 1 tsp red chilli powder
• 1/2 cup besan (gram flour)
• 2 tbsp chopped mint leaves (phudina)
• chopped spring onions whites
• salt (namak) to taste
• quick cooking oats for coating
• oil for greasing and cooking

Steps

1. Grind the soaked and drained nachni in a mixer to a coarse mixture using 1 to 2 tbsp of water.
2. Combine all the ingredients, including the coarse nachni mixture, in a deep bowl and mix well.
3. Divide the mixture into 12 equal portions and roll each portion into a 50 mm. (2”) diameter circle.
4. Roll each cutlet in oats till they are coated evenly from all the sides.
5. Heat a non-stick tava (griddle), grease it with oil, place 4 cutlets and cook on a slow flame using little oil till both sides turn golden brown in colour.
6. Repeat step 4 to cook 8 more cutlets in 2 more batches.
7. Serve immediately.