Barnyard Millet Cutlets
Ingredients
Pre-soaked barnyard millet, cooked – 1 cup
Potato, carrot, beans – finely chopped, 1 cup
Chana dal flour, curd – 2 tbsp
Onion, green chilli, garlic, ginger – as needed
Chat masala, pepper, turmeric – 1 tsp each
Bread crumbs, oil – for coating and frying
Potato, carrot, beans – finely chopped, 1 cup
Chana dal flour, curd – 2 tbsp
Onion, green chilli, garlic, ginger – as needed
Chat masala, pepper, turmeric – 1 tsp each
Bread crumbs, oil – for coating and frying
Method
1. Boil the vegetables and lightly mash them.
2. Sauté onion, green chilli, garlic and ginger until translucent.
3. Mix in the cooked millet, mashed vegetables, chana dal flour, curd, chat masala, pepper and turmeric.
4. Shape into small patties and coat with bread crumbs.
5. Shallow-fry until golden brown on both sides.
6. Serve hot with tomato sauce.
2. Sauté onion, green chilli, garlic and ginger until translucent.
3. Mix in the cooked millet, mashed vegetables, chana dal flour, curd, chat masala, pepper and turmeric.
4. Shape into small patties and coat with bread crumbs.
5. Shallow-fry until golden brown on both sides.
6. Serve hot with tomato sauce.
Made with Pre-Soaked Barnyard MilletShop the millet used in this recipe
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