Sunday, March 18, 2012

Rice Cutlet

This is another of my mother's invention. It can be made as a snack/ appetizer, especially if you have a lot of rice leftover.

  • 2 cups Cooked Rice
  • 1/4 cup Besan (Gram Flour)
  • 1/2 cup chopped Coriander leaves
  • 1/2 tsp Salt (Adjust to taste)
  • 2 green chillies
  • 1/2 cup finely chopped Vegetables (Carrots/ beans/ peas)
  • A pinch of Asafoetida
  • 1/2 cup Bread Crumbs
  • Oil to fry
  1. Cook the vegetables in the microwave for 2 min with 1 tsp water, so that they are partially cooked.
  2. Mash the rice nicely in a bowl and add besan, coriander leaves, salt, green chillies, cooked vegetables and asafoetida and mix well to form a dough.
  3. Heat oil in a wok/ kadai.
  4. Make small balls of the dough and roll them on bread crumbs so that they are fully covered all over and then slightly flatten each to form a disc.
  5. Check the oil if it is ready to fry by dropping a small bit of the dough. If it sizzles and comes up immediately then the oil is ready.
  6. Drop the cutlets one by one and deep fry them till they are crisp and brown on both sides.
  7. Serve hot with Cilantro Chutney or ketchup
Suggestions/ Notes
  1. If you dont want to deep fry them, you can shallow fry them or just toast them with a little oil on a skillet till they are golden brown on both sides.

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