Rice Cutlet | Snacky Ideas by Amisha Doshi | Sanjeev Kapoor Khazana

A new snacky idea everyday. Check out these shallow fried vegetable and rice cutlets.

RICE CUTLET

Ingredients

1½ cups cooked rice
1 raw banana, boiled, peeled and grated
¼ cup boiled corn kernels, mashed
¼ medium cabbage, finely chopped
¼ teaspoon turmeric powder
1 teaspoon red chilli powder
1 teaspoon garam masala powder
1 teaspoon chaat masala
Salt to taste
½ teaspoon sugar
1 tablespoon lemon juice
2 tablespoons gram flour (besan)
1 tablespoon maize flour (makai atta)
1 tablespoon chopped fresh coriander leaves
Oil for greasing and shallow-frying
Semolina (rawa/suji) for coating

Method

1. Take rice in a bowl. Add banana, corn kernels, cabbage, turmeric powder, chilli powder, garam masala powder, chaat masala, salt, sugar and lemon juice and mash lightly.
2. Add gram flour, maize flour, coriander leaves and 1 tablespoon water and mix well to make a thick mixture.
3. Grease your palms with some oil, divide the mixture into small equal portions and shape into cutlets.
4. Heat some oil in a non-stick pan.
5. Take some semolina on a plate and coat each cutlet with it.
6. Place the cutlets in hot oil and shallow-fry from both sides till golden brown and crisp. Drain on absorbent paper.
7. Serve hot.

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