Golden shallow-fried cutlets bound with little millet rava, soft with potato and peas inside and audibly crisp at the crust.
Ingredients
From the TrooFoodz pantry
Fresh
- Potatoes, boiled and crushed 3 medium
- Carrot, finely grated 1
- Green peas, boiled ½ cup
- Onion, finely chopped 1
- Ginger, grated 1 tbsp
- Green chillies, minced 2
- Garam masala 1 tsp
- Coriander leaves, chopped ½ cup
- Lemon, juiced 1
- Groundnut oil, for shallow frying 4 tbsp
- Salt to taste
Method
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Split the rava
Set aside half the Sprouted Little Millet Rava for coating and dry-roast the other half for two minutes until it smells toasty.
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Mix the filling
Combine the crushed potato, carrot, peas, onion, ginger, chilli, garam masala, coriander and lemon juice with the roasted rava and salt.
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Rest to bind
Leave the mixture ten minutes. The rava absorbs the vegetable moisture and firms the mix so the cutlets hold their shape in the pan.
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Shape and coat
Press into flat discs about a centimetre thick, then press both faces into the reserved raw rava so the surface is fully covered.
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Chill briefly
Rest the coated cutlets on a plate for ten minutes. A firm, cool surface is what stops them breaking up when they hit hot oil.
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Shallow fry
Fry in hot oil over medium heat, three or four minutes a side, without moving them until a crust has formed underneath.
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Drain and serve
Lift onto a rack rather than paper so steam escapes and the crust stays crisp. Serve hot with green chutney.
Why this works
Little millet rava is fine-grained and absorbent, so it soaks up the water that boiled vegetables release and holds the mix together without egg or breadcrumb. Using it raw on the outside gives a coarse, granular crust that fries far crisper than flour. Resting the cutlets before frying sets the surface, which is the usual difference between a clean cutlet and one that disintegrates.
Make it your own
- Sprouted Little Millet Rava → Sprouted Foxtail Millet Rava Firmer grain, slightly coarser crust.
- Green peas → Sweetcorn kernels Sweeter with a firmer pop.
- Shallow frying → Baking at 200°C Brush well with oil and turn once; drier but lighter.
