Sprouted Ragi Chicken Cutlet Recipe
Indulge in a delightful culinary experience with this Sprouted Ragi Chicken Cutlet, a fusion of health and flavor that’s perfect for snacking or as a light meal. The unique combination of sprouted ragi and tender chicken provides a high-protein dish that not only tantalizes your taste buds but also nourishes your body. This recipe is especially appealing for those seeking a nutritious option that doesn’t compromise on taste.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ragi Seeds (soaked overnight) | 1/3 cup |
| Boneless Chicken | 250 grams |
| Potato (boiled and mashed) | 1/2 cup |
| Carrots (boiled and mashed) | 1/2 cup |
| Instant Oats | 1 cup |
| Onion (finely chopped) | 1 |
| Garlic (mashed) | 4 cloves |
| Ginger (grated) | 1 inch |
| Green Chillies (finely chopped) | 2 |
| Garam Masala Powder | 1/2 teaspoon |
| Cumin Powder (Jeera) | 1/2 teaspoon |
| Black Pepper Powder | 1 teaspoon |
| Coriander Leaves (finely chopped) | 1/3 cup |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 180 |
| Protein | Approximately 15g |
| Carbohydrates | Approximately 22g |
| Fat | Approximately 5g |
| Fiber | Approximately 4g |
Preparation Time
| Description | Time |
|---|---|
| Preparation Time | 20 minutes |
| Cooking Time | 25 minutes |
| Total Time | 45 minutes |
Instructions
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Preparing the Chicken: Begin by partially cooking the boneless chicken in a kadai (wok) with enough water for about 10 minutes. Once cooked, remove from heat and allow it to cool. Next, coarsely grind the chicken with a pinch of salt and black pepper. It’s important not to grind it into a fine paste, as we want some texture.
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Cooking Vegetables: In a separate vessel, boil the potatoes and carrots until they are cooked al dente. After cooking, drain the water and reserve it for use as a vegetable stock in other recipes or soups.
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Grinding Ragi: Coarsely grind the soaked and sprouted ragi seeds in a mixer grinder. This adds a nutritious base to the cutlet mixture.
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Preparing the Mixture: In a large mixing bowl, mash the boiled potatoes and carrots. Add the ground ragi and chicken to the bowl. Then incorporate the chopped onion, grated ginger, mashed garlic, finely chopped green chilies, garam masala, cumin powder, black pepper, chopped coriander leaves, and instant oats. Mix everything thoroughly. If the mixture appears too moist, feel free to add a little more oats to achieve the desired consistency.
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Shaping the Cutlets: Shape the mixture into cutlets. Preheat a convection oven to 200 degrees Celsius (392 degrees Fahrenheit). Prepare a baking dish by greasing it well to prevent sticking, or alternatively, grease a sheet of parchment paper and line it on the baking sheet.
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Baking: Place the cutlets on the greased baking dish. Drizzle a little oil over the top of each cutlet to help them crisp up during baking. Bake in the preheated oven for about 15 minutes. After this, switch to the grill setting for an additional 10 minutes or until the cutlets are golden brown and crisp on the outside.
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Serving Suggestions: Serve the hot and crispy Sprouted Ragi Chicken Cutlets with refreshing Dhaniya Pudina Chutney and sweet Date and Tamarind Chutney. Complement the meal with a traditional Kachumber Salad and a steaming cup of Adrak Chai for an inviting tea party experience with friends and family.
Enjoy!
The Sprouted Ragi Chicken Cutlet is not just a snack; it’s a celebration of flavors and nutrition that will delight your guests and satisfy your cravings. Perfect for any gathering or as a wholesome treat, this recipe is sure to become a favorite in your culinary repertoire.
