Sprouted Ragi & Rajma Cutlets Recipe
Embark on a culinary adventure with the delightful Sprouted Ragi & Rajma Cutlets, a perfect appetizer that harmoniously combines the earthy flavors of sprouted ragi and rajma with aromatic spices, creating a delectable treat that is not only high in protein but also incredibly satisfying. This North Indian-inspired dish will surely become a favorite at your gatherings, served alongside your choice of dipping sauces or a warm cup of masala chai.
Ingredients
| Ingredient | Quantity |
|---|---|
| Rajma (Large Kidney Beans) | 1 cup (soaked in water) |
| Sprouted Ragi | 1/2 cup |
| Potatoes (Aloo) | 2 (peeled and boiled) |
| Green Chillies | 2 |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Amchur (Dry Mango Powder) | 1 teaspoon |
| Makki Ka Atta (Yellow Corn Meal Flour) | 4 tablespoons |
| Coriander (Dhania) Leaves | 2 sprigs (chopped) |
| Milk | 1/4 cup |
| Whole Wheat Bread Crumbs | 1/2 cup |
| Salt | To taste |
| Sunflower Oil | For frying |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 200 |
| Protein | 10g |
| Carbohydrates | 30g |
| Fiber | 5g |
| Fat | 6g |
Preparation Steps
To begin crafting the Sprouted Ragi & Rajma Cutlets, follow these steps to ensure a delicious outcome:
-
Sprouting the Ragi:
- Start by soaking the sprouted ragi in water overnight. After soaking, drain the water.
- Spread the ragi onto a damp cloth, covering it with another damp cloth, and allow it to sit in a slightly humid environment for a day to encourage sprouting.
-
Cooking the Rajma and Potatoes:
- In a pressure cooker, combine the soaked rajma and boiled potatoes, adding sufficient water. Cook for about 5 whistles or until soft.
- Once cooked, allow the pressure to release naturally. Drain any excess water and mash the rajma and potatoes together until you achieve a coarse paste.
-
Combining Ingredients:
- In a mixer, grind the sprouted ragi, green chillies, and chopped coriander leaves into a coarse paste. Add this mixture to the mashed rajma and potatoes.
- Incorporate the turmeric powder, coriander powder, garam masala, amchur, salt, and corn meal into the mixture. Mix thoroughly to form a uniform cutlet mixture.
-
Shaping the Cutlets:
- Shape the mixture into round cutlets of uniform size and set them aside on a plate.
- Dip each cutlet into the milk, allowing it to soak slightly, and then coat it evenly with whole wheat bread crumbs.
-
Frying the Cutlets:
- Heat sunflower oil in a skillet over medium heat. Once the oil is hot, carefully place the breaded cutlets in the pan.
- Fry the cutlets on both sides until they turn golden brown and crispy, ensuring even cooking.
-
Serving Suggestions:
- Serve the Sprouted Ragi & Rajma Cutlets hot alongside your favorite dipping sauces, such as mint chutney or tomato ketchup. These cutlets pair beautifully with a steaming cup of masala chai, elevating your snack experience.
Enjoy the scrumptious Sprouted Ragi & Rajma Cutlets, a celebration of flavors and textures, making them an ideal choice for appetizers at any gathering or a delightful tea-time snack!
