Barnyard Millet and Mushroom Cutlet Recipe
A perfect blend of healthy grains and earthy mushrooms, this Barnyard Millet and Mushroom Cutlet is a delightful appetizer that combines texture and flavor in every bite. Served alongside tangy ketchup and paired with a fresh Pulao and Raw Mango Raita, it’s a great choice for a vegetarian meal that is both satisfying and nutritious.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Barnyard Millet | 1 cup (soaked in water for 30 minutes) |
| Button Mushrooms | 1 cup (chopped) |
| Onion | 1 (chopped) |
| Fresh Ginger | 1 inch (chopped) |
| Cloves (Laung) | 4 (chopped) |
| Green Chilli | 1 (chopped) |
| Potato (Aloo) | 1 (boiled, peeled, and mashed) |
| Red Chilli Powder | 1 tsp |
| Turmeric Powder (Haldi) | 1 tsp |
| Coriander Powder (Dhania) | 1 tsp |
| Garam Masala Powder | 1 tsp |
| Salt | To taste |
| Sunflower Oil | For frying |
| Whole Wheat Bread Crumbs | For coating |
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | ~220 kcal |
| Protein | ~6g |
| Carbohydrates | ~40g |
| Fat | ~6g |
| Fiber | ~4g |
| Sodium | ~150mg |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Cuisine: Indian
Course: Appetizer
Diet: Vegetarian
Instructions:
-
Heat Oil and Sauté the Aromatics:
Begin by heating a saucepan over medium heat and adding a little oil. Once the oil is hot, add the chopped onions, ginger, garlic, and green chili. Sauté the mixture for about 2-3 minutes, until the onions become soft and translucent. -
-
Cook the Mushrooms:
Add the chopped button mushrooms to the pan. Sauté them until all the moisture from the mushrooms evaporates and they start to brown. This step ensures the mushrooms lose any excess water, helping the cutlet mixture hold together better. -
Spice it Up:
Now, add the red chili powder, turmeric powder, coriander powder, garam masala powder, and salt. Stir the spices into the mushroom mixture and cook for another 3 minutes, allowing the raw smell of the spices to dissipate and the flavors to meld. -
Add Potatoes and Millet:
Incorporate the mashed boiled potato and the soaked barnyard millet into the pan. Continue sautéing the mixture for about 10 minutes, allowing the millet to cook thoroughly and absorb the flavors from the spices and vegetables. Ensure everything combines well to form a cohesive mixture that is easy to shape into cutlets. -
Cool the Mixture:
Once the mixture has cooked through, remove the pan from the heat. Spread the mixture onto a tray or flat surface to cool down. This step will help the cutlet mixture firm up, making it easier to handle. -
Shape the Cutlets:
Once cooled, take small portions of the mixture and shape them into balls. Gently flatten each ball with your palm to form round, slightly thick cutlets. Ensure the cutlets are uniform in size for even cooking. -
Coat the Cutlets:
Roll each cutlet in whole wheat bread crumbs, pressing gently to ensure a light, even coating. This will give the cutlets a crispy exterior once fried. -
Fry the Cutlets:
Heat a flat skillet or frying pan with enough sunflower oil to coat the bottom. Once the oil is hot, carefully place the cutlets in the pan, frying them on both sides until golden brown and crispy. This should take about 3-4 minutes per side. Ensure the cutlets are cooked evenly and are crisp on the outside while remaining soft and flavorful on the inside. -
Serve:
Once cooked, remove the cutlets from the pan and drain any excess oil on paper towels. Serve the Barnyard Millet and Mushroom Cutlet hot, accompanied by tangy ketchup, a refreshing Pulao, and a cooling Raw Mango Raita for the perfect meal.
Tips and Variations:
- Add Some Greens: Feel free to add finely chopped spinach or coriander leaves to the cutlet mixture for added flavor and nutrition.
- Make it Spicier: Adjust the heat by adding more green chilies or a dash of chili flakes.
- Gluten-Free Option: Use gluten-free breadcrumbs if you prefer a gluten-free option.
- Baking Option: For a healthier version, you can bake the cutlets at 375°F (190°C) for 15-20 minutes, flipping halfway through, until they are crisp and golden.
Why You’ll Love This Recipe:
This Barnyard Millet and Mushroom Cutlet recipe combines the earthy flavors of mushrooms with the wholesome goodness of barnyard millet, offering a delightful alternative to traditional cutlets made with potatoes or breadcrumbs. The use of spices like garam masala, turmeric, and coriander powder gives these cutlets a fragrant Indian flavor, making them the perfect snack or appetizer for any meal. Plus, they are vegetarian and can easily be made vegan by swapping the breadcrumbs for a suitable alternative. Whether served with a side of fresh Pulao or simply with chutney, these cutlets are sure to impress both family and friends alike!
