Potato and barnyard millet cutlets | How to make Potato and barnyard millet cutlets

By Sujata Roy  |  20th Mar 2018  |  
5 from 1 review Rate It!
  • Potato and barnyard millet cutlets, How to make Potato and barnyard millet cutlets
Potato and barnyard millet cutletsby Sujata Roy
  • Prep Time

    30

    mins
  • Cook Time

    15

    mins
  • Serves

    6

    People

1

1

About Potato and barnyard millet cutlets Recipe

Pan fried cutlets with potato and barnyard millet or shama ka chawal. Barnyard millet is gluten free and can consumed on fasting. Its also called swang ke chawal or mordhan.

Potato and barnyard millet cutlets

Ingredients to make Potato and barnyard millet cutlets

  • Boiled potatoes - 8
  • Barnyard millet - 1 cup
  • Tapioca sago or sabudana - 1/2 cup
  • Roasted peanut - 1/4 cup
  • Sea salt to taste
  • Grated ginger - 1 inch piece
  • Finely chopped green chilli - 2 - 3
  • Chopped coriander leaves - handful
  • Black pepper Powder - 1 teaspoon
  • cumin powder - 1 teaspoon
  • Roasted cumin, coriander, cardamom, cinnamon and cloves powder - 1 - 2 teaspoon
  • amchur - 2 teaspoon

How to make Potato and barnyard millet cutlets

  1. Peel and mash the boil potatoes.
  2. Soak sabudana in sufficient water.
  3. Wash the barnyard millet or shama ka chawal and cook in pressure cooker with 2 cup of water for 3 whistle. Let it cool down.
  4. In a large bowl mix mashed potatoes, boiled barnyard millet, soaked and drained sabudana or tapioca sago, roasted peanut, sea salt, chopped coriander leaves, green chilli and all the spices.
  5. Mix well. Make round patties with the mixture.
  6. Shallow fry the patties in little ghee or oil. Fry both the sides.
  7. Serve with mint coriander chutney.

My Tip:

You can add dry roasted and ground cardamom, cinnamon and dry red chilli to make it more spicy.

Reviews for Potato and barnyard millet cutlets (1)

Anita Gupta6 months ago

It's just awesome
Reply