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Photo of Potato and barnyard millet cutlets by Sujata Roy at BetterButter
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Potato and barnyard millet cutlets

Mar-20-2018
Sujata Roy
30 minutes
Prep Time
15 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Veg
  • Medium
  • Navratas
  • UP
  • Shallow fry
  • Appetizers
  • Vegan

Ingredients Serving: 6

  1. Boiled potatoes - 8
  2. Barnyard millet - 1 cup
  3. Tapioca sago or sabudana - 1/2 cup
  4. Roasted peanut - 1/4 cup
  5. Sea salt to taste
  6. Grated ginger - 1 inch piece
  7. Finely chopped green chilli - 2 - 3
  8. Chopped coriander leaves - handful
  9. Black Pepper Powder - 1 teaspoon
  10. Cumin powder - 1 teaspoon
  11. Roasted cumin, coriander, cardamom, cinnamon and cloves powder - 1 - 2 teaspoon
  12. Amchur - 2 teaspoon

Instructions

  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.

Reviews (1)  

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Anita Gupta
Apr-01-2018
Anita Gupta   Apr-01-2018

It's just awesome

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