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Home / Recipes / Eggless Baked Thinai (Foxtail millet) Cutlets

Photo of Eggless Baked Thinai (Foxtail millet) Cutlets by Sri Vidhya at BetterButter
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Eggless Baked Thinai (Foxtail millet) Cutlets

Jun-05-2016
Sri Vidhya
60 minutes
Prep Time
60 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

ABOUT Eggless Baked Thinai (Foxtail millet) Cutlets RECIPE

An healthy baked cutlets with millet and vegetables.

Recipe Tags

  • Veg
  • Easy
  • Others
  • Pressure Cook
  • Baking
  • Sauteeing
  • Appetizers
  • Healthy

Ingredients Serving: 5

  1. Thinai (foxtail millet) - 1/4 cup
  2. Sweet potato - 1 big
  3. onion - 1 medium size (chopped fine)
  4. ginger garlic paste - 1 tsp
  5. Vegetables - 1/2 cup chopped (beans, carrot, and peas)
  6. chilly powder - 1tsp
  7. coriander powder - 3/4 tsp
  8. cumin powder - 1/2tsp
  9. Garam masala - 3/4 tsp
  10. Amchoor powder - 1/4 tsp
  11. Black salt - 2 pinches
  12. coriander leaves - 1 tbsp chopped
  13. Bread crumbs - 1/2 cup
  14. maida - 2 tbsp
  15. salt to taste
  16. oil - 4 tsp

Instructions

  1. Wash and soak thinai with 1/2 cup of water for 15 minutes and pressure cook for 5-7 whistles, Or until the millet is cooked.
  2. Also pressure cook the sweet potatoes for a whistle. Once it’s cooled, peel, mash and keep it aside.
  3. Heat a pan with 2 tsps of oil. Once the oil is hot add chopped onions and ginger garlic paste. Fry until the raw smell disappears. The onions should also be slightly browned.
  4. Then add the chopped vegetables and sprinkle some water. Cover and cook until the veggies turn tender.
  5. Now add the mashed potatoes, cooked millet, chilly powder, cumin powder, coriander powder, garam masala, salt, amchoor and black salt. Fry well until all the moisture evaporates. Turn off the stove and add coriander leaves.
  6. Allow this to cool and make desired shapes out of it.
  7. Make a thick paste out of maida and water(5tbsp). Now dip the cutlets in the maida paste and quickly take them out and roll it in the bread crumbs. Make sure to coat them well with the bread crumbs.
  8. Refrigerate the cutlets for 30 minutes.
  9. In the meanwhile, pre heat the oven to 220 C. Place a parchment paper or foil in an oven safe tray. Spray some oil on the sheet and place the cutlets on them. Again spray more oil on the top and on the sides.
  10. Bake them for 40 to 45 minutes or until golden brown. Flip the cutlets once half way through the baking process for even browning on all sides.

Reviews (1)  

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Sanjay Reddy
Jun-06-2016
Sanjay Reddy   Jun-06-2016

So easy and healthy, will make for my kids.

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