Name: Eggless Baked Thinai (Foxtail millet) Cutlets recipe by Sri Vidhya at BetterButter
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 5
Ingredients: Thinai (foxtail millet) - 1/4 cup; Sweet potato - 1 big; Onion - 1 medium size (chopped fine); Ginger garlic paste - 1 tsp; Vegetables - 1/2 cup chopped (beans, carrot, and peas); chilly powder - 1tsp; Coriander powder - 3/4 tsp; Cumin powder - 1/2tsp; Garam masala - 3/4 tsp; Amchoor powder - 1/4 tsp; Black salt - 2 pinches; Coriander leaves - 1 tbsp chopped; Bread crumbs - 1/2 cup; Maida - 2 tbsp; Salt to taste; Oil - 4 tsp

Ingredients Serving: 5

Thinai (foxtail millet) - 1/4 cup
Sweet potato - 1 big
Onion - 1 medium size (chopped fine)
Ginger garlic paste - 1 tsp
Vegetables - 1/2 cup chopped (beans, carrot, and peas)
chilly powder - 1tsp
Coriander powder - 3/4 tsp
Cumin powder - 1/2tsp
Garam masala - 3/4 tsp
Amchoor powder - 1/4 tsp
Black salt - 2 pinches
Coriander leaves - 1 tbsp chopped
Bread crumbs - 1/2 cup
Maida - 2 tbsp
Salt to taste
Oil - 4 tsp

Instructions

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.
Also pressure cook the sweet potatoes for a whistle. Once it’s cooled, peel, mash and keep it aside.
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.
Then add the chopped vegetables and sprinkle some water. Cover and cook until the veggies turn tender.
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.
Allow this to cool and make desired shapes out of it.
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.
Refrigerate the cutlets for 30 minutes.
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.
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.

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