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Vrat Ke Cutlet

Jaideep Singh (Jai Ki Rasoi Se)
30 minutes
Prep Time
60 minutes
Cook Time
10 People
Read Instructions Save For Later


Navaratri is one of the big festivals that is celebrated widely across the country. During these nine days people fast and variety of dishes by using most common ingredients like Sabudana, Rajgira ke Aata Peanuts, Potatoes, Vrat Ke Chawal (Bhagar/Sama/Barnyard Millet), Kuttu Ka Aata, Sweet Potato, Arbi etc. Today in "Jai Ki Rasoi Se" used Vrat Ke Chawal to make very yummy and delicious dish called "Vrat Ke Cutlet" Which is served with Tamator Ki Chutney

Recipe Tags

  • Veg
  • Easy
  • Navratas
  • North Indian
  • Shallow fry
  • Steaming
  • Main Dish
  • Healthy

Ingredients Serving: 10

  1. Barnyard Millets (Bhagar/Samo Ke Chawal) - 1 Cup
  2. Boiled Potatoes (Ubale Aloo) - 100 Grams
  3. Finely Chopped Green Chilies (Barik Kati Hari Mirch) - 1 Table Spoon
  4. Finely Chopped Curry Leaves (Barik Kati Curry Patta) - 1 Table Spoon
  5. Finely Chopped Green Coriander (Barik Kata Hara Dhaniya) - 1 Table Spoon
  6. Oil - As Per Requirement
  7. Rock Salt (Sendha Namak) - According to Taste


  1. In a mixer jar add barnyard millets and grind into a powder
  2. In a kadai or non stick pan boil 2 ½ cups of water along with ½ tea spoon oil and rock salt
  3. Once the water comes to boiling point add the powdered barnyard millets. Mix it and esnure there are no lumps formed. Cook it for at aleast 3 to 4 minutes. Keep it aside to get it cool
  4. In a vessel add cooked barnyard, grate boiled potatoes, finely chopped green coriander, chillies and curry leaves. Season with salt according to taste
  5. Mix all the ingredients and keep aside for 5 minutes.
  6. Apply oil on your palm and make thick patties or cutlet
  7. Heat oil in a non-stick tawa, once the oil is hot place the cutlet. Cook both side till they are golden brown and crispy
  8. Serve the cutlets with any chutney

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Milli Garg
Milli Garg   Oct-17-2018

Would love to try this.

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