Rice Cutlet | How to make Rice Cutlet

By Rita Arora  |  16th Sep 2016  |  
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  • Rice Cutlet, How to make Rice Cutlet
Rice Cutletby Rita Arora
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About Rice Cutlet Recipe

Tasty and crispy cutlets made from leftover rice.

RICE CUTLET is a delicious dish which is enjoyed by the people of every age group. The recipe by Rita Arora teaches how to make RICE CUTLET step by step in detail. This makes it easy to cook RICE CUTLET in your kitchen at home. This recipe can be served to 6 people. You can find this dish at most restaurants and you can also prepare RICE CUTLET at home. This amazing and mouthwatering RICE CUTLET takes 20 minutes for the preparation and 20 minutes for cooking. The aroma of this RICE CUTLET is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then RICE CUTLET is a good option for you. The flavour of RICE CUTLET is palatable and you will enjoy each and every bite of this. Try this RICE CUTLET and impress your family and friends.

Rice Cutlet

Ingredients to make Rice Cutlet

  • 1½ cups cooked rice
  • 1 raw banana, boiled, peeled and grated
  • ¼ cup boiled corn kernels, mashed
  • ¼ medium cabbage, finely chopped
  • 1/2 capsicum finally chopped
  • 1 teaspoon red chilli powder
  • 1 teaspoon garam masala powder
  • 1 teaspoon chaat masala
  • salt to taste
  • 1 tablespoon lemon juice
  • 2 tablespoons gram flour (besan)
  • 1 tablespoon maize flour (makai atta)
  • 1 tablespoon chopped fresh coriander leaves
  • oil for greasing and shallow-frying
  • semolina (rawa/suji) for coating

How to make Rice Cutlet

  1. Take rice in a bowl. Add banana, corn kernels, cabbage, turmeric powder, chilli powder, garam masala powder, chaat masala, salt and lemon juice and mash lightly.
  2. Add gram flour, maize flour, coriander leaves and 1 tablespoon water and mix well to make a thick mixture.
  3. Grease your palms with some oil, divide the mixture into small equal portions and shape into cutlets.
  4. Heat some oil in a non-stick pan
  5. Take some semolina on a plate and coat each cutlet with it.
  6. Place the cutlets in hot oil and shallow-fry from both sides till golden brown and crisp. Drain on absorbent paper.
  7. Serve hot.

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