I recently shared the Top 10 Food Predictions of 2018 in my post here. The list prepared by who’s who of the Indian Food Industry mention the comeback of Indian Millets as one of the top predictions of this year.
Honestly, till now the only millet I knew was Ragi or Finger Millet. But while working on the above post I learnt about a variety of Indian Millets which have been a part of the Indian cuisine for ages but are highly ignored in today’s daily diet. I thus resolved to make millet a part of our daily food intake.
I recently ordered 4 different types of millets from Amazon ; Foxtail Millet, Little Millet, Barnyard Millet and Kodo Millet. I have been using them on a regular basis now. Millets can easily replace rice, semolina and wheat flour in most dishes. Till now I have made upma, dosas, even dal rice using millet.
The Millet & Vegetable Cutlet Recipe I am sharing today is totally millet based and can easily work well as a starter, burger patty or as a tikki in chaat dishes. The cutlets have a little surprise in the center in the form of oozing cheese which will be totally loved by kids. I eliminate the green chillies and send out these delish cutlets in Nabeel’s Tiffin. They make a wholesome and complete food item for growing children. The added vegetables are beneficial in every way. You can add any vegetables mostly the ones your kid doesn’t enjoy in it’s original form 🙂
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Millet n Vegetable Cutlets
Makes approx 14 cutlets
Ingredients
1.5 cups Foxtail Millet (you can even use Little millet)
1 cup corn nibblets
¾ cup capsicum cubes
¾ cup carrot cubes
1 cup mashed potatoes
½ cup chopped fresh coriander leaves
2 teaspoon finely chopped green chillies
3 tablepsoons oil
1 teaspoon Cumin (jeera) powder
Salt to taste
14 to 15 – Cheese Cubes (1cm x 1cm x 1cm)
Whole-wheat flour for dusting
Oil for Frying
Method
Step 1 – Thoroughly wash and then soak millet for 1 hour in water. Pressure cook millet in 3 cups water for 2 whistles. Drain the water and keep millet aside.
Step 2 – Grind capsicum, carrots and corn to a semi-coarse mixture.
Step 3 – In a pan, heat 3 tablespoons oil. Saute the vegetable mixture for 5 minutes. Add in the boiled millet, mashed potatoes, cumin (jeera) powder, coriander, green chillies and salt. Cook the mixture for 5 to 10 minutes till it becomes one homogeneous mass.
Step 4 – Cool the cutlet mixture and divide into 14 equal portions.
Step 5 – Shape each cutlet into a ball and slightly flatten, place one cheese cube in the center and fold the mixture around it. Similarly, make 14 cutlets.
Step 6 – Heat 4 inch deep oil in a wide kadhai. Dust each cutlet lightly with flour and dip in hot oil to fry.
Step 7 – Remove cutlets once golden brown on each side.
Step 8 – Serve with ketchup.
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You can purchase millets from Amazon through my affiliate link. Click on the image below to order right away
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Being a Mommy 