Ragi Cutlets

Ingredients list for Ragi Cutlets

• 1 cup Ragi
• 2 medium Potatoes boiled peeled and grated
• 1 tablespoon Gram flour
• to taste Salt
• 1 teaspoon Red chilli powder
• 1 teaspoon Coriander powder
• 1 teaspoon Garam masala powder
• 1 teaspoon Roasted cumin powder
• 10-12 Fresh coriander sprigs
• 10-12 Fresh mint sprigs
• 1 Fresh red chilli
• 1/2 medium Onion
• 2 Spring onions with greens
• for shallo Oil
• 1 packet (40 gms) Saffola Masala Classic Oats
• 3 tablespoons Breadcrumbs
• 3-4 Lollorosso lettuce leaves
• 3-4 Iceberg lettuce leaves
• 5-6 Arugula leaves
• 3 tablespoons Mayonnaise
• 1 tablespoon Red chilli sauce

Method

1. Combine sprouted ragi, potatoes, gram flour, salt, red chilli powder, coriander powder, garam masala powder and cumin powder in a bowl and mix well.
2. Finely chop coriander sprigs and mint sprigs and add. Chop fresh red chilli and add. Finely chop onion and add. Chop spring onion bulbs and add. Mix well. Reserve the spring onion greens.
3. Spread Saffola Masala Classic Oats on a plate. Add breadcrumbs and mix well.
4. Divide the ragi mixture into equal portions and shape them into cutlets. Coat the cutlets in the oats-breadcrumbs mixture.
5. Heat oil in a non-stick pan. Place the cutlets on it and shallow-fry till golden from both sides.
6. To make salad, place Lollorosso lettuce, Iceberg lettuce, halved spring onion greens and arugula leaves in a bowl.
7. Combine mayonnaise and red chilli sauce in another bowl and mix well.
8. Add 1 tbsp mayonnaise mixture to the salad and mix well.
9. Place salad on a serving dish. Spread the remaining mayonnaise mixture and place the cutlets on it.
10. Serve immediately.

Nutrition Info