Leftover Upma Cutlets

Ingredients

• 1½ cups leftover rava upma
• 1 tablespoon oil + for shallow frying
• 1 tablespoon butter
• 2-3 garlic cloves, chopped
• 1 green chilli, chopped
• 2 spring onion bulbs, finely chopped with the greens
• ½ cup chopped cabbage
• 1 medium carrot, chopped
• 1 medium capsicum, chopped
• Salt to taste
• Crushed black peppercorns to taste
• ¼ teaspoon chaat masala 
• ½ teaspoon red chilli flakes
• ½ teaspoon roasted cumin powder
• 2 tablespoons chopped fresh coriander leaves
• ½ lemon
• ¼ cup bread crumbs
• Tomato ketchup to serve

Method

1. Heat oil and butter in a non-stick pan. Add garlic and green chilli and sauté for a few seconds. Add chopped spring onion bulbs and sauté for a few seconds. 
2. Add cabbage, carrot, capsicum and a pinch of salt and sauté for 1-2 minutes.
3. Add crushed black peppercorns, chaat masala, and red chilli flakes and roasted cumin powder and mix well. Take the pan off the heat and allow this mixture to cool slightly.
4. Take the leftover upma in a large bowl. Add the vegetable mixture, coriander leaves, spring onion greens and squeeze the juice of lemon. Add bread crumbs and mix well. 
5. Take a portion of the mixture and shape it into a ball and gently flatten it to make triangle shaped cutlets.
6. Heat sufficient oil in a shallow pan. Place the cutlets and cook for 1-2 minutes on each side till golden brown and crisp. Drain on an absorbent paper.
7. Serve hot with tomato ketchup.