Name: Crispy rice cutlets with chatpata mint chutney recipe by Priya Mani at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: Left over rice 1 cup; Boiled and mashed potatoes 2; Grated carrot 1; Chopped spinach 1/2 cup; Shredded cabbage 1/2 cup I used both purple and white; Chopped coriander leaves; Chopped green Chilli 2; Masala : Red Chilli powder 2 tsp; Coriander powder 1 tsp; Cumin powder, garam Masala, amchur powder and chat Masala powder each 1/2 tbs.; Black pepper and salt to taste.; Hing 1/4 tsp; Jeera 1 tsp; Corn flour and maida for binding Each 1 to 2 tbs; Bread crumbs.; Oil for frying. ….

Ingredients Serving: 4

Left over rice 1 cup
Boiled and mashed potatoes 2
Grated carrot 1
Chopped spinach 1/2 cup
Shredded cabbage 1/2 cup I used both purple and white
Chopped coriander leaves
Chopped green Chilli 2
Masala : Red Chilli powder 2 tsp
Coriander powder 1 tsp
Cumin powder, garam Masala, amchur powder and chat Masala powder each 1/2 tbs.
Black pepper and salt to taste.
Hing 1/4 tsp
Jeera 1 tsp
Corn flour and maida for binding Each 1 to 2 tbs
Bread crumbs.
Oil for frying. ….

Instructions

In a big bowl put mashed rice and potatoes ( rice must be completely mashed) mix well with potatoes. .
Then add one by one veggie. Mix well first.
Then add all the spices … check the seasoning adjust according to it.
If you want you can add lemon juice here for extra tangyness.
Now add coriander leaves and mix well keep aside for 10 mins.
Mean while keep oil in pan for deep frying also can shallow fry too.
Take a bowl add maida and corn flour each 1 spoon mix with water for dusting and bread crumbs ready. .
Now take one spoon full of that make like a ball and like a tikki.
Keep in a plate and dip it in a corn and maida batter and dust it bread crumbs and deep fry in hot oil…
Place it in a paper towel to remove excess oil. . Serve hot with mint and coriander chutney r with tomato ketchup. .

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