Name: Vrat Ke Cutlet recipe by Jaideep Singh (Jai Ki Rasoi Se) at BetterButter
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 10
Ingredients: Barnyard Millets (Bhagar/Samo Ke Chawal) - 1 Cup; Boiled Potatoes (Ubale Aloo) - 100 Grams; Finely Chopped Green Chilies (Barik Kati Hari Mirch) - 1 Table Spoon; Finely Chopped Curry Leaves (Barik Kati Curry Patta) - 1 Table Spoon; Finely Chopped Green Coriander (Barik Kata Hara Dhaniya) - 1 Table Spoon; Oil - As Per Requirement; Rock Salt (Sendha Namak) - According to Taste

ABOUT Vrat Ke Cutlet RECIPE

Navaratri is one of the big festivals that is celebrated widely across the country. During these nine days people fast and variety of dishes by using most common ingredients like Sabudana, Rajgira ke Aata Peanuts, Potatoes, Vrat Ke Chawal (Bhagar/Sama/Barnyard Millet), Kuttu Ka Aata, Sweet Potato, Arbi etc. Today in "Jai Ki Rasoi Se" used Vrat Ke Chawal to make very yummy and delicious dish called "Vrat Ke Cutlet" Which is served with Tamator Ki Chutney

Ingredients Serving: 10

Barnyard Millets (Bhagar/Samo Ke Chawal) - 1 Cup
Boiled Potatoes (Ubale Aloo) - 100 Grams
Finely Chopped Green Chilies (Barik Kati Hari Mirch) - 1 Table Spoon
Finely Chopped Curry Leaves (Barik Kati Curry Patta) - 1 Table Spoon
Finely Chopped Green Coriander (Barik Kata Hara Dhaniya) - 1 Table Spoon
Oil - As Per Requirement
Rock Salt (Sendha Namak) - According to Taste

Instructions

In a mixer jar add barnyard millets and grind into a powder
In a kadai or non stick pan boil 2 ½ cups of water along with ½ tea spoon oil and rock salt
Once the water comes to boiling point add the powdered barnyard millets. Mix it and esnure there are no lumps formed. Cook it for at aleast 3 to 4 minutes. Keep it aside to get it cool
In a vessel add cooked barnyard, grate boiled potatoes, finely chopped green coriander, chillies and curry leaves. Season with salt according to taste
Mix all the ingredients and keep aside for 5 minutes.
Apply oil on your palm and make thick patties or cutlet
Heat oil in a non-stick tawa, once the oil is hot place the cutlet. Cook both side till they are golden brown and crispy
Serve the cutlets with any chutney

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