Barnyard Millet And Mushroom Cutlet Recipe
A healthy Indian Appetizer made with Barnyard Millet and Mushroom that is sauteed on a pan till it is light brown.
Barnyard Millet And Mushroom Cutlet Recipe is a healthy snack made by using a millet to form a delicious cutlet recipe. Barnyard millet in other words called samvat, Kuthiraivali , Udalu and oodalu most eaten during the fasting season of Navratri.
Millets are highly variable small seeded grasses that are cultivated as a crop, they are usually small in size and come in various color like white, brown, red and yellow. The barnyard millet have light brown color and is rich in Iron and Protein. So therefore very essential to be included into your everyday diet.
Serve the Barnyard Millet And Mushroom Cutlet along with ketchup, as an accompaniment to a Pulao and Raw Mango Raita .
If you are looking for more Indian cutlet recipes here are some:
10 M
30 M
40 M
4 Servings
Ingredients
- 1 cup Barnyard Millet , soaked in water for 30 minutes
- 1 cup Button mushrooms , chopped
- 1 Onion , chopped
- 1 inch Ginger , chopped
- 4 Cloves (Laung) , chopped
- 1 Green Chilli , chopped
- 1 Potato (Aloo) , boiled and skin peeled and mashed
- 1 teaspoon Red chilli powder
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Garam masala powder
- Salt , to taste
- Cooking oil , for frying
- Bread crumbs , for coating
How to make Barnyard Millet And Mushroom Cutlet Recipe
To begin making the Barnyard Millet And Mushroom Cutlet Recipe, heat a saucepan with oil, add onions, ginger, garlic and green chilli. Saute until the onions soften.
Add the mushroom and saute until the water is all evaporated. Add chilli powder, turmeric powder, coriander powder, garam masala powder and salt.
Saute for 3 minutes till the raw smell goes away. Add mashed and boiled potato and as well as the barnyard that has been soaked in water.
Keep sautéing until the millet is cooked, this will take about 10 minutes. Make sure the mixture combines together so that you can start shaping them into cutlets.
Switch off the heat, spread the mixture over a tray to cool down. Take some amount of the cutlet mixture, shape them into balls and flatten them using your palm.
Coat the cutlet well with bread crumbs and do the same for the rest of the mixture.
Heat a flat skillet with oil, once it is heated, place the cutlet carefully and fry them on either side till it browns.
Serve the Barnyard Millet And Mushroom Cutlet along with ketchup, as an accompaniment to a Pulao and Raw Mango Raita .
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