Sprouted Ragi Chicken Cutlet Recipe
Sprouted Ragi Chicken Cutlet Recipe is a healthy cutlet recipe, made by combining chicken keema and ragi with an array of spices. These cutlets are baked, with a few drops of oil, making it a super healthy cooking option.Serve it as an evening snack with a cuppa chai.
Sprouted Ragi Chicken Cutlet Recipe is a highly nutritious baked cutlet recipe, which can be a great snack option.
Ragi is highly nutritious with calcium, iron, vitamin C and many more micronutrients. Sprouted ragi is super food with all nutrients almost doubling up! I have used coarsely ground sprouted ragi which gave nice crunchiness to the cutlets. Sprouted ragi paired up well with chicken in this cutlet. This cutlet can be either a party appetizer, snack or as a patty going into burgers.
Serve Sprouted Ragi Chicken Cutlet Recipe along with Dhaniya Pudina Chutney Recipe and Date and Tamarind Chutney Recipe along with Indian salad like Kachumber Salad Recipe and Adrak Chai Recipe for a small tea party at home with your close friends and family.
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4 Servings
Ingredients
- 1/3 cup Ragi Seeds , soaked overnight and sprouted
- 250 grams Boneless chicken
- 1/2 cup Potato (Aloo) , boiled and mashed
- 1/2 cup Carrots (Gajjar) , boiled and mashed
- 1 cup Instant Oats (Oatmeal)
- 1 Onion , finely chopped
- 4 cloves Garlic , mashed
- 1 inch Ginger , grated
- 2 Green Chillies , finely chopped
- 1/2 teaspoon Garam masala powder
- 1/2 teaspoon Cumin (Jeera) powder
- 1 teaspoon Black pepper powder
- 1/3 cup Coriander (Dhania) Leaves , finely chopped
- Salt , to taste
How to make Sprouted Ragi Chicken Cutlet Recipe
To begin making Sprouted Ragi Chicken Cutlet Recipe, partially cook the chicken for about 10 minutes in a kadai with enough water, cool it and grind with some salt and pepper. I did not grind to a fine paste.
Also cook potatoes and carrots in a vessel till they are cooked al dente. Once done, drain all the water which you can later use as a vegetable stock for other gravy recipes or soups.
Coarsely grind the sprouted ragi in a mixer grinder.
Preheat a convection oven to 200 degrees. Prepare a baking dish, grease it well such that the cutlets won't stick when baked. Or you can also grease a parchment paper and line it on the baking sheet.
Mash the boiled potatoes and carrots, add the ground ragi and chicken, add chopped onions, ginger and garlic paste, green chilies, garam masala, black pepper, roasted cumin powder, coriander leaves and oats.
Combine everything well, add more oats if the mixture feels it has more moisture.
Give shape to the cutlets and place them on a greased baking dish, drizzle some oil on the top and bake in a preheated oven at 200 degrees for 15 minutes and grill for 10 minutes or till cooked and looks crisp from outside.
Enjoy the hot and crispy sprouted ragi chicken cutlet.
Serve Sprouted Ragi Chicken Cutlet Recipe along with Dhaniya Pudina Chutney Recipe and Date and Tamarind Chutney Recipe along with Indian salad like Kachumber Salad Recipe and Adrak Chai Recipe for a small tea party at home with your close friends and family.
Sprouted Ragi Chicken Cutlet Recipe is part of the Recipe Contest : Share The Best Non Veg Recipe From Your Kitchen
Priyanjali Joardar
Hi I’m Priyanjali, a complete foodie and a passionate cook. A microbiologist by profession, a researcher and professor, now a full time stay at home mommy to one and half year old naughty toddler. I’m a Bengali grown up in Chennai, moved to Mumbai after marriage. I’ve had special interest in good food since childhood. It's only after marriage I have started my experiments in the kitchen. I love to bake and cook. My recipes are mostly healthy. I specialize in alternative flour baking, that is, my recipes are without maida and I also don't use refined sugar. Recently I've started blogging at ohsodelishblogwordpress.com to pen down my experiments. I would love to hear back if you try any of my recipes. Happy cooking! Happy baking!
