Sprouted Ragi & Rajma Cutlets Recipe

Sprouted Ragi & Rajma Cutlets Recipe is a filling and protein rich snack that is shaped into patties and tawa fried on a griddle. Serve it as an appetisers!

Archana's Kitchen
Sprouted Ragi & Rajma Cutlets Recipe
336 ratings.

Sprouted Ragi & Rajma Cutlets Recipe is a very nutritious snack that you can serve during your tea time snack. It is the best snack to be given for your children as it is rich in protein and it will also fill them up easily.

Sprouted Ragi has way lot of benefits to be kept in mind as it aids in digestion and controls diabetics also. Sprouting might be a time consuming process but the end product will be very nutritious.

The black eyed peas and sprouted ragi are ground and mixed with good amount of Indian spice and shaped into cutlets. The green chilli and coriander leaves give in fresh flavor to the cutlets.

Serve the Sprouted Ragi & Black Eyed Peas Cutlets Recipe along with Dipping Sauce, Tomato Ketchup to enjoy the cutlet. You can also serve it along with some Masala Chai Recipe - Indian Spiced Tea.

If you are looking for more Cutlet Recipes, here are some:

  1. Healthy Aloo Mutter Pudine Tikkis Recipe
  2. Tofu and Chickpea Patty Recipe (Cutlets)
  3. Red Beans And Oats Cutlet (Patty) Recipe

Course: Appetizer
Diet: High Protein Vegetarian
Prep in

10 M

Cooks in

45 M

Total in

55 M

Makes:

4 Servings

Ingredients

  • 1 cup Rajma (Large Kidney Beans) , soaked in water
  • 1/2 cup Sprouted Ragi
  • 2 Potatoes (Aloo) , peeled and boiled
  • 2 Green Chillies
  • 1 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Coriander Powder (Dhania)
  • 1 teaspoon Garam masala powder
  • 1 teaspoon Amchur (Dry Mango Powder)
  • 4 tablespoons Makki Ka Atta (Yellow Corn Meal Flour)
  • 2 sprig Coriander (Dhania) Leaves , chopped
  • 1/4 cup Milk
  • 1/2 cup Bread crumbs
  • Salt , to taste
  • Cooking oil

How to make Sprouted Ragi & Rajma Cutlets Recipe

  1. To begin making the Sprouted Ragi & Rajma Cutlets Recipe, we will first sprout ragi, soak ragi in water overnight and drain all the water.

  2. Spread the ragi on to a damp cloth and cover it another damp cloth and leave it aside for a day. You need to keep the ragi in an environment that is little humid. This will help in sprouting the ragi.

  3. Once the ragi is sprouted keep it aside to make the cutlet. Cook the soaked rajma and potatoes in a pressure cooker with enough water for about 5 whistle.

  4. Allow the pressure to release naturally and drain any excess water. Mash the potatoes and rajma using a potato masher to a coarse paste.

  5. Grind the sprouted ragi, green chilli and coriander leaves in the mixer to a coarse paste and add this also to the mashed mixture.

  6. Add all the spice powders including turmeric powder, coriander powder, garam masala powder, amchur with salt and corn meal. Mix to form the cutlet mixture.

  7. Make round cutlets of the same and keep them aside. Now one by one, dip them into the milk and coat with the bread crumbs.

  8. Heat oil in a skillet. Put the round cutlets on the tawa and fry them from both the sides till they turn crisp and golden brown.

  9. Serve the Sprouted Ragi & Black Eyed Peas Cutlets Recipe along with Dipping Sauce, Tomato Ketchup to enjoy the cutlet. You can also serve it along with some Masala Chai Recipe - Indian Spiced Tea.

Archana's Kitchen

View Archana's Kitchen's Recipes

Archana's Kitchen on the web

Last Modified On Tuesday, 23 October 2018 13:31
     
Install App