Rice Cutlet
Serves : 10 Persons
Prep Time : 15 Mins
Cook Time : 10 Mins
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These are crisp and delicious Rice Cutlet made with left over cooked rice, mashed potatoes, herbs and spices. Makes for a easy and tasty snack or side.
Ingredients
Athash Rice (Boiled) Âą 50 gm
Details >ā§ŗ329
ā§ŗ 379
Potato Regular (Âą 50 gm)
Details >ā§ŗ23
ā§ŗ 24
Deshi Peyaj (Local Onion) Âą 50 gm
Details >ā§ŗ55
ā§ŗ 59
Kacha Morich (Green Chilli) Âą12 gm
Details >ā§ŗ19
ā§ŗ 25
Coriander Leaves (Dhonia Pata) Âą 10 gm
Details >ā§ŗ8
ā§ŗ 19
Radhuni Turmeric (Holud) Powder
Details >ā§ŗ 75
/ 100 gmRadhuni Chilli (Morich) Powder
Details >ā§ŗ 75
/ 100 gmRadhuni Cumin (Jira) Powder
Details >ā§ŗ130
ā§ŗ 160
Radhuni Coriander (Dhonia) Powder
Details >ā§ŗ 60
/ 100 gmFresh Garam Masala Powder
Details >ā§ŗ 80
/ 40 gmChickpea Flour (Boot Beshon)
Details >ā§ŗ 65
/ 500 gmACI Pure Salt
Details >ā§ŗ 22
/ 500 gmStarship Fortified Soyabean Oil
Details >ā§ŗ 922
/ 5 ltrInstructions
Take all the ingredients in a mixing bowl, except oil.
Mix very well. Check the taste and add more of the ground spice powders or salt if needed.
Mix everything very well. When you are mixing, the rice will also get mashed.
Shape the mixture into small to medium sized patties or tikkis.
Heat 3 tablespoons oil in a frying pan or tawa (skillet). Keep the heat to medium low to medium hot.
When the oil becomes medium hot, place the rice cutlets on the tawa.
When the base is lightly browned, flip them using a spatula and fry the other side.
Flip again and fry till they are crisp and golden. You will have to flip them a couple of times for even cooking.
When nicely crisp and golden, remove them and place them on kitchen paper towel so that any extra oil is absorbed if any.
Serve Rice Cutlet hot with coriander chutney or mint chutney or tomato ketchup.
