Stuffing
1.Take 20 ml of oil in a frying pan and heat the oil. Add garlic, ginger and onion, saute it for one minute.
2.Then add beans, carrot, green peas, salt and cook it for 4-5 minutes.
3.Then add mashed potato, barnyard millet, turmeric powder, chilli powder and cook for another 2-3 minutes.
4.Add lemon juice, coriander leaf and peanuts and mix well.
5.Switch off the flame and let it cool.
5.Take small portions of the mixture and shape them into cutlets, ensuring they are evenly sized and have a firm shape.
Coating the Cutlets:
1. In a separate bowl, prepare the slurry by combining ragi flour, salt and water.
2.Mix until you have a smooth, lump-free slurry. .
3. Dip each cutlet into the slurry, ensuring it is fully coated.
4. Roll the cutlet in breadcrumbs, pressing gently to make sure the crumbs adhere well.
Frying:
1.Heat enough oil in a kadhai, carefully place the cutlets into the hot oil..
2.Fry the cutlets until they are golden brown and crispy, (about 3-4 minutes per side.)
3. Once done, remove the cutlets from the oil and drain them on a paper towel-lined plate to absorb excess oil.
4.Serve the hot cutlets immediately with green chutney and onion..
Special Programme for Promotion of Millets in Odisha
Directorate of Agriculture and Food Production, Dept. of A&FE, Govt. of Odisha
