Barnyard Millet Cutlet

Millet Cutlets/Patties is a simple and healthy dish that can be had for lunch, as a tea time snack, as a party snack or can be packed in kids lunch box. I have also shared a quick sauce or dip which goes well with the millet cutlets. Lets learn how to make millet/samai cutlets following this easy recipe with step wise pictures.

  • Serves: 5 People
  • Prep Time: 34
  • Cooking: 34
  • Calories: 100
  • Difficulty: easy


  1. Dehulled barnyard millet grains - 100 g,
  2. Potatoes – 20 g,
  3. Carrots – 20 g,
  4. Beans – 20 g,
  5. Salt – 5 g,
  6. Pepper – 5 g,
  7. Chat masala – 5 g,
  8. Bread crumbs – 20 g,
  9. Channa dal - 30 g,
  10. Green chillies – 5 g,
  11. Water – as required and oil - for shallow or deep frying


  1. Cook barnyard millet in boiling water and fluff it with a fork and leave it to cool.
  2. Mix channa dal flour with curd and keep it aside. Boil potatoes and all vegetables.
  3. In a pan, heat oil add finely chopped onions, green chilli, garlic, ginger and sauté until onions turns transparent.
  4. Then add salt, pepper powder, chaat masala, turmeric, cooked vegetables and millet. Then add finely chopped coriander leaves and mix well. Cook further for few more minutes.
  5. When cool, divide the mixture equally and shape into cutlet, press bread crumbs over it and shallow fry on both sides until golden brown or deep fry them in oil.
  6. Serve hot with sauce.

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