Rice Cutlet

Rice Cutlet

Recipe by Mudita BhageriaCourse: Side, Snacks, AppetizersCuisine: IndianDifficulty: Easy
Servings

8

servings
Prep time

25

minutes
Cooking time

15

minutes

We make rice everyday and many times, we have leftovers that just sit in the fridge. Why not make another delicious dish and enjoy it with family and friends? It’s very tasty.

Ingredients

  • 2 cups white rice (leftover rice is great)

  • 1 medium carrot – grated

  • ⅓ cup green bell pepper – finely chopped

  • 1 large potato – boiled and mashed

  • 2 tbsp chickpea flour (besan)

  • 2 tbsp corn flour

  • 1 or 2 green chilies – finely chopped (or to taste)

  • 2 tsp chaat masala

  • 2 tsp red chili powder (or to taste)

  • 1 tsp garam masala powder

  • Salt to taste

  • ⅓ cup coriander leaves – finely chopped

  • 1 tsp ginger- grated

  • Oil for frying

Directions

  • Take a big bowl and add the rice, potatoes, chickpea flour, carrot, bell pepper, green chilli, red chilli powder, ginger, coriander leaves, garam masala, and salt.
  • Mix everything, and then take some oil in your hand and make tikki (round) shaped cutlets or another shape.
  • Let sit for 15 to 20 minutes (it’s fine if they sit for a bit longer).
  • Take a wok and start at medium heat on the stove and add oil.
  • When the oil is hot, fry the cutlets until golden brown on each side.
  • Fry all cutlets in the same manner and keep aside.
  • Serve with any chutney and tea.

Notes

  • Add any vegetables as you like.
  • If possible make a before a day, then fry taste more good.
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