A delicious snack for the chai-time, in form of these rice cutlets – is super easy to make. So what do you do when a bowl of leftover cooked rice is looking at you expectantly? You give them a makeover.
Easy ingredients and simpler to put together , th is rice cutlet recipe is foolproof. With some boiled potatoes for the binding and right amount of spice mixed with cooked rice can create magic in your kitchen. Also, you can this cutlet a level higher by adding veggies of your choice. I added carrot and a dash of beetroot for the colour. You can add green peas, capsicum, crumbled paneer, cauliflower florets or just mix and match.
- Cooked rice 1 cup
- Boiled potatoes 1 medium
- Beetroot 1 small
- Onions 1 small
- Carrot 1 small
- Green chilli 2 small
- Coriander powder 2 tsp
- Cumin powder 2 tsp
- Red chilli powder 1-2 tsp
- Amchoor / dry mango powder 1 tsp
- Corn flour 1 tbsp
- Salt to taste
- Oil to fry
- Wash and peel the potato and beetroot. Cut them in quarters and pressure cook for 2 whistles. Let it cool.
- Meanwhile grate carrot (and chop other veggies if using). Finely chop onions and green chillies.
- In a wide bowl, mash together potato and beetroot.
- Add cooked rice, onions, carrot, green chilli and dry spice powders and mix well
- Sprinkle corn flour and make a firm dough. DO NOT add water.
- Heat enough oil in a pan for shallow frying on medium-low flame.
- Take a spoonful of dough and roll it into a ball. Flatten it and smooth out the edges. Wet your palms lightly if needed.
- Repeat the steps for rest of the dough.
- Gently place the cutlets in hot oil and fry till golden brown. Flip it and fry again.
- Remove the cutlets and drain excess oil on a kitchen tissue.
- Include any veggies of your choice, Finely chop them if using.
- Do not add water for the dough if the mixture is too dry and crumbling then 1 to 2 tsp .
- Corn flour / rice flour is added for binding and can be skipped.
- Tikkis / Cutlets can be rolled in bread crumbs before frying .
- Cutlets can also be deep fried.