Barnyard Millet Vegetable Cutlet

Reading Time: 2 minutes

Barnyard millet cutlets are perfect for a teatime snack. They are healthy, nutritious, and gluten-free. Barnyard millet, Sanwa, or Sama can also be consumed on days of fasting.

Serving size: Makes 12 cutlets

Ingredients:

• Barnyard millet   1/2 cup
• Boiled Potato 1
• Carrot 1
• Green Peas 1/4 cup
• Ginger paste
• Red chili powder 1/2 tsp
• Cumin powder 1/4 tsp
• Chaat masala   1/4 tsp
• Garam masala ¼ tsp
• Chopped Coriander leaves   2 tsp    
• Salt as required
• Oil   2 tbsp  

Method:

Wash the Barnyard millet and soak it for 4 hours.

In a thick bottom pan, add a little oil and ginger paste. Then, add the soaked millet, carrot, and green peas. Add 1 cup of water and salt as per taste. Let it cook on a low flame till the vegetables are properly cooked and the water is drained. Make sure to keep this mixture dry and not watery.

Alternatively, you can steam the vegetables and millet together in a steamer for 15-20 minutes.

 Add the boiled potato to this mixture. This will soak up the extra water and help bind the cutlets.

Add the red chili powder, garam masala, cumin powder, coriander leaves, and chaat masala.

Mix it well.

Make it into equal-sized balls. Flatten this to make tikkis. Cook in a non-stick or iron tawa and add little oil to each tikkis.

Cook on a medium flame till both sides become golden brown.

Barnyard Millet cutlets are ready to serve. You can serve it with green chutney, tomato chutney, or tomato ketchup.

Tip: If the mixture is too wet and does not bind, add some rice flakes (poha) to soak the water.

You can add vegetables of your choice, such as beetroot, sweet corn, sweet potato, raw banana, etc., to make them healthier.

To learn more about millets, purchase the book, Millets- The Trending Ancient Grains from our store.