Have leftover rice from last night's dinner? Turn that into a crunchy and delicious snack. Rice cutlets is a snack loved by both adults and kids. Tap to read the recipe!
Ingredients
Two cups of leftover rice, half a cup of boiled potatoes, half a cup of maida (all purpose flour), half a cup of onion, half a cup bell peppers, 4-5 tablespoons of besan (gram flour), half a teaspoon of cumin powder, two tablespoons of coriander leaves, half a teaspoon of garam masala, breadcrumbs or cornflour, half a teaspoon red chilli powder, oil and salt as required.
Combine potatoes and spices
Take a bowl and add mashed potatoes, red chilli powder, salt, cumin powder, and besan. Mix it well to combine with potatoes.
Add rice and vegetables
Now, add leftover rice with chopped onion bell peppers, and coriander leaves. Stir it well to bind everything and make a soft mixture.
Shape cutlets
Divide the mixture into small portions and shape them into small round or oval balls. Press it to make patties. Refrigerate it for some time to set.
Coat breadcrumbs
Take a bowl and combine corn flour, water maida, black pepper and salt. Dip the tikkis in this and coat with breadcrumbs to bind. Refrigerate it again for 10-15 minutes.
Fry Cutlets
Take a pan and heat some oil over medium flame. Now, place each cutlet in it and fry until golden brown and crispy from both the sides.
Serve
Place the cutlet in paper towels to drain excess oil. Serve it hot with mint chutney or ketchup on the side.
Information Credits
This information is taken from the chef Sanjeev Kapoor's official YouTube channel, Sanjeev Kapoor Khazana.