Khichdi Cutlets {Rice & Lentils Mash Cutlets}
Easy Cutlet recipe made from leftover khichdi
Servings: 10 -12 cutlets
Ingredients
- Khichdi - 2 cups refrigerated and solid
- Sooji semolina - 1/2 cup or more (dry roasted), enough to bind the khichdi into dough
- Ginger - 1 tsp grated
- Green chili - 1 finely minced
Oil & Spices
- Oil for shaloow frying
- Garam Masala - 1 tsp
- Red chili powder - 1/4 tsp or to taste
- Amchur Dry Mango powder - 1/2 tsp
- Cumin powder - 1 tsp dry roasted
- Salt to taste. Be careful since khichdi is already salted.
Instructions
- Take a big bowl and all the ingredients to it. Bind it into a dough. Use more sooji if required. It depends upon how much watery the khichdi is.
- Divide the dough into 10-12 equal parts. Shape each part into tear drop shape. Set aside.
- Heat enough oil in a heavy bottom pan, to cover the base of it.
- Add 4-5 cutlets at a time and brown them on both the sides on medium heat.
- Serve them hot with chutney and ketchup.
Notes
You can deep fry these or make them in air fryer.