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Khichdi Cutlets {Rice & Lentils Mash Cutlets}
Easy Cutlet recipe made from leftover khichdi
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Course:
snacks
Cuisine:
Indian
Servings:
10
-12 cutlets
Author:
Sonal Gupta @ simplyvegetarian777
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.