Ragi and Broccoli Cutlets
by Tarla Dalal
These scrumptious cutlets are made of ragi and broccoli, perked up with spice powders, mint and spring onions. Potatoes add to the volume of the cutlet mix, while mint and spring onions give it a fabulous aroma and flavour.
The Ragi and Broccoli Cutlets are rolled in oats, to give the outer surface a unique texture and also to avoid refined flours.Enjoy this multi-textured and fabulously flavoured snack fresh off the tava for the best experience.
Devour these crisp and yummy cutlets with cutney and a cup of hot Coffee or a cool refreshing drink like Angoor ka Sherbat .
Ragi and Broccoli Cutlets recipe - How to make Ragi and Broccoli Cutlets
Soaking time: Overnight Preparation Time: Cooking Time: Total Time:
Makes 12 cutlets
For Ragi and Broccoli Cutlets
1/2 cup whole ragi (nachni / red millet) , soaked overnight and drained
1/2 cup finely chopped and blanched broccoli
1/2 cup boiled and mashed potatoes
1 tsp chilli powder
1/2 cup besan (bengal gram flour)
2 tbsp chopped mint leaves (phudina)
1/4 cup finely chopped spring onions whites and greens
salt to taste
quick cooking rolled oats for coating
oil for greasing and cooking
For ragi and broccoli cutlets
- For ragi and broccoli cutlets
- Grind the soaked and drained nachni in a mixer to a coarse mixture using 1 to 2 tbsp of water.
- Combine all the ingredients, including the coarse nachni mixture, in a deep bowl and mix well.
- Divide the mixture into 12 equal portions and roll each portion into a 50 mm. (2”) diameter circle.
- Roll each cutlet in oats till they are coated evenly from all the sides.
- Heat a non-stick tava (griddle) , grease it with oil, place 4 cutlets and cook on a slow flame using little oil till both sides turn golden brown in colour.
- Repeat step 4 to cook 8 more cutlets in 2 more batches.
- Serve immediately.
| Energy | 89 cal |
| Protein | 1.9 g |
| Carbohydrates | 8.2 g |
| Fiber | 1.7 g |
| Fat | 5.5 g |
| Cholesterol | 0 mg |
| Vitamin A | 143.7 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.3 mg |
| Vitamin C | 4.1 mg |
| Folic Acid | 14 mcg |
| Calcium | 23.1 mg |
| Iron | 0.7 mg |
| Magnesium | 16.4 mg |
| Phosphorus | 39.5 mg |
| Sodium | 6.2 mg |
| Potassium | 86.4 mg |
| Zinc | 0.2 mg |
Idea is superb.But cutlets made by whole ragi is not appreciated by my family members.May be it should be grinded.
Wanted to check if whole ragi can be substituted with ready made ragi flour? Thanks
Ragi and broccoli cutlets.. This recipe is really healthy.. and nice.. recipe.. Ragi and broccoli is a very good combination.. i really liked the mouth feel of these cutlets..