You are here: Home >  Course  >  Starters / Snacks  >  Indian Snacks for Entertaining  >  Ragi and Broccoli Cutlets

Ragi and Broccoli Cutlets


by
Ragi and Broccoli Cutlets

5/5 stars  100% LIKED IT    3 REVIEWS ALL GOOD

Added to 9 cookbooks   This recipe has been viewed 45176 times

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 .

Add your private note

Ragi and Broccoli Cutlets recipe - How to make Ragi and Broccoli Cutlets

Soaking time:  Overnight   Preparation Time:    Cooking Time:    Total Time:     12Makes 12 cutlets
Show me for cutlets

Ingredients

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
Method

For ragi and broccoli cutlets
    For ragi and broccoli cutlets
  1. Grind the soaked and drained nachni in a mixer to a coarse mixture using 1 to 2 tbsp of water.
  2. Combine all the ingredients, including the coarse nachni mixture, in a deep bowl and mix well.
  3. Divide the mixture into 12 equal portions and roll each portion into a 50 mm. (2”) diameter circle.
  4. Roll each cutlet in oats till they are coated evenly from all the sides.
  5. 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.
  6. Repeat step 4 to cook 8 more cutlets in 2 more batches.
  7. Serve immediately.


Nutrient values (Abbrv) per cutlet
Energy89 cal
Protein1.9 g
Carbohydrates8.2 g
Fiber1.7 g
Fat5.5 g
Cholesterol0 mg
Sodium6.2 mg

Related Articles
Recipe Contest

No Contest Announced



View contest archive....
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Soya
Missed out on our mailers?
Our mailers are now online!
View Mailer Archive

Privacy Policy: We never give away your email

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Password?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

Reviews

Ragi and Broccoli Cutlets
5
 on 04 May 21 07:50 PM


Idea is superb.But cutlets made by whole ragi is not appreciated by my family members.May be it should be grinded.
Reply
| Hide Replies
Tarla Dalal    Thank you so much for bringing this to our notice. The recipe has been updated. Keep reviewing more recipes and articles you like.
Reply
26 May 21 02:58 PM
Ragi and Broccoli Cutlets
5
 on 20 Sep 18 01:59 PM


Wanted to check if whole ragi can be substituted with ready made ragi flour? Thanks
Reply
| Hide Replies
Tarla Dalal    Hi Prachi, We have not tried making this recipe using the flour. Soaked ragi provides a unique texture to the tikki and we would prefer you to use the same.
Reply
22 Sep 18 08:38 AM
Ragi and Broccoli Cutlets
5
 on 19 Apr 16 04:23 PM


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..
Reply