|rice potato oil free cutlets|
Recipe for Oil Free Cutlets
Leftover parboiled rice- 1/2 cup
Boiled potato- 2
Suji- 1/4th cup
Besan (gram flour)- 2 tbsp
1 tbsp- oatmeal (optional)
Salt - as per taste
Black pepper- 1/2 tsp
Slit Green chilly -1
Chopped onion- 1
Coriander leaves- as per preference
Coriander powder- 1 tsp
Turmeric- 1/4 tsp
Cumin seeds (jeera)- 1/2 tsp
Lemon - for sprinkling after the tikkis are cooked
Oil- 1/4th tsp (just for greasing the tawa/ utensil) (I used skillet)
Try to mash leftover rice. Then mix with potato.
Chop onions and grate ginger. Add to the mix.
Add suji and besan. Mix everything well.
Add salt and the remaining ingredients, except oil and lemon.
Make small balls and press them with both hands. Keep the cute roundels in fridge for 30 minutes or longer.
Grease a non stick pan or utensil.
Place an iron skillet (tawa) over direct flame.
Keep the nonstick tawa over it.
Set the potato rings over it and cover with a lid or big utensil that covers the roundels properly.
Keep on low flame.
It will take time for the tikkis to bake, but nothing better than an oil-free snack.
Once the lower side is done, turn the cutlets upside down and cover again. Make sure the flame should be slow.
It took me almost 25 mins to bake these beauties.
Once done, just sprinkle some lemon juice over the cutlets and enjoy.