Finding an appetizing yet nutritious morning meal can often turn into a daily dilemma, especially when regular staples like poha, upma, and flatbreads become monotonous. Introducing millets into the morning routine offers a wholesome alternative packed with essential dietary nutrients. Renowned chef Kunal Kapur has detailed a straightforward method to prepare savory millet cutlets at home. This recipe brings together barnyard millet, seasonal vegetables, crunchy peanuts, and cashews into a crisp pan-toasted patty.
Ingredients and Quantities Required
Preparing these wholesome cutlets calls for pantry essentials alongside fresh produce and wholesome grains. Keep the following ingredients measured and ready
- Base Tempering: 1 tablespoon oil, half a teaspoon asafoetida, 1 teaspoon cumin seeds, half a teaspoon crushed black pepper, 1 sprig curry leaves, 2 chopped green chillies, and a knob of crushed ginger.
- Grain and Liquid: 1 cup samak rice (barnyard millet) and 4 cups water.
- Vegetables: Half a cup grated carrots, half a cup chopped French beans, half a cup boiled sweet corn, and one-third cup green peas.
- Nuts and Spices: Half a cup roasted peanuts, half a cup crushed cashews, salt to taste, a pinch of turmeric powder, and 1 teaspoon chilli flakes.
- Finishing and Pan-Toasting: A handful of chopped fresh coriander leaves and 2 teaspoons ghee or oil for cooking.
Cooking the Millet and Vegetable Base
Begin by setting a deep pan over medium heat and warming 1 tablespoon of oil. Add the asafoetida, cumin seeds, freshly crushed black pepper, curry leaves, chopped green chillies, and crushed ginger, allowing them to splutter and release their natural aromatics. Pour in 4 cups of water along with salt to taste, bringing the liquid to a rolling boil.
Once boiling, stir in the roasted peanuts, crushed cashews, grated carrot, green peas, chopped French beans, boiled corn kernels, turmeric powder, and chilli flakes. Next, gently incorporate 1 cup of samak rice in a gradual stream, stirring continuously to prevent any lumps from settling. Keep cooking until the grain absorbs the liquid and reaches a thick, dough-like consistency. Remove the mixture from heat and transfer it to a flat plate so it cools evenly to room temperature.
Shaping the Patties and Pan-Frying
After the mixture reaches room temperature, scatter a handful of freshly chopped coriander leaves over it. Work the dough gently with clean hands to distribute the herbs evenly throughout the mixture. Divide the dough into equal portions and shape them into neat, round patties.
Place a pan on the stove and heat 2 teaspoons of ghee. Place the shaped cutlets onto the pan and cook over moderate heat, flipping carefully until both sides develop a rich golden brown crust. Serve these crisp patties hot alongside homemade dips or chutney to start the day on a wholesome note.
