Recipe of Favorite Sprouted Ragi Cutlets

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The ingredients needed to make Sprouted Ragi Cutlets:

1. Prepare 1 cup Sprouted Ragi
2. Prepare 5 boiled potatoes
3. Make ready 4 tablespoons Chickpea Flour
4. Prepare 2 chopped Green Chilli Pepper
5. Get 1 finely chopped Large Onion
6. Take 1 bunch finely chopped Fresh Cilantro
7. Prepare 4 roughly chopped Fresh Mint Leaves
8. Take 1 Inch grated Fresh Ginger
9. Prepare 1 teaspoon Chilli Powder
10. Take 1 teaspoon Garam Masala
11. Prepare 1 teaspoon Mango Powder
12. Prepare to taste Salt
13. Get as required Frying Oil
14. Make ready to taste juiced, freshly squeezed Lemon

Steps to make Sprouted Ragi Cutlets:

1. Wash Sprouted Ragi (1 cup) 2-3 times and discard impurities and water. Soak it in water for 12 hours (preferably overnight).
2. Drain water and collect the soaked ragi in a clean dry kitchen towel. Wrap it and keep in a dry place for 12-14 hours again. The ragi will sprout, collect them in a bowl and use it further.
3. Take Potato (5) and let them cool. Now peel them and collect in a large mixing bowl. Take a fork and mash them nicely to break all the lumps. You can even do it with your hands.
4. Add sprouted ragi in the mashed potatoes and then add Chickpea Flour (4 tablespoon), Green Chilli Pepper (2), Onion (1), Fresh Cilantro (1 bunch), Fresh Mint Leaves (4), Fresh Ginger (1 Inch), Chilli Powder (1 teaspoon), Garam Masala (1 teaspoon), Mango Powder (1 teaspoon) and Salt (to taste).
5. Mix all the ingredients and bind to make a soft dough. Adjust salt as per your taste.
6. Pinch a lime sized ball from the dough and roll between your palm. Gently flatten it to shape a disk. Collect it aside on a plate and similarly make rest of the cutlets.
7. Now heat Frying Oil (to taste) in a broad base shallow pan and place the cutlets on it. Don't add too many of them at a time. Keep space in between for flipping.
8. Once the bottom side is golden and crisp, flip the cutlet and shallow fry the other side as well.
9. Transfer the fried cutlets on a paper napkin lined tray, so that it soaks excess oil.
10. Serve the cutlets hot with spicy mint and coriander chutney with a dash of Lemon (to taste) over it. Enjoy!

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