A Fresh Take on a Favourite Snack
Cutlets, or tikkis, are a beloved snack across India, perfect for teatime, parties, or a quick bite. Traditionally, their hearty, satisfying texture comes from boiled and mashed potatoes. But Chef Kunal Kapur, known for his innovative approach to Indian
cooking, has reimagined this classic by removing the potato entirely. His recipe uses barnyard millet to create a cutlet that is not only delicious but also significantly lighter and packed with nutrients. This clever swap makes the snack accessible to those avoiding potatoes for dietary reasons and introduces a new texture and flavour profile to a familiar favourite.
The Magic of Barnyard Millet
Barnyard millet, known locally as 'samak ke chawal', 'moraiyo', or 'bhagar', is not actually rice, but a type of small-seeded grass. For centuries, it has been a staple during fasting periods like Navratri because it is not a cereal grain. But its benefits go far beyond religious observance. Barnyard millet is a nutritional powerhouse. It is naturally gluten-free, making it an excellent choice for those with celiac disease or gluten sensitivity. It boasts the highest fibre content and lowest carbohydrate count among all millet varieties, which helps in keeping you feeling full for longer and aids in weight management. Furthermore, it has a low glycemic index, which means it releases sugar into the bloodstream slowly, preventing energy spikes and crashes. The grain is also a rich source of iron and protein.
Recipe: Chef Kunal Kapur’s Millet Cutlets
This recipe makes for a healthy and low-oil snack that can be prepared in about 45 minutes. It uniquely binds the cutlets without potatoes, breadcrumbs, or cornflour. Ingredients: - 1 cup (200g) Barnyard Millet (Samak Rice) - 4 cups Water - 1 tbsp Oil - 2 tbsp Ghee - ½ tsp Asafoetida (Heeng) - 1 tsp Cumin Seeds (Jeera) - ½ tsp Crushed Black Pepper - 1 sprig Curry Leaves - 2 Green Chillies, chopped - 2 tsp Ginger, finely chopped - ½ cup Carrots, grated - ¼ cup French Beans, chopped - ⅓ cup Boiled Corn - ⅓ cup Green Peas - ¼ cup Roasted Peanuts - ¼ cup Cashews, broken - ½ tsp Turmeric Powder - 1 tsp Chilli Flakes (optional) - Handful of fresh Coriander Leaves, chopped - Salt to taste Method: 1. Heat 1 tbsp of oil in a deep pan. Add the asafoetida, cumin seeds, crushed black pepper, curry leaves, green chillies, and chopped ginger. Sauté for a minute or two until fragrant. 2. Pour in the 4 cups of water and bring to a rolling boil. Add salt to taste. 3. Add the grated carrots, chopped beans, corn, peas, roasted peanuts, and broken cashews. Stir in the turmeric powder and chilli flakes. 4. Gradually add the barnyard millet while stirring continuously to prevent lumps from forming. Continue to cook, stirring frequently, until the millet is cooked and the mixture thickens to a dough-like consistency, pulling away from the sides of the pan. 5. Transfer the mixture to a plate or tray and spread it out to cool down to room temperature. 6. Once cooled, add the chopped coriander leaves and mix well. Lightly grease your hands and shape the mixture into equal-sized round, flat patties. 7. Heat 2 tbsp of ghee in a non-stick pan. Gently place the cutlets in the pan and sear them on medium heat until they are golden brown and crisp on both sides. 8. Serve the hot and healthy millet cutlets immediately.
Tips for the Perfect Millet Cutlet
To ensure your cutlets turn out perfectly, there are a few things to keep in mind. First, when adding the millet to the boiling water, pour it in slowly and keep stirring to avoid any clumps. The goal is a smooth, uniform mixture. The consistency of the cooked dough is key; it should be thick enough to hold its shape easily once cooled. If the mixture seems too wet, cook it for a few more minutes until more moisture evaporates. When shaping the patties, if the mix sticks to your hands, a little oil or water on your palms will help. Don’t overcrowd the pan when searing the cutlets; cook them in batches to ensure each one gets an evenly crisp and golden-brown crust. For an even healthier version, you can try making these in an air fryer.
