The Star of the Show: Samak
At the heart of this innovative recipe is 'samak,' also known as barnyard millet. Often mistaken for rice and popularly called 'vrat ke chawal,' samak is actually a tiny, gluten-free seed from the millet family. It's a staple during Hindu fasting periods
like Navratri because it is not a cereal grain. But its appeal goes far beyond tradition. Barnyard millet is packed with nutrients, including high levels of dietary fibre, protein, iron, and magnesium, making it a wonderfully healthy alternative to other grains. When cooked, it develops a sticky, starchy quality that makes it an excellent natural binder, which is precisely why Chef Kapur's recipe can completely eliminate the need for breadcrumbs or potatoes.
Gather Your Ingredients
This recipe combines the wholesome goodness of millet with a vibrant mix of vegetables and spices for a flavourful and satisfying snack. Here’s what you’ll need to make these cutlets, which serves about four people. For the cutlets: - 1 cup barnyard millet (samak rice), approximately 200g - 4 cups water - 1 tbsp oil - 2 tbsp ghee, for pan-frying - 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 - Salt to taste (or sendha namak for fasting) - ¼ cup roasted peanuts - ¼ cup broken cashews - ½ cup grated carrots - ½ cup chopped French beans - ⅓ cup boiled corn - ⅓ cup green peas - ½ tsp turmeric powder - 1 tsp chilli flakes (optional) - A handful of fresh coriander leaves, chopped
Step-by-Step Method
Making these cutlets is a straightforward process. The key is to cook the millet mixture to the right consistency. 1. Begin by heating 1 tablespoon of oil in a deep pan. Add the cumin seeds, asafoetida, crushed black pepper, curry leaves, green chillies, and ginger. Sauté for about two minutes until the spices are fragrant. 2. Pour in the 4 cups of water, add salt, and bring it to a rolling boil. 3. Once boiling, add the roasted peanuts, cashews, grated carrots, French beans, corn, peas, turmeric powder, and optional chilli flakes. Let the water come to a boil again. 4. Slowly and gradually, add the samak rice to the boiling water, stirring continuously to prevent any lumps from forming. 5. Continue to cook the mixture, stirring occasionally, until it thickens into a dough-like consistency and starts to pull away from the sides of the pan. 6. Transfer the cooked mixture onto a plate or tray and allow it to cool down to room temperature. 7. Once cooled, add the chopped coriander leaves and mix everything together well with your hands.
Shaping and Searing to Perfection
The final steps are all about creating that signature golden-brown, crispy exterior that makes a cutlet so irresistible. Without the need for a traditional breadcrumb coating, the process is much cleaner and quicker. 1. Take portions of the cooled millet mixture and shape them into equal-sized round or oval patties. You can lightly grease your palms to prevent sticking. 2. Heat 2 tablespoons of ghee or oil in a non-stick pan over medium heat. 3. Carefully place the shaped cutlets into the pan, ensuring you don’t overcrowd it. Cook them in batches if necessary. 4. Sear the cutlets for a few minutes on each side until they are golden brown and perfectly crisp. 5. Once cooked, remove them from the pan and place them on a wire rack or a paper towel to drain any excess oil. Serve these delicious samak cutlets hot, paired with a mint chutney, tamarind sauce, or simply a bowl of fresh yoghurt for a complete and satisfying snack.
