A Modern Twist on a Traditional Favourite
Cutlets are a beloved snack across India, but they often rely on potatoes for body and deep-frying for crispness. Chef Kunal Kapur reimagines this classic by using nutrient-dense millets as the star ingredient. His recipe for healthy, low-oil cutlets
uses Barnyard Millet, also known as Samak rice, which provides a fantastic texture and a host of health benefits. This approach significantly reduces the reliance on starchy binders like potatoes or breadcrumbs, making for a lighter yet satisfying snack. The addition of colourful vegetables like carrots and corn not only boosts the nutritional profile but also adds a subtle sweetness and a delightful crunch that appeals to all ages.
Why Millets are a Superb Choice
Millets are ancient grains that are making a major comeback, and for good reason. They are naturally gluten-free, rich in dietary fibre, and packed with essential minerals. Using Barnyard Millet (Samak) as the base for these cutlets creates a final product that is high in protein and fibre, helping you feel full for longer. Unlike potato-based cutlets, millet cutlets offer a more complex carbohydrate source, providing sustained energy. Chef Kapur’s method involves cooking the millet until it forms a dough-like consistency, which serves as the perfect natural binder for the patties.
Your Step-by-Step Recipe
This recipe, adapted from Chef Kunal Kapur's method, is straightforward and perfect for a family snack.Ingredients:- 1 cup Barnyard Millet (Samak rice)- 4 cups water- ½ cup carrots, grated- ⅓ cup sweet corn, boiled- ⅓ cup green peas- ¼ cup french beans, finely chopped- ¼ cup roasted peanuts- ¼ cup broken cashews- 2 green chillies, finely chopped- 2 tsp ginger, finely chopped- 1 tsp cumin seeds- ½ tsp asafoetida (hing)- 1 sprig of curry leaves- ½ tsp turmeric powder- 1 tsp chilli flakes (optional)- Handful of fresh coriander, chopped- Salt to taste- 2 tbsp ghee or oil for shallow fryingMethod:1. In a deep pan, heat 1 tablespoon of oil. Add the asafoetida, cumin seeds, crushed black pepper, curry leaves, green chillies, and ginger. Sauté for a minute until fragrant.2. Pour in 4 cups of water, add salt to taste, and bring the mixture to a rolling boil.3. Add the grated carrots, boiled corn, peas, beans, roasted peanuts, cashews, turmeric, and chilli flakes. Let it cook for a couple of minutes.4. While stirring continuously to prevent lumps, gradually add the Barnyard Millet.5. Cook the mixture, stirring often, until it thickens into a dough-like consistency and pulls away from the sides of the pan.6. Transfer the mixture to a plate and allow it to cool to room temperature.7. Once cool, add the freshly chopped coriander and mix well.8. Grease your palms, take small portions of the mixture, and shape them into round or oval patties.9. Heat ghee or oil in a non-stick pan and shallow-fry the cutlets on medium heat until they are golden brown and crisp on both sides.10. Serve hot with your favourite chutney or dip.
Tips for Perfect Millet Cutlets
To ensure your millet cutlets are a success every time, keep a few key tips in mind. First, getting the water-to-millet ratio correct is crucial; a 4:1 ratio of water to Barnyard Millet generally works perfectly to achieve the right doughy texture. When you add the millet to the boiling water, stir constantly to avoid any lumps from forming. Allowing the cooked millet mixture to cool completely is also essential. A warm mixture will be sticky and difficult to shape into firm patties. Finally, when shallow-frying, use a medium flame. This allows the cutlets to cook through and develop a perfectly crisp, golden-brown exterior without absorbing too much oil.
