A Fasting Favourite Goes Mainstream
Samak rice, also known as barnyard millet, is a humble powerhouse often associated with Navratri and other fasting periods in India. It isn't technically rice but a type of small millet that cooks quickly and is light on the stomach. Rich in fibre and naturally
gluten-free, it's a fantastic alternative to traditional grains. While popular as 'vrat ke chawal', its versatility and nutritional benefits are making it a star ingredient in everyday cooking. Chef Kunal Kapur’s recipe elevates this simple millet, transforming it into a delectable snack that can be enjoyed by everyone, whether they are fasting or simply seeking a healthier option.
Gather Your Ingredients
This recipe combines the goodness of millet with a medley of vegetables and nuts for texture and flavour. What's notable is that it avoids common binders like potato or cornflour. Here’s what you’ll need: Samak Rice (Barnyard Millet): 1 cup (200g) Water: 4 cups Vegetables: A mix of grated carrots (1/2 cup), chopped French beans (1/2 cup), boiled corn (1/3 cup), and green peas (1/3 cup) Nuts: Roasted peanuts (1/4 cup) and broken cashews (1/4 cup) Aromatics: Finely chopped ginger (2 tsp), chopped green chillies (2), and a sprig of curry leaves Spices: Cumin seeds (1 tsp), asafoetida (1/2 tsp), crushed black pepper (1/2 tsp), turmeric powder (1/2 tsp), and chilli flakes (1 tsp) * Flavour & Cooking: Salt to taste, a handful of chopped coriander, 1 tbsp oil, and 2 tbsp ghee for frying.
Step-by-Step Guide to Perfection
The process begins by creating a flavourful base. Heat one tablespoon of oil in a pan and add cumin seeds, asafoetida, crushed black pepper, curry leaves, green chillies, and ginger. Sauté these aromatics for a couple of minutes until fragrant. Next, add the four cups of water and bring it to a boil. Stir in the salt, turmeric, and chilli flakes. To this boiling mixture, add all the vegetables, nuts, and the washed Samak rice. Cook this mixture, stirring occasionally, until the millet is cooked through and all the water has been absorbed, resulting in a thick, porridge-like consistency. Finish by stirring in the fresh coriander leaves. Allow this mixture to cool down completely before shaping.
The Secret to a Golden, Crispy Crust
The magic of this recipe lies in achieving a super-crisp exterior without submerging the cutlets in oil. Once your Samak rice mixture has cooled, grease your palms and shape it into small, round, or oval patties. The key is to pan-fry them. Heat two tablespoons of ghee in a non-stick pan over medium heat. Carefully place the shaped cutlets in the pan, ensuring not to overcrowd it. Cook for about four to five minutes on each side, until they are a beautiful golden-brown and develop a distinctively crispy crust. This method uses significantly less oil than deep frying but delivers an equally satisfying crunch, making the cutlets lighter and healthier.
Serving and Enjoying Your Cutlets
These Samak rice cutlets are wonderfully versatile and can be served in a variety of ways. They are perfect as an evening snack with a hot cup of tea or coffee. For those observing a vrat, serve them with a simple mint-coriander chutney or a bowl of plain curd. They also make a fantastic appetizer for parties or get-togethers, loved by both adults and children. The combination of the soft, flavourful interior and the crunchy exterior is sure to be a hit. You can prepare the mixture in advance and fry the cutlets just before serving to ensure they are warm and at their crispiest best.
