A Modern Twist on Fasting Favourites
During Navratri and other fasting periods, the quest for delicious and permissible food can be a challenge. While classics like sabudana khichdi and kuttu ki puri are beloved, they can become repetitive. Celebrity Chef Kunal Kapur, known for his innovative
take on Indian cuisine, has shared a game-changing recipe that brings excitement back to the 'vrat' menu: crispy samak rice cutlets. What makes this recipe particularly special is its absence of potatoes, a common binding agent in traditional tikkis. Instead, this version relies on the inherent starchiness of the millet, combined with a medley of vegetables and nuts, resulting in a snack that is both light on the stomach and incredibly flavourful. It’s a healthy, low-oil preparation that delivers a satisfying crunch without the need for deep-frying or heavy binders like breadcrumbs or cornflour.
What is Samak Rice?
Before diving into the recipe, it's worth understanding the star ingredient. Samak rice, also known as barnyard millet, is not a true rice but a type of small-seeded grass. In Hindi, it's often called 'vrat ke chawal' because it is one of the few grains permitted during Hindu fasts. It is gluten-free, rich in fibre, and has a low glycaemic index, making it a nutritious choice that provides sustained energy. Its texture, when cooked, becomes soft and slightly sticky, which makes it an excellent base for dishes like pulao, khichdi, and, in this case, cutlets. Its mild, nutty flavour allows it to absorb the tastes of the spices and vegetables it's cooked with, making it a versatile ingredient in any festive kitchen.
Ingredients You Will Need
Chef Kunal Kapur's recipe focuses on fresh, simple ingredients that are commonly available, especially during fasting season. Here’s what you'll need to gather. Barnyard Millet (Samak Rice): 200g (about 1 cup) Water: 4 cups Ghee or Oil: 1-2 tablespoons Cumin Seeds (Jeera): 1 tsp Asafoetida (Hing): ½ tsp Curry Leaves: 1 sprig Green Chillies: 2, finely chopped Ginger: 2 tsp, finely chopped Mixed Vegetables: About 1 cup total, including grated carrots, chopped French beans, green peas, and boiled corn. Roasted Peanuts & Broken Cashews: ¼ cup each Spices: Sendha Namak (rock salt) to taste, ½ tsp turmeric powder, ½ tsp crushed black pepper, and 1 tsp chilli flakes (optional). Fresh Coriander: A handful, chopped, for mixing at the end. * Ghee: 2 tbsp for pan-frying the cutlets.
Step-by-Step Guide to Crispy Cutlets
Making these cutlets is a straightforward process. The key is to cook the millet mixture to the right consistency. 1. Prepare the Base: Heat 1 tablespoon of oil or ghee in a deep pan. Add the cumin seeds, asafoetida, crushed black pepper, curry leaves, chopped green chillies, and ginger. Sauté for a couple of minutes until fragrant. 2. Cook the Millet: Add 4 cups of water and salt to the pan and bring it to a rolling boil. Stir in the roasted peanuts, cashews, and all the mixed vegetables, along with the turmeric and optional chilli flakes. 3. Combine and Thicken: Slowly add the samak rice to the boiling water, stirring continuously to avoid lumps. Continue to cook, stirring occasionally, until the millet has absorbed all the water and the mixture comes together into a thick, dough-like mass. 4. Cool and Shape: Transfer the mixture to a plate and allow it to cool down to room temperature. Once cool enough to handle, add the chopped fresh coriander and knead it gently with your hands. Take small portions of the mixture and shape them into round, flat cutlets. 5. Pan-Fry to Perfection: Heat 2 tablespoons of ghee on a flat pan or tawa over medium heat. Carefully place the cutlets on the pan and cook them for a few minutes on each side until they are golden brown and have a crispy exterior. Avoid overcrowding the pan to ensure even cooking.
Tips for Success and Serving
To ensure your cutlets are perfectly crispy and don't fall apart, there are a few things to keep in mind. First, make sure the millet and vegetable mixture is thick and has very little moisture left before you cool it. If the mixture is too wet, the cutlets won't hold their shape. When frying, make sure the pan is sufficiently hot before placing the cutlets, and don't try to flip them too early. Let a firm, golden crust form on one side before turning them over. These crispy samak rice cutlets are best served hot, straight from the pan. They pair beautifully with a simple vrat-friendly green chutney (made with coriander, mint, and rock salt) or a bowl of lightly sweetened curd for a delightful contrast of textures and temperatures.
