The Magic of Samak Rice
Often called 'vrat ke chawal' or rice for fasting, Samak rice is not a type of rice at all. It is barnyard millet, a gluten-free seed that has been a staple in India for centuries. Its popularity soars during fasting periods like Navratri because it is not a cereal
grain and is considered light and easy to digest. Nutritionally, it's a powerhouse, packed with fibre, protein, iron, and magnesium. Its high fibre content keeps you feeling full for longer, while its low glycemic index helps in managing blood sugar levels, making it a healthier alternative to regular rice.
Chef Kunal Kapur's Healthy Twist
Celebrity chef Kunal Kapur, known for his innovative yet accessible recipes, has shared a method for making these cutlets that is not only delicious but also low in oil. His recipe cleverly uses the natural starchiness of the millet to bind the cutlets, completely avoiding common binders like potato, breadcrumbs, or cornflour. The result is a snack that is crispy on the outside, soft on the inside, and loaded with the goodness of vegetables, making it a hit with both adults and children.
Ingredients for Samak Rice Cutlets
Here is what you will need to create Chef Kapur's flavourful cutlets. The recipe makes enough for about four servings. Barnyard Millet (Samak rice) – 200g (1 cup) Water – 4 cups Oil – 1 tbsp Ghee – 2 tbsp for searing Asafoetida (heeng) – ½ tsp Cumin seeds (jeera) – 1 tsp Crushed black pepper – ½ tsp Curry leaves – 1 sprig Green chillies, chopped – 2 Ginger, finely chopped – 2 tsp Roasted peanuts – ¼ cup Broken cashews – ¼ cup Grated carrots – ½ cup Chopped French beans – ¼ cup Boiled corn – ⅓ cup Green peas – ⅓ cup Turmeric powder – ½ tsp Chilli flakes – 1 tsp (optional) Chopped coriander leaves – a handful Salt to taste
Step-by-Step Preparation Guide
Follow these simple steps to make the perfect millet cutlets: 1. Start by heating 1 tablespoon of oil in a deep pan. Add the asafoetida, cumin seeds, crushed black pepper, curry leaves, green chillies, and ginger. Sauté for about two minutes until fragrant. 2. Pour in 4 cups of water, add salt, and bring the mixture to a rolling boil. 3. To the boiling water, add the roasted peanuts, cashews, carrots, peas, beans, corn, turmeric, and chilli flakes. 4. Slowly add the Samak rice while stirring continuously to avoid lumps. Cook this mixture until it thickens into a dough-like consistency. 5. Transfer the cooked dough to a plate and let it cool down to room temperature. 6. Once cool, add the freshly chopped coriander and mix it well. Now, shape the mixture into small, equal-sized patties or cutlets. 7. Heat 2 tablespoons of ghee or oil in a pan and carefully place the cutlets. Sear them on both sides over medium heat until they are golden brown and crisp. Serve them hot.
Tips for a Perfect Result
To ensure your cutlets are a success, keep a few things in mind. First, don't overcrowd the pan while searing. Cooking in batches ensures the pan stays hot, giving the cutlets a crispy exterior rather than a steamed, soggy one. Let the cutlets form a firm, golden crust on one side before flipping; this helps them hold their shape. Finally, drain the cooked cutlets on a wire rack instead of paper towels. This allows air to circulate, preventing the bottom from becoming soft. Serve these savoury delights with a side of green chutney or a simple tomato ketchup for a complete and satisfying snack.
