1CupLeftover dal/lentilscan leave dal when using khichdi
1/2Cup Any leftover dry veggiesoptional
1-2Green Chilliesoptional
1-2Garlic Clovesoptional
1tspCumin seeds
1tspCoriander powder
½-1tspChaat Masala Powder
1-2tbspFresh Coriander LeavesFinely Chopped
1/2CupBread Crumbs
Salt to taste
1tspOilfor frying dal
Oil to brush Cutlets
Instructions
In a pan heat oil, add cumin seeds, when seeds crackle add garlic.
Add dal and cook till it is thick. Cool dal.
Meanwhile, add veggies, coriander powder, chaat masala ,fresh coriander, green chillies and mix well.
Mash rice and potatoes(if adding) well.
Add dal and breadcrumbs and mix up everything and form small cutlets. You can shape these as your prefer.
Preheat oven at 400°F. Keep shaped cutlets in refrigerator till the time oven is preheating.
Then bake cutlets at 400°F for 15-20 minutes. turning sides after 7-10 minutes. Bake till till golden brown and crisp. Brush more oil if you feel the cutlets are coming out dry.
To fry Cutlets
Add more bread crumbs and 1-2 tbsp of cornstarch/cornflour.
In a kadhai, heat oil for frying and fry cutlets in hot oil till golden brown.
To Shallow fry Cutlets
In a non-stick pan, add 3-4 tbsp of oil.
Once the oil is medium hot, add 203 cutlets depending on the size of your pan, and shallow fry from both sides till golden brown and cutlets are crisp and cooked well.
Notes
I used leftover beans and potato veggie.. you can use any other veggies of your choice.Like Finely chopped bell peppers, carrots, spinach leaves or corns.Add more bread crumbs when frying. You can add soaked poha also instead of breadcrumbs to bind the dal rice mixture.You can skip adding dal when using khichdi to make cutlets and temper khichdi in cumin and garlic for more flavour. Cool before adding spices and breadcrumbs.
Keyword cooking with leftovers, rice cutlets, Vegetarian