Diabetic friendly cutlets are an healthy take on any deep fried version. It is prepared using quinoa, foxtail millet, soya granules and oats. It can be enjoyed as an evening tea time snack or as an appetizer with any dip, chutney, ketchup or mayo. You may also serve as an ideal party snack or an after school snack.
Finely chopped veggies of your choice, cheese or paneer can be added to make them more nutritious and to enhance the flavor. These cutlets can also be used as patties to prepare burger, roll or sandwich. So check out the step by step pictorial recipe to prepare this interesting fusion recipe.
- 1/3 cup quinoa, soaked for an hour
- 1/3 cup foxtail millet, soaked for an hour
- 1/3 cup soya granules, soaked in hot water for 10 minutes & drained
- 1/3 cup oats, dry roasted & ground
- 1 onion, chopped
- 1 tsp. ginger, chopped
- 1 tsp. garlic, chopped
- 2 green chilies, chopped
- 1 tsp. red chili flakes
- 1/2 tsp. turmeric powder
- salt to taste
- 1 tbsp. coriander-cumin powder (dry roasted & ground)
- 1/2 tsp. garam masala powder
- 1 tsp. kasuri methi, crushed
- 2 tbsp. coriander leaves, chopped
- 1 tsp. lime
- oil to shallow fry
Cook the quinoa and foxtail millet in enough water till soft. Drain well.
Now Take cooked the cooked quinoa, foxtail millet, drained soya granules & ground oats. Mash them well.
Now to it, add rest of the ingredients (except oil).
Divide into equal portions. Make round shaped cutlets out of it and refrigerate for 30 minutes. (Wet your hands with water / oil while shaping the cutlets).
Heat oil in a pan and fry the prepared cutlets in batches till golden brown on both sides. Drain on a kitchen towel and serve them hot with any dip, chutney, ketchup or mayo.
Drain on a kitchen towel.
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