Sprouted Ragi and Black Eyed-Peas Cutlets

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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  • 2 cups - cooked black eyed peas
  • 1/2 cup - sprouted ragi
  • 2 to 3 - spring onions, chopped finely
  • 1 - large potato, steamed, with skin on
  • 1 tsp - chilli powder/1 to 2 - green chillies (or per taste)
  • 1 tsp - garam masala
  • 1 tsp - cumin-coriander powder (optional)
  • 4 to 5 tbsp - soy flour or all - purpose flour/corn flour
  • 1 to 2 cups - bread crumbs
  • Salt to taste
  • A few sprigs of cilantro and mint (mint is optional)

How to Make Sprouted Ragi and Black Eyed-Peas Cutlets

  • Make sure to drain any cooking liquid from the black-eyed peas.
  • Grind it along with sprouted ragi, cilantro, mint and green chillies.
  • You can also grind the ragi first into a coarse paste, then add the black-eyed peas and process it lightly.
  • It should be a thick batter. Try to avoid adding any water if possible. Otherwise it would get harder to shape it into patties.
  • Now in a bowl, mash the steamed potatoes into a paste, add all the seasonings, the processed batter and onions (along with greens) and mix well until combined.
  • Place two plates side by side.
  • In one plate, spread the bread crumbs.
  • In another, make a thin batter of soy flour and water.
  • Drop the patties into the soy flour batter and coat it on both the sides lightly.
  • Now place that on the bread crumbs and coat it on all the sides.
  • Drop this in hot oil. Shallow fry or deep fry.
  • Place them in paper towels to drain excess oil and serve.
  • Recipe Courtesy: http://chefinyou.com/