Ingredients

• 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/