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Sprouted Ragi and Black Eyed-Peas Cutlets Recipe

Sprouted Ragi and Black Eyed-Peas Cutlets is a popular Indian Snacks
Author :
On :
Thursday, 27 July, 2017
Category :
Kid-Friendly Recipe
Course :
Snacks Recipe
Cuisine :
Indian Recipe
Technique :
Shallow-Fried Recipe
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes

Take a look at more Snacks Recipes. You may also want to try Healthy Potato and Corn Rolls, Best Guava Chaat, Easy Tuna Puffs


  • 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:

    1. Make sure to drain any cooking liquid from the black-eyed peas.
    2. Grind it along with sprouted ragi, cilantro, mint and green chillies.
    3. You can also grind the ragi first into a coarse paste, then add the black-eyed peas and process it lightly.
    4. It should be a thick batter. Try to avoid adding any water if possible. Otherwise it would get harder to shape it into patties.
    5. 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.
    6. Place two plates side by side.
    7. In one plate, spread the bread crumbs.
    8. In another, make a thin batter of soy flour and water.
    9. Drop the patties into the soy flour batter and coat it on both the sides lightly.
    10. Now place that on the bread crumbs and coat it on all the sides.
    11. Drop this in hot oil. Shallow fry or deep fry.
    12. Place them in paper towels to drain excess oil and serve.
    13. Recipe Courtesy:


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