Leftover upma can be used to prepare yummy cutlet,
which won't let anyone know that it's made out of upma.
Preparation time: 10mins
Cook time: 20mins
Total time: 30mins
Serves: 8 nos
Cuisine: Indian
Type: Snacks
Ingredients:
For cutlet:
Upma- ½ cup
Boiled potato - 2 medium mashed
Rice flour/bread crumbs/powdered Poha - 1tbsp
Green chilli - 1
Ginger garlic paste- ½ tsp
Turmeric powder- ¼ tsp
Garam masala - ¼ tsp
Salt - as required
For Outer coating:
Wheat flour/rice flour/maida - 1 tsp
Pepper - a pinch
Salt - pinch
Poha/bread crumbs - ¼ cup powered
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| Leftover_upma_Cutlet |
How to prepare Leftover upma cutlet:
- In a mixing bowl add all the ingredients required to prepare cutlet. Mix them well and keep aside, this should be non sticky dough, add more rice flour or bread crumbs or powered poha if dough is sticky.
- In a small bowl add ¼ cup water along with wheat flour/rice flour/maida, pepper and salt. Mix well and prepare a thin batter and keep aside.
- In a plate keep the powdered poha/bread crumbs ready for coating.
- Take a small portion of dough and make ball, flatten it gently in your palm for 1inch width.
- Dip it into the thin batter to make it evenly coat, then coat it in the poha or bread crumbs. Likewise coat all the cutlet and refrigerate it for 15mins so that the coating will stick well to the cutlet which will prevent from mixing into the oil while frying, also wont absorb more oil.
- In a dosa tawa add few drops of oil and cook in medium high flame on one side till golden brown, filp on other side and add few more drops of oil and cook till golden brown.
- Use tongs and hold the sides to get cooked. Cutlet is now ready to serve hot.
Tips:
- As we are using cooked rawa and boiled potatoes there is nothing much to fry in oil. So using medium high flame will reduce from absorbing too much oil.
- You can also shallow fry or deep fry in medium high flame.
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