Rajgeera Cutlet Recipe

The best flour for fasting days is amaranth because it is both healthy and gluten-free. It may be used in a variety of ways in various cuisines to add texture and boost the nutritional value because it is high in fiber and iron. Serve the delectable Rajgeera Cutlets at tea parties with yoghurt dip or green chutney, or even pack them in a snack box for the kids' school.

Nutritional info

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  • 1.1 gm
    Protein
  • 152.2 kcal
    Energy
  • 2.3 gm
    Total Fiber
  • 20.6 gm
    Carbohydrate
  • 4.9 gm
    Total Fat
1/4 Boiled Diced Cup(45.0 gm) Potato
1/4 Flour Cup(29.0 gm) Rajgira
1.0 Tbsp(8.0 gm) Bread Crumbs
1/2 Chopped Tsp(1.0 gm) Green Chilli
1/4 Tsp(1.0 ml) Lemon Juice
1/4 Tsp(0.59 gm) Jeera
1/4 Tsp(0.41 gm) Dhania Powder
1/4 Tsp(1.0 gm) Salt
2.0 Tsp(7.0 ml) Oil
  • Take a mixing bowl and add 1/4 cup boiled potato, 1/4 cup rajgira flour, 1 tbsp bread crumbs, 1/4 tsp jeera, ½ tsp chopped green chillies, 1/4 tsp dhania powder, 1/4 tsp salt and 1/4 tsp lemon juice.

  • Using your hand, mash and mix properly.

  • Making sure all the ingredients are evenly distributed, make cutlets of the desired shape and keep aside.

  • Heat 2 tsp oil on a low flame in a frying pan.

  • Shallow fry the cutlets on both sides till crispy and golden brown.

  • Serve hot with ketchup.

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