How to make Chawal ke Cutlets -

Want to make something different with leftover rice, try these cutlets – they are simply superb.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Leftover cooked kolam rice, Potatoes (आलू)

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Chawal ke Cutlets checkout Chawal aur Moong Dal ke Pakode. You can also find more Snacks and Starters recipes like Pizza Pakora Bulghur Kofta Bacon Wrapped Asparagus Fruit Kabab - SK Khazana

Chawal ke Cutlets

Chawal ke Cutlets Recipe Card


Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 16-20 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Chawal ke Cutlets Recipe

  • Leftover cooked kolam rice 1/2 cup

  • Potatoes boiled and peeled 3 medium

  • Cumin powder 1 teaspoon

  • Coriander powder 1 teaspoon

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Garam masala powder ½ teaspoon

  • Chaat masala 1 teaspoon

  • Salt to taste

  • Fresh coriander leaves chopped 1/4 cup

  • Cornflour/ corn starch 1-2 tablespoons

  • Bread crumbs dried for coating

  • Oil for shallow frying

  • Sweet tamarind chutney as required

  • Date chutney as required

  • Green chutney as required

  • Parsley springs a few


Step 1

Grate potatoes into a bowl. Add rice, cumin powder, coriander powder, chilli powder, turmeric powder, garam masala powder, chaat masala, salt and coriander leaves and mix well. Add cornstarch and mix well.

Step 2

Divide the mixture into equal portions and shape them into cutlets.

Step 3

Spread breadcrumbs on a plate. Coat each cutlet with some breadcrumbs.

Step 4

Heat a non-stick tawa. Place each cutlet, drizzle some oil all around, and shallow-fry on medium heat, turning sides till both sides are golden. Drain on absorbent paper.

Step 5

Top each cutlet with onion rings, sweet chutney and green chutney and serve hot garnished with parsley sprigs.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.