Chawal ke Cutlets

Want to make something different with leftover rice, try these cutlets – they are simply superb. This is a Sanjeev Kapoor exclusive recipe.

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Chawal ke Cutlets

Main Ingredients Leftover cooked kolam rice, Potatoes
Cuisine Indian
Course Snacks and Starters
Prep Time 16-20 minutes
Cook time 6-10 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Chawal ke Cutlets

  • 1/2 cup Leftover cooked kolam rice
  • 3 medium Potatoes boiled and peeled
  • 1 teaspoon Cumin powder
  • 1 teaspoon Coriander powder
  • 1 teaspoon Red chilli powder
  • 1/4 teaspoon Turmeric powder
  • ½ teaspoon Garam masala powder
  • 1 teaspoon Chaat masala
  • to taste Salt
  • 1/4 cup Fresh coriander leaves chopped
  • 1-2 tablespoons Cornflour/ corn starch
  • for coating Bread crumbs dried
  • for shallow frying Oil
  • as required Sweet tamarind chutney
  • as required Date chutney
  • as required Green chutney
  • a few Parsley springs


  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.
  2. Divide the mixture into equal portions and shape them into cutlets.
  3. Spread breadcrumbs on a plate. Coat each cutlet with some breadcrumbs.
  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.
  5. Top each cutlet with onion rings, sweet chutney and green chutney and serve hot garnished with parsley sprigs.

Nutrition Info

Calories 804
Carbohydrates 107.5
Protein 10.4
Fat 37.2
Other Fiber Zinc- 2.2mg