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Main ingredients | Leftover Upma, Butter, Garlic, Cabbage, Carrot, Capsicum |
Cuisine | Indian |
Course | Snacks and Starters |
Prep time | 8-10 minutes |
Cook time | 10-15 minutes |
Serve | 4 |
Taste | Mild |
Level of cooking | Easy |
Others | Vegetarian |
Ingredients
- 1½ cups leftover rava upma
- 1 tablespoon oil + for shallow frying
- 1 tablespoon butter
- 2-3 garlic cloves, chopped
- 1 green chilli, chopped
- 2 spring onion bulbs, finely chopped with the greens
- ½ cup chopped cabbage
- 1 medium carrot, chopped
- 1 medium capsicum, chopped
- Salt to taste
- Crushed black peppercorns to taste
- ¼ teaspoon chaat masala
- ½ teaspoon red chilli flakes
- ½ teaspoon roasted cumin powder
- 2 tablespoons chopped fresh coriander leaves
- ½ lemon
- ¼ cup bread crumbs
- Tomato ketchup to serve
Method
- Heat oil and butter in a non-stick pan. Add garlic and green chilli and sauté for a few seconds. Add chopped spring onion bulbs and sauté for a few seconds.
- Add cabbage, carrot, capsicum and a pinch of salt and sauté for 1-2 minutes.
- Add crushed black peppercorns, chaat masala, and red chilli flakes and roasted cumin powder and mix well. Take the pan off the heat and allow this mixture to cool slightly.
- Take the leftover upma in a large bowl. Add the vegetable mixture, coriander leaves, spring onion greens and squeeze the juice of lemon. Add bread crumbs and mix well.
- Take a portion of the mixture and shape it into a ball and gently flatten it to make triangle shaped cutlets.
- Heat sufficient oil in a shallow pan. Place the cutlets and cook for 1-2 minutes on each side till golden brown and crisp. Drain on an absorbent paper.
- Serve hot with tomato ketchup.
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