How to make Ragi Cutlets

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Hi Tea.

Main Ingredients : Ragi, Potatoes (आलू)

Cuisine : Indian

Course : Snacks and Starters

Ragi Cutlets

Ragi Cutlets Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 16-20 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Ragi Cutlets Recipe

  • Ragi 1 cup

  • Potatoes boiled peeled and grated 2 medium

  • Gram flour 1 tablespoon

  • Salt to taste

  • Red chilli powder 1 teaspoon

  • Coriander powder 1 teaspoon

  • Garam masala powder 1 teaspoon

  • Roasted cumin powder 1 teaspoon

  • Fresh coriander sprigs 10-12

  • Fresh mint sprigs 10-12

  • Fresh red chilli 1

  • Onion 1/2 medium

  • Spring onions with greens 2

  • Oil for shallo

  • Saffola Masala Classic Oats 1 packet (40 gms)

  • Breadcrumbs 3 tablespoons

  • Lollorosso lettuce leaves 3-4

  • Iceberg lettuce leaves 3-4

  • Arugula leaves 5-6

  • Mayonnaise 3 tablespoons

  • Red chilli sauce 1 tablespoon


Step 1

Combine sprouted ragi, potatoes, gram flour, salt, red chilli powder, coriander powder, garam masala powder and cumin powder in a bowl and mix well.

Step 2

Finely chop coriander sprigs and mint sprigs and add. Chop fresh red chilli and add. Finely chop onion and add. Chop spring onion bulbs and add. Mix well. Reserve the spring onion greens.

Step 3

Spread Saffola Masala Classic Oats on a plate. Add breadcrumbs and mix well.

Step 4

Divide the ragi mixture into equal portions and shape them into cutlets. Coat the cutlets in the oats-breadcrumbs mixture.

Step 5

Heat oil in a non-stick pan. Place the cutlets on it and shallow-fry till golden from both sides.

Step 6

To make salad, place Lollorosso lettuce, Iceberg lettuce, halved spring onion greens and arugula leaves in a bowl.

Step 7

Combine mayonnaise and red chilli sauce in another bowl and mix well.

Step 8

Add 1 tbsp mayonnaise mixture to the salad and mix well.

Step 9

Place salad on a serving dish. Spread the remaining mayonnaise mixture and place the cutlets on it.

Step 10

Serve immediately.

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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.