Vegetable Bajra Cutlet
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Bajra is one the most common grains consumed widely in rural India, and is often referred to as the poor man’s staple food with multiple health benefits.
- Soak the bajra for 5-6 hours. Drain and pressure cook with enough water for 5 to 7 whistles.
- Allow the steam to escape before opening the lid and mash the bajra lightly. Keep aside.
- Blend the bread slices into crumbs and keep aside.
- Combine the mashed potato, powdered bread slices and mixed vegetables in a mixing bowl, mix well and pour the mashed bajra and the rest of
- the flavorings as needed.
- Make a stiff dough and pinch a portion of the dough and make a disc (about 2 inches diameter) and set aside.
- Continue making the discs with the rest of the dough.
- On a hot tava, spray a little oil and spread these discs and cook on both sides until they get golden brown on both the sides.
- Serve hot with ketchup or chutney of your choice!
This recipe was contributed by supriya006 on 14 Mar 2015
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