rice cutlet recipe | leftover rice cutlets | chawal ke cutlet | chawal ki tikki with detailed photo and video recipe. an interesting and a filling cutlet recipe made with leftover rice and veggies. it is indeed an excellent way to finish leftover rice where it transforms a bowl of boring rice to something exciting snack. it can be easily served as it is without any extra condiments, but taste when served with a spicy green chutney or even mayo sauce.
as i mentioned earlier the recipe is very similar to my other previous cutlet recipes. the recipe is made with almost the same ingredients like the mixed veggies, spice mix and also the cooking method. yet the rice cutlet recipe is unique by its own way. basically adding the cooked and mashed rice with veggies makes it very unique. additionally, the combination of rice and vegetables makes it filling and hence the dish is not just limited as a snack. i personally make these and stuff it up with either sandwich or burger, which eventually served for lunch or dinner. to be honest, i would not recommend it as an evening snack, but it all depends upon your individual appetite.
furthermore, i would like to highlight some tips, suggestions and variations for a perfect rice cutlet recipe. firstly, the cooked rice plays a critical role in this recipe. it has to be cooked well and eventually, it has to be mashed well. if you feel the cooked rice is still hard, boil or microwave it for a few minutes. secondly, the potatoes have to be mashed properly with less moisture in it. once it is pressure-cooked, remove it from boiling water so that it does not absorb excess water. lastly, these tikki or cutlet can be shaped to any desired shape. i have shaped it to diamond, but these can be shaped to round or any particular shape.
finally, i request you to check my other related snacks recipes collection with this post of rice cutlet recipe. it mainly includes recipes like, susla, rice pakora, chekkalu, murmura, rice murukku, chapati noodles, girmit, nippattu, palak cutlet, suji besan cutlet. further to these i would like to highlight my other detailed recipes collection like,
rice cutlet video recipe:
recipe card for leftover rice cutlets recipe:
rice cutlet recipe | leftover rice cutlets | chawal ke cutlet | chawal ki tikki
Ingredients
cutlet mixture:
- 1 cup cooked rice
- 1 potato, boiled & mashed
- 2 tbsp carrot, grated
- 2 tbsp capsicum, chopped
- 2 tbsp corn
- 2 tbsp cashew / kaju, chopped
- ½ tsp ginger paste
- ½ tsp kashmiri red chilli powder
- ¼ tsp garam masala
- ¼ tsp cumin powder
- ¾ tsp salt
- 2 tbsp coriander, finely chopped
- 1 tsp lemon juice
- ½ cup bread crumbs
for slurry:
- ¼ cup maida / plain flour
- 2 tbsp corn flour
- ½ tsp pepper powder
- ¼ tsp salt
other ingredients:
- 1 cup panko bread crumbs
- oil for frying
Instructions
- firstly, in a bowl take 1 cup cooked rice and mash smooth.
- add 1 boiled and mashed potato. pressure cook potatoes for 3 whistles adding little salt.
- also add 2 tbsp carrot, 2 tbsp capsicum, 2 tbsp corn, 2 tbsp cashew.
- further add ½ tsp ginger paste, ½ tsp chilli powder, ¼ tsp garam masala, ¼ tsp cumin powder, ¾ tsp salt, 2 tbsp coriander and 1 tsp lemon juice.
- now add ½ cup bread crumbs and mix well.
- squeeze and mix until a soft dough is formed.
- now prepare slurry by mixing ¼ cup maida, 2 tbsp corn flour, ½ tsp pepper powder and ¼ tsp salt.
- grease hands with oil and pinch a small ball sized cutlet mixture and shape to diamond.
- dip in maida paste coating all over.
- then roll in breadcrumbs. make double coating to get a crispy outer layer.
- now deep fry in hot oil or bake in preheated oven at 180 degree celcius for 15 minutes.
- stir occasionally, until it turns golden brown and crisp. drain over kitchen paper to remove excess oil.
- finally, enjoy rice cutlet with tomato sauce.
how to make rice cutlet with step by step photo:
- firstly, in a bowl take 1 cup cooked rice and mash smooth.
- add 1 boiled and mashed potato. pressure cook potatoes for 3 whistles adding little salt.
- also add 2 tbsp carrot, 2 tbsp capsicum, 2 tbsp corn, 2 tbsp cashew.
- further add ½ tsp ginger paste, ½ tsp chilli powder, ¼ tsp garam masala, ¼ tsp cumin powder, ¾ tsp salt, 2 tbsp coriander and 1 tsp lemon juice.
- now add ½ cup bread crumbs and mix well. bread crumbs helps to absorb moisture.
- squeeze and mix until a soft dough is formed.
- now prepare slurry by mixing ¼ cup maida, 2 tbsp corn flour, ½ tsp pepper powder and ¼ tsp salt.
- grease hands with oil and pinch a small ball sized cutlet mixture and shape to diamond.
- dip in maida paste coating all over.
- then roll in breadcrumbs. make a double coating to get a crispy outer layer.
- now deep fry in hot oil or bake in preheated oven at 180 degree celcius for 15 minutes.
- stir occasionally, until it turns golden brown and crisp. drain over kitchen paper to remove excess oil.
- finally, enjoy rice cutlet with tomato sauce.
notes:
- firstly, add vegetables of your choice to make healthy and nutritious.
- also, mash the rice well, else it will be difficult to hold shape.
- furthermore, fry on medium flame to get crunchy golden cutlet.
- finally, rice cutlet recipe tastes great when served hot.