Leftover Rice Cutlets (Tikki)
Binjal's VEG Kitchen
Binjal's VEG Kitchen
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Ingredients

  • 1 ½ cup Left
  • over Rice
  • ½ cup Peeled and Finely Chopped Potato
  • ¼ cup Finely Chopped Capsicum
  • ¼ cup Grated Carrot
  • ¼ cup Frozen or Fresh Sweet Corn
  • 1-2 tsp Ginger
  • ¼ tsp Amchoor
  • 1 tsp Red Chili Powder
  • ½ tsp Turmeric Powder
  • 1 tsp Garam Masala
  • 1 tsp Sugar
  • 2-3 tbsp Corn Flour
  • 5.0 from 1 reviews
  • Leftover Rice Cutlets (Tikki)
  • 1 ½ cup Leftover Rice/Cooked Rice
  • ½ cup Peeled and Finely Chopped Potato
  • ¼ cup Finely Chopped Capsicum/Bell Pepper
  • ¼ cup Grated Carrot
  • ¼ cup Frozen or Fresh Sweet Corn
  • 1-2 tsp Ginger-Green Chili Paste
  • ¼ tsp Amchoor Powder/Dry Mango Powder (optional)
  • 1 tsp Red Chili Powder
  • ½ tsp Turmeric Powder
  • 1 tsp Garam Masala
  • Salt
  • 1 tsp Sugar (optional)
  • 2-3 tbsp Corn Flour/Corn Starch
  • Oil for Deep Frying

Instructions

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