Sprouted Ragi & Rajma Cutlets Recipe
Archana's Kitchen
Archana's Kitchen
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  • 1 cup Rajma (Large Kidney Beans) , soaked in water
  • 11/2 cup Sprouted Ragi
  • 12 Potatoes (aloo) , peeled and boiled
  • 12 Green Chillies
  • 11 teaspoon Turmeric powder (Haldi)
  • 11 teaspoon Coriander Powder
  • 11 teaspoon Garam masala powder
  • 11 teaspoon Amchur (Dry Mango Powder)
  • 14 tablespoons Maize flour (Corn Meal)
  • 12 sprig Coriander leaves (Dhania) , chopped
  • 11/4 cup Milk
  • 11/2 cup Bread crumbs
  • 1 Salt (adjust according to your taste) , to taste
  • 1 Cooking oilTo begin making the Sprouted Ragi & Rajma Cutlets Recipe, we will first sprout ragi,soak ragi in water overnight and drain all the water.
  • 1 Spread the ragi on to a damp cloth and cover it another damp cloth and leave it aside for a day. You need to keep the ragi in an environment that is little humid. This will help in sprouting the ragi.
  • 1 Once the ragi is sprouted keep it aside to make the cutlet. Cook the soaked rajma and potatoes in a pressure cooker with enough water for about 5 whistle.
  • 1 Allow the pressure to release naturally and drain any excess water. Mash the potatoes and rajma using a potato masher to a coarse paste.
  • 1 Grind the sprouted ragi, green chilli and coriander leaves in the mixer to a coarse paste and add this also to the mashed mixture.
  • 1 Add all the spice powders with salt and corn meal. Mix to form the cutlet mixture.
  • 1 Serve the Sprouted Ragi & Black Eyed Peas Cutlets Recipe along with dipping sauce, tomato ketchup to enjoy the cutlet. You can also serve it along with some Masala Chai Recipe - Indian Spiced Tea.



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