Leftover Juice Pulp Recipes

Published On October 2, 2023
In Article
By Guest Author
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Prep Time
5 minutes
Cook Time
10 minutes
Difficulty Level
Intermediate

Ingredients

Leftover juice Pulp Of Tomato, Carrot, And Beetroot - 1 Cup
Cauliflower / Gobhi - 1 Cup grated
Cabbage / Patta Gobhi - 1 Cup grated
Onion / Pyaz - 1 Finely chopped
Corn Flour - 1/2 Cup
Coriander Leaves / Hara Dhaniya - A handful
Ginger-Garlic Paste / Adrak-Lahsun Paste - 1 tsp
Salt - As per taste
Oil - For frying
FOR PREPARING KOFTA :
Cottage Cheese / Paneer - 1/4 Cup grated
FOR PREPARING CUTLETS :
Boiled Potato / Uble Huye Aloo - 2 tsp Peeled and grated
Red Chilli Powder / Lal Mirch Powder - 1/2 tsp
Roasted Vermicelli - As required
FOR PREPARING STUFFED PARATHA :
Whole Wheat Dough / Gehu Ka Aata - As required
Oil - For roasting
FOR PREPARING FRIED RICE :
Oil - 1 tbsp
Parboiled Green Peas / Matar - 1 tbsp
Cooked Rice / Pake Huye Chawal - 1 Cup
FOR PREPARING HALWA :
Clarified Butter / Ghee - 1 tbsp
Milk Powder - 1/2 Cup
Milk - 1 Cup
Sugar - 2 tbsp
tsp = teaspoon
tbsp = tablespoon

Instructions

FOR PREPARING MANCHURIAN BALLS :
Take leftover juice pulp in a mixing bowl. Add 2 tsp of cauliflower, 2 tsp of cabbage, 2 tsp of onion, coriander leaves, salt, and corn flour. Mix well.
Take a small ball sized part of the prepared leftover juice pulp mixture and prepare a ball. Likewise, prepare all manchurian balls.
Heat oil in a pan to fry the manchurian balls. Place the prepared manchurian balls into the hot oil.
Deep fry them on a medium flame for 2 to 3 minutes until it turns crispy and golden brown from all sides. Then, take them out to a plate using a slotted spoon.
FOR PREPARING KOFTA :
Take leftover juice pulp in a mixing bowl. Add 2 tsp of cauliflower, 2 tsp of cabbage, 2 tsp of onion, coriander leaves, salt, paneer, and corn flour. Mix well.
Take a small ball sized part of the mixture and prepare a ball. Likewise, prepare all koftas.
Heat oil in a pan to fry the kofta. Place the prepared koftas into the hot oil.
Deep fry them on a medium flame for 2 to 3 minutes until it turns crispy and golden brown from all sides. Then, take them out to a plate using a slotted spoon.
FOR PREPARING CUTLETS :
Take leftover juice pulp in a mixing bowl. Add 2 tsp of cauliflower, 2 tsp of cabbage, 2 tsp of onion, coriander leaves, salt, boiled potato, 1/2 tsp of ginger-garlic paste, red chilli powder, and corn flour. Mix well.
Take a small ball sized part of the mixture and prepare an oval shaped cutlet. Coat it with roasted vermicelli. Likewise, prepare all cutlets.
Heat oil in a pan to fry the cutlet. Place the prepared cutlet into the hot oil.
Deep fry them on a medium flame for 2 to 3 minutes until it turns crispy and golden brown from all sides. Then, take them out to a plate using a slotted spoon.
FOR PREPARING STUFFED PARATHA :
Take leftover juice pulp in a mixing bowl. Add 2 tsp of cauliflower, 2 tsp of cabbage, 2 tsp of onion, coriander leaves, salt, and corn flour. Mix well.
Take medium soft wheat dough and make two round shaped small circular pedas from the dough. Dust it with flour and roll a peda to make a roti and keep it aside. Make another roti.
Take one roti and add the prepared leftover juice pulp mixture to it. Place the other roti over it. Carefully seal the paratha borders with your fingers.
Dust it with flour and roll it to make a paratha. Meanwhile, heat a tawa. Place the stuffed paratha on it and cook it on a medium flame.
Flip the paratha and cook it on a medium flame for 2 to 3 minutes and keep pressing it. Cook it well from both sides by applying oil to it. Once it is done, take it out on a serving plate.
FOR PREPARING FRIED RICE :
Heat oil in a pan. Add 1 tsp of finely chopped onion and 1 tbsp of cabbage. Saute it for a few seconds on low flame.
Then add 1/2 tsp of ginger-garlic paste, salt, and green peas. Mix well. Saute it for 1 to 2 minutes on low flame. Stir it occasionally in between.
Now add 1 tbsp of leftover juice pulp and mix well. Saute it for a few seconds on low flame.
Then add cooked rice and mix well. Once done, turn off the flame and take it out in a serving bowl.
FOR PREPARING HALWA :
Heat ghee in a pan. Add leftover juice pulp and roast it for 2 to 3 minutes on low flame. Keep stirring continuously.
Then add milk powder and mix well. Now add milk and keep stirring continuously for 2 to 3 minutes on medium flame till the mixture becomes thick.
Now add sugar and mix well. Once done, turn off the flame and take it out in a serving bowl.
'Leftover Juice Pulp Recipes' are ready to be served.