Leftover Rice Cutlet Recipe

Leftover Rice Cutlet

  • Prep Time
    2 Minutes
  • Cook Time
    5 Minutes
  • Difficulty Level
    Intermediate

Leftover Rice Cutlet is a perfectly crispy & crunchy snack.

Leftover Rice Cutlet is a colorful and spicy evening snack or breakfast option. One of the best things about this snack is that this is simple to prepare. You just need some leftover rice, besan, some veggies, whole wheat flour and spices. This instant dish you can serve to your guests and family within no time. It goes well with green chutney or tomato ketchup. So try this recipe at your home and share your valuable feedback in the comment box.

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This recipe was made by a lovely mom : Vijay Haldiya

Tips and suggestions by the Mom Chef :

  • Add the veggies as per choice and availability.

For more such exciting recipes like Leftover Rice Cutlet, please click on the following links:

  1. Paneer Matar Tikki
  2. Chilli Paneer Fried Rice
  3. Raw Mango Rice | Raw Mango Puliyogar

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Ingredients

  • FOR PREPARING CUTLET
  • Leftover Cooked Rice / Pake Huye Chawal - 1 Cup
  • Whole Wheat Flour / Gehu Ka Aata - 1/2 Cup
  • Gram Flour / Besan - 1 tbsp
  • Spring Onion / Hare Pyaz - 2 tbsp finely chopped
  • Ginger - Green Chilli Paste / Adrak - Hari Mirch Paste - 1 tsp
  • Chilli Flakes - 1 tsp
  • Coriander Leaves / Hara Dhaniya - A handful
  • Water - As required
  • Salt - As per taste
  • Red Chilli Powder / Lal Mirch Powder - 1 tsp
  • Oil - For Shallow Frying + 1 tsp
  • FOR PREPARING SLURRY
  • Whole Wheat Flour / Gehu Ka Aata - 2 tbsp
  • Chilli Flakes - 1 tsp
  • Coriander Leaves / Hara Dhaniya - A handful
  • Salt - As per taste
  • Water - As required
  • tsp = teaspoon
  • tbsp = tablespoon

Instructions

  1. FOR PREPARING SLURRY
  2. Take whole wheat flour, salt, coriander leaves and chilli flakes in a bowl. Add water gradually to prepare a medium thick slurry. Keep it aside.
  3. FOR PREPARING CUTLET
  4. Take leftover rice in a mixing bowl. Add whole wheat flour, spring onion, gram flour, ginger - green chilli paste, red chilli powder, chilli flakes, salt, 1tsp oil and coriander leaves. Mix well.
  5. Then, add a little water. Mix well. Take a small ball-sized portion of the mixture. Press it with your hands and prepare flattened cutlet. Likewise, prepare all cutlets.
  6. Meanwhile, heat oil in a frying pan over medium flame. Now, dip the prepared cutlets in the prepared slurry, and coat it evenly. Place it gently into the hot oil.
  7. Shallow fry it till top surface turns light golden brown. Then, flip it and shallow fry it from another side on a medium flame for 2 to 3 minutes until they become crispy and golden brown from both sides.
  8. Once done, take it out on a serving plate.
  9. 'Leftover Rice Cutlet' is ready to be served

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About Chef

Vijay Haldiya

Passionate about cooking!! Believes that the best way to live life is to live your passion daily!

Read more about this chef...

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