Ingredients: cup Rajma (Large Kidney Beans) - soaked in water, cup Sprouted Ragi, Potatoes (Aloo) - peeled and boiled, Green Chillies, teaspoon Turmeric powder (Haldi), teaspoon Coriander Powder (Dhania), teaspoon Garam masala powder, teaspoon Amchur (Dry Mango Powder), tablespoons Makki Ka Atta (Yellow Corn Meal Flour), sprig Coriander (Dhania) Leaves - chopped, cup Milk, cup Whole Wheat Bread crumbs, - to taste, Oil, High Protein Vegetarian diet
Instructions: To begin making the Sprouted Ragi & Rajma Cutlets Recipe, we will first sprout ragi, soak ragi in water overnight and drain all the water.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.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.Allow the pressure to release naturally and drain any excess water. Mash the potatoes and rajma using a potato masher to a coarse paste.Grind the sprouted ragi, green chilli and coriander leaves in the mixer to a coarse paste and add this also to the mashed mixture.Add all the spice powders including turmeric powder, coriander powder, garam masala powder, amchur with salt and corn meal. Mix to form the cutlet mixture.Make round cutlets of the same and keep them aside. Now one by one, dip them into the milk and coat with the bread crumbs.Heat oil in a skillet. Put the round cutlets on the tawa and fry them from both the sides till they turn crisp and golden brown.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.