Roti Cutlet Recipe ( Leftover Chapati Cutlets)

The love for food of my family motivated me and challenged me to become a cook. I always wanted to keep their love for food going on and hence it was a daunting task to try and create something different and unique and yet healthy food on a day to day basis.

My daughters always deny to eat roti or Dal chawal after coming from school. Everytime I search healthy recipes for them .This time I am more happy with this recipe because it contains chapatis.Even they can’t recognize it contains roti.
We played a game for guessing main  ingredient and nobody could guess it.
Everyone loved this recipe .

Again this is one of my handy recipe after Leftover Roti (Chappati) Laddu to finish leftover chapati at home as they are yummy and healthy too. For this recipe I have chosen veggies of my choice, you can alter it according to your choice.You can serve this Cutlets in breakfast too.

This Cutlet recipe is adapted from shipy agrawal. I have been following her site for long time and a great fan of her recipes. If you find time, go through her blog to see some healthy recipes.
Prep time 20 mins Cook time 15 mins
Total time 35 mins

INGREDIENTS:
Roti, chapati : 3-4,
Grated Carrot: ¼ cup,
Fine chopped onions: ¼ cup,
Lemon Juice: 1-2 tsp,
Boiled mashed potatoes: ⅔ cup,
Semolina/ rawa/ sooji: 2tbsp+ 1tbsp for coating,
Sesame seeds 2tsp for coating .
Coriander leaves: 2 tbsp,
Fine chopped green chilly: 2,
Salt,
Red chilly powder: ½ tsp,
Oil

picsart_1476757363611

INSTRUCTIONS:

  1. Break roti, chapati or tortilla in small pieces.picsart_1476757492967
  2. Grind them to a grainy mixture and transfer it to a mixing bowl.
  3. Add boiled mashed potatoes, onions, carrots, lemon juice, sooji or rawa, coriander leaves, salt green chilies with ground roti.picsart_1476761286985
  4. Mix everything together and knead it like dough and let it rest for 10 minutes.
  5. After 10 minutes rub little oil in your palm and make patties.picsart_1476761446265
  6. You can make any shape patties you like.
  7. Roll the patties in semolina or rawa with sesame seeds.
  8. Heat the pan on medium heat and add oil on it.
  9. Put the roti cutlets on the pan.picsart_1476761518244
  10. Cook them and flip them over couple of times till they become brown and crispy from both the sides.
  11. roti cutlets are ready serve them with your favorite dip.

Hung curd dip
1/2 cup hung curd
1/2 tsp chilliflakes
1 tsp tomato sauce
1/2 tsp crushed garlic
salt to taste
To make the Dip, blend together hung yogurt, salt and garlic and tomato sauce and red chilliflakes and transfer into a small bowl.

picsart_1476761593065

NOTES:

  •  You can use leftover roti, tortilla or parathas to make chapati cutlets.
  •  While grinding roti do not make thin powder we need grainy mixture.
  • Chop veggies very fine so that they get easily bind up with other ingredients.
  •  Do not turn roti cutlets immediately after putting them on pan wait for few minutes then turn them over.
  •  If your chapatis are already salted do not add too much of salt.

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Hearty Namakpare

Vacation is going on and kids are at home ,and every often they demand for something to eat,for their choti choti bhuk I made this hearty namakpare. This is a very commonly made recipe  in my house with variations and different shapes. I added spices to make it more tasty. The best thing is these can be stored up to 1 month,even in summers. Lets learn how to make perfect Hearty Namakpare.

INGREDIENTS:

All purpose flour(maida) – 1 cup
Semolina/ sooji – ½ cup
Warm oil – 2 tbsp
Water – for kneading
Salt – 3/4th tsp
Carom seeds(ajvayin) – 1/2 tsp
Turmeric powder – 2 generous pinch
Oil- for deep frying
chilli flakes-1tsp

tilli (seasme seeds)-2tsp113

INSTRUCTIONS:

  1. In a bowl take flour and semolina , give it a mix .
  2. Add salt, ajwain, turmeric,chilliflex,tilli and mix well with hands.114
  3. Add warm water and rub well.
  4. Now add water and knead into a tight dough.
  5. Cover it with cloth and rest it for 1 hour.
  6. After one hour, heat oil in a  wok.
  7. Take the dough and divide into 4 equal parts.
  8. Sprinkle some flour on the kitchen counter and roll the dough like thin chapatti
  9. Cut into Hearts with cookie cutter .115
  10. Check the oil it should not be smocking hot .
  11. Put a pinch of the dough in oil, if it is coming to top then its ok.116
  12. Add Hearty Namakpare in hot oil . once those float on top ,increase the flame to high and fry the Namakpares till they turn nice golden.117
  13. Don’t over fry.
  14. Take out immediately from the oil, keep on a absorbent paper.

Once cool keep them in a tight container.

Notes: You can sprinkle chat masala over the hearty namakpare .You can use this to make papdichat. You can serve with hummus also
Enjoy ..118

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Rice And Oats Heart Cutlets

YIELD: 14 small heart shape cutlets

When my daughter comes from school that first question she asks is “what is there for snacks”..Every day she wants some new dish with new presentation. So I always try new recipe and make them happy. Best happiness is when they said its yummy ..

These are made from leftover rice, instant oats and vegetables and flavored with Indian spices. It makes perfect dish for the breakfast as well as after school snack.

Recipe adapted: bhanu’s rasoi

INGREDIENTS:
2cup leftover cooked Basmati Rice
1cup Instant Oats, lightly roasted
1cup Carrots, grated on the large holes of the grater
3-4 Green Chilies or as per taste, finely chopped
4 tblsp Coriander Leaves, finely chopped
2 tsp. Kashmiri Red Chili Powder or as per taste
2 tsp. Coriander Powder
2 tsp. Cumin Powder
1/2 tsp. Garam Masala
1 tsp. Sugar
1/2 cup Yogurt or as needed to bind cutlets  mixture
Salt as per taste
Oil for shallow roasting cutlets

For Curd dip:

1cup hung curd
1small onion finally chopped
1tsp chilli flex
1tsp pasta seasoning
salt as per taste
sugar as per taste

INSTRUCTIONS:

  1. Dry roast oats in a non-stick pan for few minutes on a medium low heat.
    Allow cooling.120
  2. In a bowl combine all ingredients except yogurt and mix well.121
  3. Add small amount of yogurt at a time and bind mixture until it comes together.122Give Heart shape with the cookie cutter or make round burger patties shape and shallow fry with little amount of oil on both sides in a non-stick pan on medium low heat until golden brown in color.
  4. Serve with ketchup.
  5. I like serving with Curd dip and chilli sauce .
  6. For curd dip ..mix all ingredients and sprinkle red chilli powder.

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Beetroot ❤ Tikki

Beetroot patties is easy, delicious, healthy and colorful snack for tea time or for kids snacks . I wanted to post beetroot cutlets for very long time but I was not able to take pictures whenever I made this until this time it happened finally and sharing this beautiful, perfectly spiced beetroot Hearts  with you all.

Recipe adapted..revisfoodgraphy.

INGREDIENTS:

Beetroot – 1 large
Potato – 2 medium
Bread – 2 slices
Salt – 1/2 tsp (adjust per taste)
Red chilli powder – 1/2 tsp (adjust per taste)
Jeera powder – 1/4 tsp
Amchur Powder – 1/4 tsp
Garam Masala – 1/4 tsp
Mint leaves – 4 (finely chopped)
Coriander leaves – 2 Tbsp (finely chopped)
All purpose flour – for coating
Bread crumbs – for coating
Oil – for frying

INSTRUCTIONS:

  1. First cook the potatoes, roughly mash them and keep aside. Also, cook the beet root and grate it finely.124
  2. Add the bread slices to a blender/mixie and grind into a dry powder.125
  3. Add the mashed potato, grated beetroot, salt, chilli, jeera, amchur, garam masala, mint, coriander leaves to a large mixing bowl. Now, mix all the ingredients until well combined.126
  4. Now, add the ground bread powder little by little and mix until you get a thick dough. I used powder from 2 bread slices.
  5. Add the all purpose flour to a small bowl. Add sufficient water to make a flour paste and keep aside. Spread the bread crumbs in a plate for coating and keep aside.
  6. Now heat a pan with oil for shallow frying and set the flame to Medium. While the oil is getting heated,take a small portion of the dough and shape it into hearts using a cookie cutter. Now dip the prepared hearts into the flour paste.127
  7. Now, place it on top of the bread crumbs. Slightly press with your fingers to flatten out the hearts. Turn the hearts and make sure that the other side of the heart is also covered with bread crumbs.128
  8. Shallow fry the patties until both the sides of the cutlet turns golden brown by flipping. Once done remove from the oil and place in a paper towel to remove excess oil. Repeat the same with the other patties

129Enjoy hot with ketchup,curd dip…

Notes:

  • Make sure your beetroot and potato are totally dry before mashing/grating.
  • The addition of salt and other masala powders depends on the size and type of potato used. Do give a taste of the mixture before forming into patties and adjust the salt, spiciness and other masala quantity as per your taste.
  • The outer coating should be less for this cutlet, so that the color of the beetroot is seen through outside.
  • Try to fry the cutlets in medium flame. High flame leads to burnt bread crumbs and Low temperature leads to oil absorption.
  • You can  add onions and other veggies too.
  • Beetroot contains potassium, magnesium & iron as well as vitamins A, B6 & C and Folic Acid. It also contains carbohydrates, proteins, powerful antioxidants and soluble fiber. Not only is beetroot great for boosting stamina and making muscles work harder, but also can help in reducing blood pressure as well as its associated risks such as heart attacks & strokes.

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Til (Sesame) Cookies

TIL COOKIES are extremely easy and buttery. These delicious cookies are also easy to make.

Recipe courtsey ..golden spices

INGREDIENTS:

All purpose flour – 1 & ½ cup
Castor sugar – ½ cup
Sesame seeds (Tilli)– 1/4th cup
Butter – 3/4th cup + 1 tbsp

INSTRUCTIONS:

  1. Lightly Roast the sesame seeds in a pan. Keep it aside and cool them.
  2. Finely powder the sugar and sieve it.
  3. Mix the sugar with butter and beat it till they seems fluffy.281
  4. Add sesame seeds to the above mixture and mix it well.282
  5. Gradually add flour and keep mixing. It will be stiff dough.283
  6. Preheat the oven at 160c for 10 minutes.
  7. Now place the dough on a sheet and place another sheet on the top of the dough.
  8. Gentle press down the rolling pin and roll out to ¼” thick.284
  9. Remove the top sheet and cut into desire shape using a cutter.285
  10. Put  some sesame seeds on the cookies press them,and prick with fork .
  11. Take the cookies out and place on baking tray.
  12. Now re knead and re-roll the rest of the dough and make same size cookies out of it.
  13. Place the cookies on the greased trey and bake it for 15-20 minutes till top turns light golden brown.286
  14. Cool the cookies and keep the cookies in a tight container.

287

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Oats Tikki (Oxy Fryer Recipe)

My Daughter’s loves tikki (pattice/cutlet) in any form , so I keep making varieties for them… This time I present Oats Tikki.

Oats are very beneficial for our health, since it fights against conditions ranging from high blood pressure and cholesterol to diabetes and even cancer..

Cooking Time : 20 – 25 min
Temperature : 160°C

INGREDIENTS:

1 ½ cups (150g) Quaker Oats.
2 tbsp (20g) low fat yogurt. Potatoes-boiled and mashed.
½ cup grated cauliflower.
½ cup grated carrot. Salt to taste.
½ tsp red chilli powder.
¼ tsp garam masala.
½ tsp dry mango powder (amchoor).
2 tbsp chopped fresh coriander .

INSTRUCTIONS:

  1. Keep ½ cup Quaker Oats aside for coating.
  2. Mix 1 cup Quaker Oats with yogurt. Add all the remaining ingredients.
  3. Make 8 balls of the above mixture
  4. Flatten each balls  or shape into hearts or cut with a heart shape cookie cutter. Do not flatten too much.
  5. Spread the remaining ½ cup Quaker Oats on a plate. Put about ½ cup milk or water in a flat dish/bowl. Dip each Tikki in milk for a second and immediately press both sides of each heart in Quaker Oats. Press Tikkis with the palms to make the Quaker Oats coat properly.
  6. Preheat Oxy Fryer for 5 minutes at 160° C. Arrange the Tikkis  in fry basket and close it properly. Keep the fryer at 160° C for 20-25
    minutes.
  7. Serve hot with tomato sauce.

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