Kodo Cutlet is a healthy and delicious snack made with Kodo millet and bottle gourd. It's a perfect dish for those looking for a nutritious and flavorful option. The crispy texture and aromatic spices make it a delightful treat, especially when paired with mint chutney.
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Soak 30 grams of Kodo millet for 6-8 hours. Boil with water until soft and fluffy, then let it cool.
Grate the bottle gourd and squeeze out the excess water.
In a bowl, combine cooked millet, bottle gourd, rice flour, ajwain, ginger, chilli powder, and salt.
Shape the mixture into 2 flat round cutlets.
Heat 2 tsp of oil in a non-stick pan. Cook the cutlets on both sides until golden brown and crisp.
Serve the hot cutlets with mint chutney.
Ensure the bottle gourd is squeezed well to remove excess water; this helps the cutlets hold their shape.
Use a non-stick pan to prevent the cutlets from sticking and breaking apart.
Adjust the spice level by increasing or decreasing the chilli powder as per your preference.
Can I use another millet instead of Kodo millet?
Yes, you can substitute Kodo millet with other millets like foxtail or barnyard millet, but the texture and flavor may vary slightly.
How do I ensure the cutlets are crispy?
Cook the cutlets on medium heat and ensure the oil is evenly spread in the pan. Avoid overcrowding the pan.
Can I bake the cutlets instead of frying?
Yes, you can bake the cutlets at 375°F (190°C) for about 20-25 minutes, flipping halfway through for even crispiness.
What can I serve with Kodo cutlets?
Mint chutney, tamarind sauce, or yogurt-based dips pair well with Kodo cutlets.
Can I make the cutlet mixture ahead of time?
Yes, you can prepare the mixture ahead and refrigerate it for up to a day. Shape and cook the cutlets when ready to serve.
Hi, I am an engineer + MBA with passion for cooking & video creation. I am so excited to share my love of Indian cuisine with you. I love to experiment and create new recipes which are healthy and tasty at the same time. You will find many Kid's and office tiffin ideas here. Growing up, my family always cooked traditional Indian dishes at home, and I have always been fascinated by the rich flavors and diversity of Indian food.
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