Sprouted Ragi & Chicken Cutlets
Prep time: 
Cook time: 
Total time: 
Serves: 8 cutlets
  • Sprouted Ragi ⅓ Cup
  • Mince chicken 250 gms
  • Potatoes ½ cup, boiled
  • Carrots ½ cup, boiled
  • Oats ¾ to 1 cup
  • Onion 1 medium, chopped
  • Garlic paste 1 teaspoon
  • Ginger paste ½ teaspoon
  • Green chilies 2, chopped
  • Garam masala powder ½ teaspoon
  • Roasted cumin powder ½ teaspoon
  • Black pepper 1 teaspoon
  • Coriander leaves ⅓ cup, finely chopped
  • Salt to taste
  • Oil to baste cutlets
  • Mint coriander chutney to serve with
  1. To sprout Ragi grain, soak it in water for 8 hours. Drain the water and tie it in cotton cloth and keep covered in warm place for a day. Ragi sprouts are ready.
  2. Partially cook the mince chicken in water with some salt. cool it and add pepper powder.
  3. Coarsely grind the sprouted ragi.  Mash the boiled potatoes and carrots, add the ground ragi and chicken, add chopped onions, ginger and garlic paste, green chilies, garam masala, black pepper, roasted cumin powder, coriander leaves and oats.
  4. Combine everything well, add more oats if the mixture feels bit moist. Give shape to the cutlets and place them on a a grill pan/non stick pan/tawa.
  5. Cook it on medium to low flame. Baste with oil. Flip cutlets on another side in between. Cook till they turn crispy on both sides.
  6. Enjoy the hot and crispy sprouted ragi chicken cutlet with mint coriander chutney.
  7. Notes :
  8. You can use gram flour/besan instead of oats
  9. Oats are used to soak up the moisture, so use it as required.
  10. These cutlets can be baked or air fried also. Bake in a preheated oven at 200 degrees for 15 minutes and grill for 10 minutes.
Recipe by Yummy Tales Of Tummy at http://yummytalesoftummy.com/sprouted-ragi-chicken-cutlets/