Gluten-Free Ragi (Finger Millet) and Vegetable Cutlets

Instructions

1. 1In a large mixing bowl, combine 1 cup of Ragi flour and 1/4 cup of Tapioca Starch.
2. 2Add the 1/2 cup of Potatoes, boiled and mashed, 1/2 cup of Carrots, grated, 1/4 cup of Peas, frozen, 1/4 cup of Onion, finely chopped, 1 teaspoon of Ginger-garlic paste, 1/2 teaspoon of Green chilies, finely chopped, 2 tablespoons of Cilantro, chopped, 1/2 teaspoon of Garam masala, and 1/2 teaspoon of Salt to the bowl.
3. 3Gradually add water, a little at a time, while mixing everything together with your hands until a firm dough forms. You may not need all the water, or you might need a tiny bit more, but aim for a consistency that holds its shape.
4. 4Take small portions of the dough and shape them into cutlets, about 1.27 cm thick and 5.08-7.62 cm wide.
5. 5Pour 1/2 cup of Oil into a large skillet and heat it over medium heat until it shimmers. This is about 175°C.
6. 6Carefully place the shaped cutlets into the hot oil, making sure not to overcrowd the pan. You may need to cook them in batches.
7. 7Shallow fry the cutlets for 4-6 minutes on each side, until they are a deep golden brown and feel crispy to the touch. They should sound like they are sizzling gently in the oil.
8. 8Remove the cooked cutlets from the skillet and place them on a plate lined with paper towels to absorb any excess oil. Let them cool slightly for 2-3 minutes before serving.

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