September 19, 2008
Cracked Wheat Vegetable Cutlets
When my parents came this summer, along with homemade several delicious goodies like laddus, pickles, masalas, also got some organic cracked wheat handmilled by our neighbor. Of course daliya or porridge was a regular choice, but I decided to broaden my horizon and look for other innovative recipes. That's when my mother-in-law mentioned Cracked Wheat Vegetable Cutlets from one of her cookbooks. It sounded hearty and wholesome. And we decided to give it a try.
After boiling, the cracked wheat take on a pearly texture which makes it delicious and chewy. The cutlets had a crunchy exterior and the inside was nice and soft filled with delicious spices. Here is how we made it.
1 cup Cracked Wheat
1/2 cup Carrots, Peas (or any vegetable)
1 tspoon ginger garlic paste
1 onion - chopped
1 red chilli
1 tspoon curry leaves - chopped
1 tspoon cilantro - chopped
1 tspoon garam masala
1/4 tspoon chickpeas powder (roast chickpeas and grind it to a powder)
2 tspoon oil
salt to taste
Fry the broken wheat in a pan till you smell the wheat. Then boil it in 1/4 cup water. Add mor if needed. When the wheat is about half cooked, add cut vegetable, salt and let it all cook completely.
Cook the mix and then mash it. In a thick bottomed pan, heat 1 tspoon oil and add ginger garlic paste and saute for a couple of minutes. Then add chopped onions, red chilli, wheat and vegetable mix, curry leaves, cilantro, chickpeas powder, garam masala and cook for 3-4 minutes till it all mixes well.
Make flat cutlets using your palms and keep it aside.
Heat the rest of the oil and shallow fry the cutlets in a pan till each side becomes crisp and golden brown.
Serve with chutney or ketchup.
This is going to Suganya at Tasty Palettes who is hosting JFI:Whole Grains this month. What an innovative idea! Thanks for hosting.