Sprouted Ragi & Rajma Cutlets

Step 1: To begin making the Sprouted Ragi & Rajma Cutlets Recipe, we will first sprout ragi, soak ragi in water overnight and drain all the water

Step 2: Spread the ragi on to a damp cloth and cover it another damp cloth and leave it aside for a day

Step 3: You need to keep the ragi in an environment that is little humid

Step 4: This will help in sprouting the ragi

Step 5: Once the ragi is sprouted keep it aside to make the cutlet

Step 6: Cook the soaked rajma and potatoes in a pressure cooker with enough water for about 5 whistle

Step 7: Allow the pressure to release naturally and drain any excess water

Step 8: Mash the potatoes and rajma using a potato masher to a coarse paste

Step 9: Grind the sprouted ragi, green chilli and coriander leaves in the mixer to a coarse paste and add this also to the mashed mixture

Step 10: Add all the spice powders including turmeric powder, coriander powder, garam masala powder, amchur with salt and corn meal

Step 11: Mix to form the cutlet mixture

Step 12: Make round cutlets of the same and keep them aside

Step 13: Now one by one, dip them into the milk and coat with the bread crumbs

Step 14: Heat oil in a skillet

Step 15: Put the round cutlets on the tawa and fry them from both the sides till they turn crisp and golden brown

Step 16: Serve the Sprouted Ragi & Black Eyed Peas Cutlets Recipe along with Dipping Sauce, Tomato Ketchup to enjoy the cutlet

Step 17: You can also serve it along with some Masala Chai Recipe - Indian Spiced Tea