Top News

Leftover rice often remains lying in the fridge and one does not feel like throwing it away. If you also make rice daily and want to make best use of the leftover rice, then curd rice cutlet is the perfect recipe for you. These cutlets, which are golden and crunchy from outside and soft and tasty from inside, taste wonderful when eaten with evening breakfast or tea. Less oil is used in these and they are ready quickly.

Essential ingredients for curd rice cutlets

• 1 cup leftover rice ½ cup thick curd

• 1 medium size boiled potato (mashed well)

• 1 finely chopped onion

• 1 green chilli (finely chopped)

• 1 small piece ginger (grated)

• 2 teaspoons green coriander

• half teaspoon red chilli powder

• half spoon garam masala

• salt as per taste

• 2 to 3 teaspoons gram flour or bread crumbs

• oil for shallow frying

How to make Curd Rice Cutlets – Step by Step Method

Put the remaining rice in a large bowl and mash it lightly. Now add thick curd to it and mix well. After this add mashed potatoes, finely chopped onion, green chilli, grated ginger and green coriander. Now add red chili powder, garam masala and salt and mix the entire mixture well. To bind the mixture well, add gram flour or bread crumbs and mix again.

Make small cutlets from this mixture and give them desired shape. Heat some oil in a pan and shallow fry the cutlets on medium flame. Cook the cutlets by turning them from both the sides until they become golden and crispy. Hot curd rice cutlets are ready. Serve them with green chutney, tomato sauce or tamarind chutney.