These Samak Rice/ Barnyard Millet and Beetroot Tikki/ Cutlet and Til (seasme) and Mint Chutney are a must try if you are fasting and looking to eat something different for lunch.


These delicious cutlets are vegan, glutenfree, healthy and nourishing.

Do tag me on Instagram @supaintsonplates #supaintsonplates if you make these Cutlets. I would love to hear from you.

BEETROOT & SAMAK RICE CUTLETS

BEETROOT & SAMAK RICE CUTLET

A vegan, glutenfree cutlet recipe made with Beetroot and Samak Rice/ Barnyard Millet. Perfect for people who are fasting too.
Prep Time 2 hrs
Cook Time 20 mins
Total Time 2 hrs 20 mins
Course Appetizer, Sides
Cuisine Indian Cuisine, north Indian
Servings 12 Cutlet

Ingredients
  

  • 1 Cup Samak Rice
  • 2 Beetroot
  • 1.5 Cup Paneer
  • 1/4 Cup Roasted Peanuts chopped
  • 1 tsp Ginger chopped
  • Green Chillies finely chopped (to taste)
  • Sendha Namak to taste
  • 2 tbsp Coriander chopped

Instructions
 

  • Wrap the Beetroot in foil, coat lightly with Olive Oil and bake in the oveoven at 175 deg C for 45 mins.
  • Cool the baked Beetroot. Grate and keep aside
  • Mix together cooked Samak Rice, roasted Beetroot, grated Paneer, chopped roasted peanuts, finely choppechopped ginger, sendha namak and chopped green chillies to taste and chopped Coriander.
  • Refrigerate this mix for a couple hours
  • Roll into balls and flatten.
  • Cook on a skillet with a little Oil.
Keyword Beetroot and Samak Rice Cutlet, Beetroot Tikki

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