CHIWDA/ FLAKED RICE/ AVIL CUTLETS BAKED

Ingredients

beaten rice flakes/ chiwda/avil   2 cups

green peas    1 cup

green chillies  2-3 or to taste

curry leaves few finely chopped

peanuts   1/4 cup coarsely ground

lemon juice  4-6 tsp or to taste

sugar  1 tsp

potatoes  1 big or 1/2 cup boiled and chopped

mustard seeds   1/2 tsp

turmeric powder   1/4 tsp

oil   4 tsp

grated carrots   1 cup for garnishing

salt  to taste

fresh coriander leaves   2 tbsp finely chopped

Method

Heat oil in a pan.

Add mustard seeds to the pan. When they start spluttering, add green chillies and curry leaves.

Add green peas and 2 tbsp of water. Cook until the peas are soft.

Add turmeric powder, sugar, salt and peanuts. Mix well.

Add the potato and cook for a minute.

Now add the rice flakes and mix well.

Remove, add lime juice, some finely chopped coriander leaves.

Take about 2-3 tbsp of this mixture and shape it into a cutlet.

Roll the cutlet in the grated carrots and place it in an oven tray.

Warm it up before serving, by putting a drop of oil on top, so it doesn't get too dry & lightly browns too.

Serve it with mint chutney, recipe follows.

Mint Chutney

mint leaves chopped   1 cup

coriander leaves chopped   1/2 cup

green chillies  2 or to taste

ginger  1/2"

lemon juice   2 tsp

sugar   1 tsp

salt  to taste

Combine all ingredients in a mixer and blend well to a smooth paste. Add water if the paste is too thick.

Refrigerate and use when required.

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