Stories
Chef Kunal Kapur Shares Crispy Samak Rice Cutlets Recipe for Navratri
- •Chef Kunal Kapur offers a unique Navratri snack recipe using barnyard millet and mixed vegetables.
- •The recipe completely skips potatoes, breadcrumbs, and cornstarch while holding its shape perfectly.
- •Preparation involves cooking samak rice with water, spices, and veggies until it forms a dough-like consistency.
- •Cutlets are shaped into small rounds and pan-seared in ghee until they achieve a golden and crisp exterior.
- •Serve these delicious and light cutlets hot with a Navratri-friendly chutney or dip.
Key Questions Answered
Chef Kunal Kapur’s crispy cutlets are made with Samak rice (barnyard millet), mixed vegetables, a minimal amount of oil, and ghee for pan-searing. The recipe notably skips the usual potatoes, breadcrumbs, and cornstarch.
First, sauté cumin seeds, hing, black pepper, curry leaves, green chilli, and ginger in oil, then add water, salt, vegetables, corn, peas, peanuts, cashews, turmeric, and chilli flakes. Bring it to a boil, stir in the Samak rice until the water is absorbed into a dough-like consistency, let it cool, and knead with fresh coriander before shaping.
After shaping the mixture into small, round cutlets, you heat ghee on a pan and cook them on both sides until they become golden and crisp. They can then be served hot with a Navratri-friendly chutney or dip.
