A savory, golden-brown snack that’s perfectly crispy on the outside and soft on the inside, made with Agrim Chiura.  

Ingredients

• The Base: 1 cup Agrim Chiura; 2 medium boiled potatoes (mashed).

 

• The Veggies: 1/4 cup finely chopped onions; 1/4 cup grated carrots; 2 tbsp chopped fresh coriander leaves; 1 green chili (finely chopped).

 

• The Seasoning: 1/2 tsp roasted cumin powder; 1/2 tsp chaat masala; 1/2 tsp red chili powder; Salt to taste.

 

• The Coating & Frying: 2 tbsp cornflour (dissolved in 3 tbsp water); 1/2 cup dry, crushed Agrim Chiura (for coating); Cooking oil for shallow frying.

 

Instructions to Cook

 

1. Prep the Base: Rinse 1 cup of Agrim Chiura under running water until just soft, drain well, and let it sit in a strainer for 5 minutes.
2. Mix the Dough: In a large bowl, combine the softened Chiura, mashed potatoes, onions, carrots, coriander, green chili, and all the dry spices. Mix thoroughly using your hands to form a dough-like consistency.
3. Shape the Cutlets: Take small portions of the mixture and shape them into flat, round, or oval patties.
4. Coat for Crunch: Dip each cutlet briefly into the cornflour slurry, then immediately coat it evenly with the dry, crushed Agrim Chiura.
5. Shallow Fry: Heat oil in a pan over medium heat. Shallow fry the cutlets for 3-4 minutes on each side until they turn a deep, crispy golden brown.
6. Serve Hot: Drain excess oil on a paper towel and serve piping hot with tangy tomato ketchup or fresh green chutney.