RICE TIKKI

Rice Tikki

Leftover Rice Cutlets are crispy outside and soft inside. Rice Cutlets taste so delicious. Leftover Rice Cutlets are healthy too as it is loaded with veggies like carrot, potat, capsicum, sweet corn. So here I am wiht a  quick and smart recipe of rice tikki. That will get your kids munching away the leftover rice. Enjoy these crispy cutlets with chutney or ketchup.

Prepration Time:10 Minutes

Cooking Time: 10 Minutes

Total Time:20 Minutes
Ingredients:

1 cup Leftover Rice/Cooked Rice

1/2cup Peeled and Finely Chopped Potato 

1/4cup Finely Chopped Capsicum 

1/4 cup Grated Carrot

1/4 cup Frozen or peeled corn.    

1-2 tsp Ginger-Green Chili Paste

1/4 tsp Amchoor Powder/Dry Mango Powder (optional)

1/2 tsp Red Chili Powder

1/2 tsp Turmeric Powder

1 tsp Garam Masala

Salt(as needed)

1 tsp Sugar (optional)

2-3 tbsp Corn Flour

Oil for Deep Frying/shallow

Method:

Take a mixing bowl. Add cooked rice, potato, grated carrot, ginger-green chili paste, chopped capsicum and sweet corn in it 

Now add amchoor powder, red chili powder, garam masala, turmeric powder, salt, sugar and mix it with spoon.

Add corn flour and mix it well with your hand, add more corn flour if mixture is moist.

Now make a small lemon size ball, flatten it between your hand palm and make round shaped tikki.

Use same process for remaining mixture and make more cutlets.

Heat oil in a kadhai/ pan. Once oil heat enough, place 2-3 tikkis in hot oil carefully and fry it on medium flame till  all  side becomes golden brown.(you can also shallow fry the tikki)

Remove tikkis/cutlets on absorbent paper.

Serve hot with chutney or tomato ketchup.

Suggestion:

If you rice is dry and its troubling with binding, then add all ingredients into the food processer and blend it for few seconds and then make cutlets.

Apply little oil on your hand palm to make cutlet balls, so it won’t stick to your hands.

You can add other vegetable into the leftover rice.