Best use of leftover rice /try rice cutlets at home

 Cutlet is a mixture of spices with vegetables, chicken, or rice and a high-calorie snack. Rice and potato cutlet or Tikki is an easy, delicious, tasty, and tempting evening snack for kids and elders. It is prepared by utilizing leftover rice and mashed boiled potato. Let's make the crispy and crunchy rice and potato recipe.

 INGREDIENTS:

Rice                  250 grams
Potatoes             100 grams      
Onion                1-2 medium
Green bell pepper          1 medium size
Carrot          1/2 medium size
Green chilli        1 medium size
Turmeric powder        1 teaspoon
Red chilli powder        1/2 tablespoon
Red chilli flakes           1 tablespoon
Black pepper powder         1 teaspoon
Dry coriander seed powder         1 teaspoon 
Salt                     As per taste
Vinegar              2 tablespoon
Water                2 glass
Oil                     1 cup
Breadcrumbs          1 cup
Eggs                   2

DIRECTION:

STEP 1: Boil the rice and potato

1. In the saucepan, add 1/2 tablespoon of salt and rice. Add water to boil the rice. Boil the rice at the medium speed of flame.

2. In the separate saucepan, add potatoes and 1 teaspoon of salt. Add water to boil the potatoes. Boil the potatoes on the medium speed flame.

3. When the rice and potatoes get boiled, strain them through the cool water.

STEP 2: Mash the rice and potato

1. Put the boiled rice and potatoes in the same utensil(saucepan or bowl).

2. Mash them completely using a fork, potato masher, or another thing.

3. After mashing, let it cool for half an hour.

STEP 3: Make the cutlet or Tikki

1. Finely chop an onion, green bell pepper, carrot, and green chilli.
2. Add the finely chopped onion, tomato, and green chilli to the mashed potatoes and rice. Mix them well.
3. Add salt, black pepper powder, red chilli powder, chilli flakes, turmeric powder, vinegar, and dry coriander seed powder.

4. Mix all the spices with a mashed mixture very well.

5. Take the small amount of mixture and make the cutlet or Tikki. Give it the shape which you like. Do not make too much thin or thick Tikki.

6. In this way, make all the cutlets from the mixture.

STEP 4: Fry the cutlet or Tikki

1. In the frying pan, add the oil and let it hot at medium speed.
2. In a bowl, add eggs and whisk them. In a separate bowl, add the breadcrumbs.
3. When oil gets hot, dip the cutlet first in the eggs and then it to breadcrumbs.
 (You can do it in step 3).
4. Add the Tikki to the frying pan, fry it until the Tikki gets golden brown.
5. By this, fry all the cutlets.
                   Serve and enjoy the crispy and crunchy rice and potato Tikki with tomato ketchup or dipping sauce.

TIPS:

1. The mixture should not be watery.
2. You can add the spices according to your taste.
3. You can shallow fry the cutlets.
4. You can add imli instead of vinegar.
5. Do not hot the oil too much, as the rice cutlets will be burnt.
6. You can skip or add the vegetables according to your flavour.