Air fryer recipe · Snacks
Ragi Veggie Cutlet
Earthy finger-millet cutlets that turn nutty and crunchy while staying wholesome inside.
- 32 minTotal time
- 190°CAir fryer
- 4Serves
- VegetarianDiet
Nutrition per serving
- 160kcal
- 5.3 gprotein
- 32.5 gcarbs
- 1.0 gfat
- 3.2 gfibre
Per serving, about 4 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Ragi flour1 cup
- Grated carrot and beans1 cup
- Boiled green peas1/2 cup
- Cumin powder1 tsp
- Curd3 tbsp
- Salt and pepperto taste
Method
Cook the ragi
Whisk the ragi flour into one cup of hot water and stir it constantly over low heat until it forms a thick, glossy dough that pulls away from the pan. Cook it fully now so the cutlets are not raw and bitter.
Fold in vegetables
Once the dough is cool enough to handle, mix in the grated carrot, beans and boiled peas. The vegetables add colour and a little crunch that lifts the dense, earthy millet.
Season and bind
Add the cumin powder, curd, salt and pepper and knead into a soft, pliable mass. The curd keeps the cutlets moist so they do not dry out and crack in the air fryer without any deep oil.
Shape the cutlets
Form the mixture into oval cutlets, pressing each firmly so it holds together. Lightly mist the surface with water to smooth it, which helps the outside brown evenly rather than in dry patches.
Air-fry to crisp
Place the cutlets in a single layer and air-fry at 190°C for 16 min, turning once midway. They are ready when they feel firm with a darkened, nutty crust on both sides.
