Do you have some left-over

rice of the previous day? and thinking to trash them? Please read over before doing so.. Yes this recipe will not only make cutlets crispier but will be your rice-saver from next time.

You might have heard of this idea before, but I got this today in the morning after seeing my batch of left-over rice. 😀

Moreover, you may just prepare the batter or dough and refrigerate it for future use.

INGREDIENTS:
1. Leftover rice – 1 cup
2. Boiled Potatoes medium sized – 2
3. salt – 1.5 tsp or to taste
4. Red chilli powder – ¹⁄₂ tsp
5. Coriander powder(dhania)- 1 tsp
6. Fennel powder(saunf) – 1 tsp
7. Lemon juice – 2 tsp
8. Green chillies finely chopped – 1 tsp (optional)
9. Oil – for deep frying (approx .2 cups )

METHOD:
| Preparation time : 5 mins | Cooking time : 10 mins | Serves 3-4 persons at a time |
1. Take all the ingredients in a bowl and mash them with hands or a masher. Combine everything well with a fork or hands.

1. Heat oil in a wok(kadhai) and let it fume on high for a minute.
   
   

1. Similarly make cutlets from the dough and keep aside.

2. Now slide them one by one in the hot oil. Almost 5 could be done at a time.
   

3. Let them cook for 30 secs on high and then lower the heat.

4. When you see the sides browning and changing color turn them slowly and cook the other side as well.
   

5. Cook them till they are nice golden brown in color. This would take 8-10 mins on medium – high heat.

6. Drain them with a slotted spoon and take them out on a paper towel lined plate.
   

7. Serve them hot with tomato ketchup or Dip of your choice.

Enjoy them in breakfast or evening snacks!! The crisp layer from outside and soft -mushy texture from inside will give you the crunchiest bite ever! 🙂

Please feel free to ask or suggest below in comments!! We warmly welcome them..
😀