Recipe of Quick Leftovers Rice (Bhata) Cutlets

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, leftovers rice (bhata) cutlets. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Leftovers Rice (Bhata) Cutlets is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They are nice and they look wonderful. Leftovers Rice (Bhata) Cutlets is something which I have loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can have leftovers rice (bhata) cutlets using 14 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Leftovers Rice (Bhata) Cutlets:

1. Take 1 1/2 cup leftovers rice
2. Prepare 1-2 Tbsp water to mash leftovers rice before mixing
3. Make ready 1 large potato boiled, peeled and mashed
4. Take 1 finely chopped onion
5. Make ready 2 green chillies chopped
6. Make ready 2 Tbsp dry kasuri methi leaves
7. Make ready 1/8 tsp turmeric
8. Get 1 tsp red chilli powder
9. Make ready 1/2 tsp Coriander powder
10. Take 1/4 tsp Garam masala
11. Prepare 3 Tbsp besan
12. Make ready 2 Tbsp Schezwan chutney
13. Get as per taste Salt
14. Get as per required Oil to shallow or deep fry

Steps to make Leftovers Rice (Bhata) Cutlets:

1. First add 1 or 2 Tbsp water to leftover rice (bhata) and mashed its slightly.
2. Mix all ingredients except oil in mixing bowl. You can add more spices and salt if required after checking the taste.
3. Rice (bhata) will also get mashed properly when you are mixing very well. - Take a lemon size mixture and make ball with hand then shape it into patties or tikkis.
4. Heat oil in a Tawa. Put Cutlets in the oil and fry them on both sides till they become nicely crisp and golden.
5. Remove Cutlets on Tissue paper to remove excess oil.
6. Rice Cutlets can be eaten with Tomato ketchup or Schezwan chutney. Serve Cutlets hot.

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