Kuttu ki tikki | Buckwheat cutlet recipe
Kuttu ki tikki is best cooked on a cast-iron pan or an airfryer.Serve it hot with dates chutney.
Servings: 4
Equipment
- bowl
- Food processor
- saucepan
- cast iron pan /griddle
- or air-fryer
Ingredients
- 1 cup buck wheat or kuttu 2 cups after soaked and boiled
- 2 large potatoes peeled
- ¼ cup mint leaves chopped
- 1 tablespoon dried mango powder or amchur
- 2 green chillies optional
- 1 piece ginger chopped
- Oil for frying or airfryer
- Salt as per taste
Instructions
- Soak buckwheat and boil it with enough water until soft. Drain excess water
- Add potatoes to the boiled buckwheat with spices
- Add buckwheat and potatoes and pulse for a 30 seconds.
- Make small cutlets out of the mixture.Brush them with oil,Allow them to bind together by covering them and keeping them in fridge for few hours
Air fryer
- In a preheated airfryer, brush will oil again and cook at 185C | 365F for 17-19 minutes. Flip in between and brush oil again during the cook.
Pan fry
- Alternatively,Heat oil on flat cast iron pan. Add cutlets to it , cook on low/medium flame until light brown on both sides.
- Serve hot with mint and dates chutney.