Ingredients for Millet Cutlets:

• Millet
• Boiled Potatoes
• Grated Carrot
• Sliced Capsicum
• Onion
• Green Chillies
• Chilli
• Turmeric
• Salt
• Coriander Powder
• Cumin Powder
• Bread Crumbs
• Corn Flour
• Oil

How to Make Corn Sorghum Cutlets:

1. Begin by thoroughly washing the sorghum plants. Proceed to grind them into a coarse paste using a mixer.
2. Transfer the mixture into a large bowl and combine it with boiled potatoes, grated carrot, capsicum slices, onion, green chillies, chilli, turmeric, salt, coriander powder, and cumin powder. Mix well.
3. Gradually add corn flour and bread crumbs to the mixture, forming a thick paste consistency.
4. Shape the mixture into small balls of your preferred design.
5. Heat a pan with oil and place the cutlets in it. Fry both sides on low heat or opt for deep frying, although pan-frying is a healthier choice.
6. Once cooked, serve the cutlets on plates. These millet cutlets pair excellently with tomato ketchup and mint chutney, providing a delightful taste experience. Enjoy them directly or savor the flavors by trying them out without delay.

The post Maize Season Delights: Millet Cutlets and Corn Sorghum Cutlets Recipe appeared first on Vizag One.