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Leftover Rice Cutlets (Tikki)

Leftover Rice Cutlets Photography

Leftover Rice Cutlets Photography

Leftover Rice Cutlets are crispy outside and soft inside. Leftover Rice Cutlets tast so delicious and no onion no garlic too. Leftover Rice Cutlets are healthy too as it is loaded with veggies like carrot, potato capsicum, sweet corn and you could also make this with few drops of oil by just using appe pan. Leftover rice cutlets are great as an appetizer or snack for any get-together. Usually in our Indian household we use leftover rice to make fried rice, curd rice, etc… but today I used leftover rice in a different way and made deliciously tasty cutlets.

Craving for sabudana wada, this cutlet gives you similar taste like sabudana wada, it is so quick and very easy. If you don’t have leftover rice you can use freshly cooked rice too. So here I am with a quick and smart recipe of Leftover Rice Cutlets’ that will get your kids munching away the leftover rice. Enjoy these crispy cutlets with a sprinkling of chaat masala and serve it with chutney and ketchup.

Leftover Rice Cutlets Photography

Ingredients:

• 1 ½ cup Leftover Rice/Cooked Rice
• ½ cup Peeled and Finely Chopped Potato
• ¼ cup Finely Chopped Capsicum/Bell Pepper
• ¼ cup Grated Carrot
• ¼ cup Frozen or Fresh Sweet Corn
• 1-2 tsp Ginger-Green Chili Paste
• ¼ tsp Amchoor Powder/Dry Mango Powder (optional)
• 1 tsp Red Chili Powder
• ½ tsp Turmeric Powder
• 1 tsp Garam Masala
• Salt
• 1 tsp Sugar (optional)
• 2-3 tbsp Corn Flour/Corn Starch
• Oil for Deep Frying

Method:

1. Take a mixing bowl. Add cooked rice, potato, grated carrot, ginger-green chili paste, chopped capsicum and sweet corn in it.
2. Now add amchoor powder, red chili powder, garam masala, turmeric powder, salt, sugar and mix it with spoon.
3. Add corn flour and mix it well with your hand, add more corn flour if mixture is moist.
4. Now make small lemon size ball, flatten it between your hand palm and make round shaped cutlets/tikki.
5. Use same process for remaining mixture and make more cutlets.
6. Heat oil in a kadhai/deep pan. Once oil heat enough, place 2-3 tikkis in hot oil carefully and fry it on medium flame till all side becomes golden brown.
7. Remove tikkis/cutlets on absorbent paper. Once all done, serve hot Leftover Rice Cutlets with green chutney or ketchup and enjoy…

Leftover Rice Cutlets M

Tips:

• If you rice is dry and its troubling with binding, then add all ingredients into the food processer and blend it for few seconds and then make cutlets.
• Apply little oil on your hand palm to make cutlet balls, so it won’t stick to your hands.
• You can add other veggies into the leftover rice like chopped cabbage, green peas…etc.…
• You can add grated cheese into the mixture for cheesy cutlets.
• If you don’t like fried food, then you can make it into the appe pan using few drops of oil.

Leftover Rice Cutlets Photography

5.0 from 2 reviews
Leftover Rice Cutlets (Tikki)
 
Print
Leftover Rice Cutlets are crispy outside and soft inside. Leftover Rice Cutlets tast so delicious and no onion no garlic too. Leftover Rice Cutlets are healthy too as it is loaded with veggies like carrot, potato capsicum, sweet corn and you could also make this with few drops of oil by just using appe pan. Leftover rice cutlets are great as an appetizer or snack for any get-together. Usually in our Indian household we use leftover rice to make fried rice, curd rice, etc… but today I used leftover rice in a different way and made deliciously tasty cutlets.
Author: Binjal Pandya
Recipe type: Appetizers & Snacks
Cuisine: Indian
Ingredients
  • 1 ½ cup Leftover Rice/Cooked Rice
  • ½ cup Peeled and Finely Chopped Potato
  • ¼ cup Finely Chopped Capsicum/Bell Pepper
  • ¼ cup Grated Carrot
  • ¼ cup Frozen or Fresh Sweet Corn
  • 1-2 tsp Ginger-Green Chili Paste
  • ¼ tsp Amchoor Powder/Dry Mango Powder (optional)
  • 1 tsp Red Chili Powder
  • ½ tsp Turmeric Powder
  • 1 tsp Garam Masala
  • Salt
  • 1 tsp Sugar (optional)
  • 2-3 tbsp Corn Flour/Corn Starch
  • Oil for Deep Frying
Instructions
  1. Take a mixing bowl. Add cooked rice, potato, grated carrot, ginger-green chili paste, chopped capsicum and sweet corn in it.
  2. Now add amchoor powder, red chili powder, garam masala, turmeric powder, salt, sugar and mix it with spoon.
  3. Add corn flour and mix it well with your hand, add more corn flour if mixture is moist.
  4. Now make small lemon size ball, flatten it between your hand palm and make round shaped cutlets/tikki.
  5. Use same process for remaining mixture and make more cutlets.
  6. Heat oil in a kadhai/deep pan. Once oil heat enough, place 2-3 tikkis in hot oil carefully and fry it on medium flame till all side becomes golden brown.
  7. Remove tikkis/cutlets on absorbent paper. Once all done, serve hot Leftover Rice Cutlets with green chutney or ketchup and enjoy…
Notes
• If you rice is dry and its troubling with binding, then add all ingredients into the food processer and blend it for few seconds and then make cutlets.
• Apply little oil on your hand palm to make cutlet balls, so it won’t stick to your hands.
• You can add other veggies into the leftover rice like chopped cabbage, green peas…etc.…
• You can add grated cheese into the mixture for cheesy cutlets.
• If you don’t like fried food, then you can make it into the appe pan using few drops of oil.
3.5.3208

Leftover Rice Cutlets Photography

Leftover Rice Cutlets (Tikki) was last modified: June 6th, 2016 by Binjal's VEG Kitchen

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02/16/2016   Binjal's VEG Kitchen
  Appetizers & Snacks, Quick Recipes, Rice Dishes, Streetfood & Chaat     appetizer, breakfast, chaat, eggless, festive, fried, healthy, indian, kids friendly, no onilon no garlic, quick, Snack, vegan
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16 Responses to “Leftover Rice Cutlets (Tikki)”

  1. Traditionallymodernfood / 18 Feb 2016 7:16pm #

    Ur click make me go crazy for ur cutlets.. Grt way to use leftover rice
    Traditionallymodernfood recently posted…Mixed Bean SoupMy Profile

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    • Binjal's VEG Kitchen / 19 Feb 2016 11:04am #

      Thanks Vidya!

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      Reply
  2. Sowmya / 18 Feb 2016 2:56am #

    Mast kiya aapne!

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    • Binjal's VEG Kitchen / 18 Feb 2016 9:11am #

      Thanks Sowmya!

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  3. Swati / 17 Feb 2016 10:34pm #

    Super delicious Binjal! Beautiful Clicks

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    • Binjal's VEG Kitchen / 18 Feb 2016 9:11am #

      Thanks Swati!

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  4. Swati / 17 Feb 2016 10:32pm #

    Super delicious Binjal!

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  5. Rafeeda @ The Big Sweet Tooth / 17 Feb 2016 2:55am #

    Amazing idea! Never thought of using rice this way… Awesome pics as usual…
    Rafeeda @ The Big Sweet Tooth recently posted…Dum Choru/ RiceMy Profile

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    • Binjal's VEG Kitchen / 17 Feb 2016 8:40am #

      Thanks Rafeeda!

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  6. Ramya Menon @ War and Cheese / 17 Feb 2016 12:24am #

    So good Binjal! They look so appetising. Literally mouthwatering!

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    • Binjal's VEG Kitchen / 17 Feb 2016 12:28am #

      thanks Ramya!

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  7. kushigalu / 17 Feb 2016 12:01am #

    That looks so crispy and flavorful. Lovely shots as always 🙂

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    • Binjal's VEG Kitchen / 17 Feb 2016 12:24am #

      thanks Kushi!

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  8. Jyothi@currytrail.in / 16 Feb 2016 11:34pm #

    Looks delicious binjal!
    Jyothi@currytrail.in recently posted…Vadakari| Vada Curry – Guest Post for Hina Gujral from Fun Food FrolicMy Profile

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    • Binjal's VEG Kitchen / 17 Feb 2016 12:24am #

      thanks Jyothi!

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appetizer baking beverage bread breakfast chaat chinese chutney curry dal dessert dip Diwali recipes drink easy eggless fasting festive flat bread fried fusion gluten free green healthy indian italian kids friendly lentil low fat mexican non fried no onilon no garlic one pot quick refreshment rice sabji salad shallow fry side dish Snack spread steamed sweet vegan

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