Millet Cutlet Recipe- Harissa & Carrot- Homemade Tomato Sauce

Last Updated on 4 months by Neha Deshmukh

Millet Cutlet Recipe – Harissa & Carrot With Homemade Tomato Sauce

Hey everyone! If you’re anything like me, you’re always on the lookout for snacks that are both delicious and good for you. These millet cutlets are exactly that! I first made these when I was trying to incorporate more millets into our diet, and honestly, they’ve become a family favourite. The little kick from the harissa and the sweetness of the carrot is just divine, and the homemade tomato sauce takes them to a whole new level. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t your average cutlets. They’re packed with nutrients, super flavourful, and surprisingly easy to make. Plus, they’re a fantastic way to use up leftover cooked millet. They’re perfect as a snack, a light lunch, or even as a starter for a bigger meal. Trust me, you’ll be making these again and again!

Ingredients

Here’s what you’ll need to whip up these tasty millet cutlets and the vibrant tomato sauce:

• 1 cup cooked millet
• 2 tbsp oil
• ⅓ cup finely chopped onion
• 2 tbsp minced garlic
• 1 finely chopped green chilli
• 1 tbsp finely chopped ginger
• ½ cup grated carrot
• A pinch of turmeric powder
• Salt to taste
• Pepper powder to taste
• ½ tsp harissa spice powder (optional)
• 2 tbsp finely chopped coriander leaves
• 1 ½ tbsp flaxseed powder
• 2 tbsp curd or plain yogurt
• As needed oil (for shallow frying)
• 2 tbsp olive oil
• 1 finely chopped onion
• 2 tbsp minced garlic
• 1 tsp finely chopped or grated ginger
• 3 big ripe tomatoes
• Salt to taste
• Pepper powder to taste
• Dried basil and oregano to taste

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Millet: This ancient grain is a powerhouse of nutrition! It’s gluten-free, rich in fibre, and a great source of magnesium. In India, millets are grown across many regions, with varieties like Bajra, Jowar, and Ragi being particularly popular.
• Harissa Spice: This North African chilli paste adds a wonderful smoky heat. If you can’t find it, don’t worry – I’ve got substitution ideas in the FAQs!
• Flaxseed Powder: This is my go-to egg replacement in vegetarian recipes. It helps bind the cutlets beautifully. You can find it easily in most supermarkets or grind flaxseeds at home.
• Curd/Yogurt: I usually use homemade curd, but any plain yogurt will work. In different parts of India, you’ll find variations like Dahi (North India) or Thayir (South India) – all equally delicious!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, cook your millet according to package instructions. Once cooked, fluff it up with a fork and set it aside.
2. In a small bowl, mix the flaxseed powder with the curd. Let it sit for about 10 minutes – this helps it bind.
3. Now, heat 2 tablespoons of oil in a pan over medium heat. Add the chopped onion, green chilli, garlic, and ginger. Sauté until they become translucent and fragrant.
4. Add the grated carrot, turmeric powder, salt, pepper, and harissa powder (if using). Cook, covered, until the carrot is soft – about 5-7 minutes.
5. Stir in the cooked millet, coriander leaves, and the flaxseed-curd mixture. Mix everything really well. Let the mixture cool down a bit.
6. Once cool enough to handle, shape the mixture into patties. If the mixture feels too soft, pop them in the fridge for about 15 minutes to firm up.
7. Heat oil for shallow frying. Gently place the patties in the hot oil and fry until they’re golden brown and crispy on both sides.
8. While the cutlets are frying, let’s make the sauce! Heat 2 tablespoons of olive oil in a separate pan. Add the chopped onion, garlic, and ginger and sauté until softened.
9. Add the blended tomatoes, salt, pepper, and dried basil and oregano. Simmer until the sauce has thickened to your liking.
10. Garnish the sauce with some fresh coriander.

Expert Tips

• Don’t overcrowd the pan when frying the cutlets. Fry them in batches to ensure they get nice and crispy.
• Taste as you go! Adjust the salt, pepper, and harissa powder to your preference.
• For a more vibrant sauce, use ripe, juicy tomatoes.

Variations

• Vegan Adaptation: Simply swap the curd for a plant-based yogurt like almond or soy yogurt.
• Gluten-Free Confirmation: This recipe is naturally gluten-free, as long as you ensure your harissa powder doesn’t contain any gluten-based ingredients.
• Spice Level Adjustment: If you’re not a fan of heat, skip the harissa powder altogether. Or, use a milder chilli powder. My friend, Priya, loves to add a pinch of Kashmiri chilli powder for colour and a very mild flavour.
• Festival Adaptations: These cutlets are perfect for Navratri or other fasting periods, as millets are often allowed during these times.

Serving Suggestions

Serve these crispy millet cutlets hot off the pan with the homemade tomato sauce. They’re also delicious with a side of mint chutney or a dollop of yogurt. I love serving them with a simple salad for a complete and satisfying meal.

Storage Instructions

Leftover cutlets can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a pan or in the oven to restore their crispiness. The tomato sauce can also be stored in the fridge for up to 3 days.

FAQs

• Can I make these cutlets ahead of time? Absolutely! You can prepare the patties and store them in the fridge for up to 24 hours before frying.
• What can I substitute for Harissa powder? If you don’t have harissa, you can use a pinch of cayenne pepper or a mix of chilli powder, smoked paprika, and cumin.
• Is millet a good option for those with diabetes? Yes! Millet has a low glycemic index, which means it releases sugar into the bloodstream slowly, making it a good choice for people with diabetes.
• Can I bake these cutlets instead of frying? Yes, you can! Preheat your oven to 180°C (350°F) and bake the patties for about 20-25 minutes, flipping halfway through. They won’t be as crispy as fried ones, but still delicious.
• How can I adjust the consistency of the cutlet mixture? If the mixture is too wet, add a little more flaxseed powder. If it’s too dry, add a teaspoon of water or yogurt at a time until it comes together.