Kodo Millet Cutlet: A High-Fiber, Low-Guilt Snack Option

 

 

Looking for a healthy snack that doesn’t compromise on taste? Say hello to Kodo Millet Cutlets—crispy on the outside, soft on the inside, and packed with nutrients. These protein-rich, fiber-loaded patties are perfect for tea-time munching, kids' lunchboxes, or even as a party starter.

What is Kodo Millet?

Kodo millet (Paspalum scrobiculatum) is a lesser-known ancient grain cultivated in India and parts of Africa. Naturally gluten-free and rich in antioxidants, Kodo millet is a fantastic replacement for rice or refined flours. It’s especially beneficial for managing blood sugar, promoting digestion, and aiding weight loss.

Why Choose Kodo Millet Cutlets?

Here’s why Kodo millet cutlets are a great addition to your diet:

• Gluten-free & diabetic-friendly
• High in dietary fiber and protein
• Keeps you full longer
• Versatile and easy to make
• Kid-friendly and freezer-friendly

Kodo Millet Cutlet Recipe

 Ingredients:

• 1 cup cooked Kodo millet
• 1 medium potato (boiled and mashed)
• ¼ cup grated carrot
• ¼ cup finely chopped onion
• 1–2 green chilies (finely chopped)
• 1 tsp ginger-garlic paste
• 2 tbsp chopped coriander leaves
• 1 tsp garam masala
• ½ tsp turmeric powder
• Salt to taste
• 2–3 tbsp roasted gram flour or breadcrumbs (for binding)
• Oil for shallow frying

Optional Add-ins:

• Chopped spinach or beetroot for added nutrition and color
• Crumbled paneer or tofu for extra protein

Instructions:

1. Cook the Kodo millet: Rinse ½ cup of Kodo millet thoroughly and cook with 1½ cups water until soft but non-sticky. Let it cool.
2. Mix the ingredients: In a bowl, combine cooked millet, mashed potato, chopped veggies, spices, and gram flour. Mix well to form a dough-like consistency.
3. Shape the cutlets: Take small portions and flatten into patties or oval shapes.
4. Shallow fry: Heat oil in a pan. Place the cutlets and cook on medium heat until golden brown on both sides.
5. Serve hot with mint chutney, ketchup, or yogurt dip.

Tips & Variations:

• For a crispier crust, coat cutlets in breadcrumbs before frying.
• Make them ahead and store in the fridge for up to 3 days.
• Bake or air-fry for an oil-free version.