Murmura cutlet is a crispy and yummy appetizer made with murmura, potatoes, vegetables and regular spices. You can serve it as a tea-time snack or a party starter with tomato ketchup or green chutney. This is suitable for every occasion. It is quick and easy to prepare with easily available ingredients. ย It is crispy, absolutely tasty and liked by all age groups. Do try this!
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Recipe video
Murmura cutlet recipe | how to make crispy murmura snacks | easy puffed rice snacks
Ingredients
- 1 cup soaked murmura
- 1 cup boiled and mashed potatoes
- ยฝ tsp ginger garlic paste
- 1 tsp green chilli paste
- ยผ tsp turmeric powder
- ยฝ tsp red chilli powder
- ยฝ tsp garam masala
- ยฝ tsp dry mango powder
- 1 tsp white sesame seeds
- Salt to taste
- ยผ cup finely chopped onion
- ยผ cup grated carrot
- ยผ cup boiled and mashed green peas
- 2 tbsp coriander leaves
- 1 tbsp corn flour
- 2-3 bread
- Oil for deep frying
For maida- cornflour slurry
- 2 tbsp maida
- 2 tbsp corn flour
- Salt to taste
- ยผ cup water or as required
Instructions
- Soaked 2 cups murmura with some water for 2-3 minutes.
- Drain water from the murmura and take it into a mixing bowl.
- Then add boiled potatoes, ginger-garlic paste, green chilli paste, turmeric powder, red chilli powder, garam masala, dry mango powder, white sesame seeds, a pinch of sugar, salt to taste, chopped onion, grated carrot, boiled and slightly mashed green peas, coriander leaves and cornflour.
- Combine well making sure a dough is formed.
- Prepare small ball-sized patties greasing your hand with oil.
- Now grind fresh pieces of bread into a mixture jar and take out the mixture into a plate.
- Then in a bowl, add maida, cornflour, salt and water. mix well and make a thin batter and slurry.
- now dip cutlet maida-corn flour batter and coat with fresh bread crumbs on all sides.
- Now deep fry the cutlet or pan fry in hot oil.
- Fry on medium flame, flipping occasionally till it turns golden brown.
- Drain out the cutlet on a kitchen towel and sprinkle some chaat masala on it.
- Serve murmura cutlet with tomato sauce.
Notes
- mash soaked murmura slightly, so it will easily combine with the mixture.
- corn flour helps to bind the cutlet and gives crispiness to it.
- Coat the cutlet with a thin layer of flour slurry.
- Refrigerate the cutlet for 15 minutes, so the bread layer is properly stuck with it.
- fry cutlet on medium flame.
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