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How to make healthy green tea-smoked ragi cutlets

Combine finger millet and cottage cheese, and you get a cutlet that wholesome and tasty. Add green tea smoke for more flavour and drama.

Written by Pari Vasisht | New Delhi |
February 15, 2016 7:28:25 pm
green tea-smoked ragi cutlets, Chef Ajay chopra, Chef Vikas Khanna, ragi, finger millet, amino acids, proteins, patty, cutlets, potatoes, cottage cheese, spring onions, salt, garlic chillies, ginger, oil, charcoal, green tea, aluminium foil, griddle, mint-raw mango chutney, The mild aroma of the green tea added with the crunchiness of ragi makes for an extremely healthy, yet tasty cutlet.

I had a few thoughts running in my head, which I had picked up watching cookery shows. I wanted to make a patty similar to chef Ajay Chopra, and I also wanted to use chef Vikas Khanna’s idea of infusing green tea smoke. I fused both the ideas into one preparation — and the result of was this cutlet/patty. The mild aroma of the green tea — added with the fresh flavours that went into the patty mix — made for an extremely healthy, yet tasty cutlet. I had picked up some cottage cheese to cook for my guests, but never managed to use it.

I also had sprouted some ragi — finger millet. Ragi is a rich source of protein, and when used as a whole grain, it’s nutritional value is enhanced. It has many essential amino acids — building blocks for proteins — which are not present in other starchy meals. Ragi is also a great source of iron, making it beneficial for individuals with low haemoglobin levels. Owing to its high nutritional value, I make it a point to add it frequently into our regular diet. This preparation is an excellent way of using finger millet — and it makes a nice nutty, crunchy addition to the patty.


1/4 cup – Sprouted finger millet
2 – Medium, boiled, peeled & mashed potatoes
100g – Cottage cheese, crumbled
2 spring onion bulbs, chopped
2 tbsp – Spring onion greens, chopped
3 garlic pods, 2 spicy green chillies and a 1-piece ginger, crushed together
2 tbsp – Coriander, chopped
Salt to taste
1/2 tsp – oil

Ingredients for smoke effect

2 pieces – Charcoal
A steel bowl/aluminium foil
2 tbsp – Green tea, few drops oil
2-3 tbsp – Bread crumbs
2-3 tsp – Oil for cooking


* In half a spoon of oil, saute the garlic. Cool.

* Take all ingredients for making cutlets and mix them together.

* Burn the charcoal till it turns orange in colour.

* Take the mix in a bowl and create a well inside. Place a steel bowl or an aluminium foil in the well, and put the burning charcoal in it.

* Throw the green tea and a few drops of oil on the charcoal and cover the bowl completely with the lid. Remove the lid after 3-4 minutes. Don’t leave it covered for too long, since we just want the green tea flavour to infuse the mix.

* Remove the charcoal bowl carefully using a tong.

* Add the bread crumbs to the mix now. Take care to add just enough bread crumbs to absorb the moisture and bind the mix.

* Divide the mix into 12-14 equal parts and shape them into patties.

* Heat a non-stick griddle or pan. Put 1 tsp of oil and place 4-5 pieces at the same time.

* Cook both sides on a medium flame till golden or griddle marks are seen. Ensure that the patties do not break when you flip them.

*Serve hot with salad and mint-raw mango chutney.

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