Something that is good and also good for you. That’s sweet potato millet cutlets. Delicious, versatile, nourishing, and exploding with flavors and hinting at yummy textures!
I know it is Navratri, and a lot of us are eating vrat ka khana. But who says fasting food has to be the same old sabudana khichdi every year? There is a lot more you can do, and sweet potato millet cutlets are just the start.
Even if you are not fasting, like me, stick around. You can load the cutlets with any veggies and pack them with any seasoning from your spice rack and you’ll still end up with a scrumptious snack. Every. Single. Time.
In case you are fasting, then follow the sweet potato millet cutlet recipe as is. Just remember to substitute the usual salt with sendha namak (Himalayan rock salt).
How to make sweet potato millet cutlets?
Most people know that sweet potatoes have an abundance of beta-carotene. That’s the antioxidant that our body turns into vitamin A. What you’re not likely to know is that they are also chock full of B vitamins, vitamin C, iron, calcium, and fiber.
Millet is a nutritionally dense grain, gluten-free, and a fabulous source of iron. If you’ve been looking for a low carb and high protein food, then this is it. Mix the sweet potatoes with Barnyard millet (Sama ke chawal), and you get a powerhouse of nourishment.
But the fact that sweet potato millet cutlets are healthy is just incidental. At my home, we’re simply super fond of sweet potatoes and love to devour them in any form!
Making the cutlets is easy like Sunday mornings. You cook the millets. You steam the sweet potatoes. Mash them. Mix in, chopped cashews, green chilies, and spices. Roll them into balls. (They take shape effortlessly and in no time). And finally, cook!
I prefer to steam the sweet potatoes, but you can roast or pressure cook them. I avoid pressure cooking because the timing has to be precise. Else they turn into a mush. If you pick roasting, you can do it in a pan or the oven.
You can cook the millet like rice – change the ratio a bit though… one cup of grain in 3 cups of water. They’re done in a blink of an eye. The starchy rice is sticky, especially when warm, and that helps bind all the ingredients of the cutlet together.
Cooking the cutlets
Right before I cooked them, I also stuck a couple of cashews on top of each cutlet. It’s optional but you get an extra crunch and texture that you’ll adore with every bite.
By the way, if you are not in the mood for pan-frying, brush them liberally with oil, and then you can bake these babies. I don’t have an air fryer, but I’ve heard fantastic things about them. These cutlets will cook really well in one.
Serving the sweet potato millet cutlets
We enjoyed the cutlets with a bit of green chutney. You truly don’t need anything else as an accompaniment because both the potatoes and millet absorb spice flavors like a sponge.
You can serve them with a side of labneh or any dip of your choice as a quick snack with tea.
My kids relished the millet cutlets in burgers, making a full meal out of them. A few slices of cucumber, some lettuce leaves, and fresh tomatoes did the trick!
These sweet potato millet cutlets are gluten-free and vegan. It makes them wholesome and hearty. But please, don’t think of this just as a healthy recipe. The cutlets are fabulously satiating and delicious.
Add in a bit of grated cheese or crumbled paneer or tofu to make these even more heftier. Everyone loves a touch of creamy decadence!
More vrat ka khana ideas
For all those who are fasting all nine days, here are some more Navratri food ideas:
- Sabudana Kheer
- Makhane Ki Kheer
- Kuttu Aloo Paratha
- Almond Millet Kheer
- Shakarkandi Ki Kheer
- Raw Banana Millet Cutlet
Sweet Potato Millet Cutlets
- 3 cups ( 450 gms) Sweet potato, cooked
- 1 1/4 cup ( 250 gms) Barnyard millet / sama ke chawal, cooked
- 1/4 cup Cashewnuts, finely chopped
- 1-2 Green chillies, finely chopped
- A big handful of chopped cilantro/ coriander
- 1 tsp Garam masala
- 1 tsp Coriander powder/ dhania powder
- 1 tsp Roasted cumin powder/ bhuna jeera
- 1 tsp Chaat masala
- 3/4-1 tsp Salt
- 3-4 tbsp Peanut oil for pan-frying You can use any oil of your choice.
- Cashew halves for topping Optional
- In a large bowl, combine the cooked sweet potatoes, millets, cashews, green chillies, cilantro and all the spices.
- Mix well to form a " dough". Taste and adjust for seasoning.
- Form into 12 equal-sized balls, stick a couple of cashew halves on top. Press them slightly to flatten them.
- Heat oil in a pan and cook the cutlets for 6-8 minutes each side till crispy and browned on both sides, Serve hot with any chutney/ sauce of your choice. Enjoy!