Ingredients and Method to make Oat Barley and Bell Pepper Cutlets
1 small onion cut fine ( I used yellow onion)
2 cups mixed bell peppers cut into long strips either fresh or frozen ( I used frozen)
1 cup green peas
1/2 cup quick 10 minute quick cooking barley ( I used quaker)
1/2 cup quick 1 minute quick cooking oats (I used quaker)
1/4 cup cooked moong (optional)
1 tsp cumin seeds
3 green chillies (or according to taste)
1 inch ginger (grated fine)
3 tbsp wheat flour (atta)
3 tbsp chick pea flour (besan)
1/2 tsp chilli powder (optional or according to taste)
1/4 tsp cumin powder
1/4 tsp coriander powder
handful of cilantro cut fine
salt to taste
1 1/2 cups water ( or as required)
1 tbsp olive oil ( or any other oil)
a little more olive oil to shallow fry the cutlets
Heat 1 tbsp olive oil in a large heavy bottomed pan. Add cumin seeds to it, when the cumin seeds splutter add green chillies and grated ginger.
Saute for a minute or so until the skin of the green chillies kind of get whiter. Add the onions and saute until it turns transparent.
Add bell peppers, green peas,chilli powder, cumin powder and coriander powder and saute for a couple of minutes.
Add 1 1/2 cups of water, barley and salt to taste and cook on a medium to medium high flame until the barley is cooked.
Add the quick cooking oats to this and the cooked moong (if you are using any) and water only if required and cook an additional couple of minutes or so.
Let all the water evaporate from the vegetables and finally add the wheat flour and chick pea flour and mix well.
Add cilantro to this and mix well and keep aside until cooler.
Make small lemon sized balls of this mixture and flatten it.
In a flat pan/ griddle/ tawa place the flattened mixture to it and add a few drops of olive oil to it. Let it brown on one side before flipping it over and browning the other side.
Proceed with the rest of the mixture.
Serve hot with cilantro chutney, or use as a filling in a wrap or a sandwich.
