Oat Barley and Bell pepper cutlets.

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For some time now I have been receiving requests to add recipe printing options for this blog so that readers will be able to print out recipes and keep it for future reference. I am happy to say that I have just managed to add printing option for all of the recipes on this blog. The link for printable recipe is given below the picture of each recipe and clicking on it will take you to a text only version of the recipe,when on the page of the text only version you can use the browsers print button and print out the recipe. I tested this with internet explorer, Firefox and Google chrome and it is fine in all of these browsers.

Since barley and oats are such fantastic grains I am always on a mission to try and sneak these grains into my diet. These cutlets are a result of my imagination and my determined attempt to sneak these grains in a kind of a fun food. This turned out to be such a simple and tasty way to have both these grains and the cool thing about these cutlets are that unless you tell those who are having it that it contains oats and barley they would not be able to tell, so for those who think grains like oats are boring, this is really a nice way to have it.

 

Click here for a printable view of this recipe 

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.

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Chickpea and Oat Cutlets