• 23/01/2019

Millet Patty, Kibbeh, Nipattu – OMITF2019

Given below are a collection of recipes created by the chefs/faculty at The Nutrition and Nutraceutical Research Centre (NNRC), Ramaiah University of Applied Sciences (RUAS) during the workshop that was conducted as a run up event for the upcoming Organics Millets International Trade Fair 2018 (OMITF2019) scheduled for Jan 18th-20th, 2019, at the Bangalore Palace grounds

The workshop details can be found here.

Millet Patty, Kibbeh and Nipattu

Millet Cottage cheese and spinach patty –

Ingredients

Pearl millet 150g
Potato 50g
Spinach 50g
Garam masala 2 gm
Cottage cheese 10g
Salt to taste
Oil 50g

 Method

  1. Boil the pearl millet until soft
  2. Pressure cook potato with some salt until soft, remove the peal and mash when hot so that the moisture in the potato evaporates
  3. Blanch the spinach and remove the excess water and finely chop
  4. Grate the cottage cheese
  5. Combine all the ingredients to form a dough
  6. Divide the ingredients into equal size and shape into disc
  7. Baste some melted butter over the tikki and air fry for 8 min or
  8. Shallow fry in oil to get golden brown crust
  9. This can be served hot as millet patty or layered into burger bun for millet burger

Kibbeh –

Ingredients –

Bulgur wheat 50g
Sorghum millet bulgur 50g
Chicken mince 30g
Onion 30g
Cumin 5g
Yoghurt 5gm
Stuffing
Chicken mince 50g
Pistachio 25g
Coriander leaf 2sprig
Raisins 20g
Pepper to taste
Salt to taste

Method

  1. Rinse the bulgur wheat three times, and broken sorghum millet then transfer to a bowl and pour over 1 cup boiling water. Cover and leave till soft and sticky while you prepare the stuffing.

For the stuffing,

  1. Heat the oil in a pan and cook the onion gently for 8 minutes or until soft.
  2. Add the pistachio nuts and stir over medium-high heat for a minute or so before adding the spices, raisins and chicken and stir-frying until cooked
  3. Season and turn off the heat, then stir in the cilantro leaves. Drain the bulgur wheat thoroughly and transfer to a bowl.
  4. In a processor, pulse the chicken meat, onion, and spices together with some more seasoning until combined.
  5. Mix into the bulgur and broken sorghum, kneading like dough.
  6. Stir in a spoon of yogurt and season generously.
  7. Take a golf ball-sized amount of the bulgur mix in wet hands and flatten into your palm.
  8. Place a teaspoon or so of the stuffing mixture into the center and then, with a little more bulgur mix, enclose the stuffing and form into a small lemon shape.
  9. Heat 1-2 inches or so of oil in a deep frying pan. When sizzling hot but not smoking hot, add the kibbeh and fry for 7-10 minutes or until they are deep brown all over.
  10. Drain on paper towels.
  11. Serve.

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