Rice Cutlets are crispy outside and soft inside. Rice Cutlets taste so delicious and no onion no garlic too. Leftover Rice Cutlets are healthy too as it is loaded with veggies like carrot, potato capsicum, sweet corn and you could also make this with few drops of oil by just using apple pan. Leftover rice cutlets are great as an appetizer or snack for any get-together. Usually, in our Indian household, we use leftover rice to make fried rice, curd rice, etc… but today I used leftover rice in a different way and made deliciously tasty cutlets.

Craving for sabudana Wada, this cutlet gives you similar taste like sabudana Wada, it is so quick and very easy. If you don’t have leftover rice you can use freshly cooked rice too. So here I am with a quick and smart recipe of Rice Cutlets’ that will get your kids munching away the leftover rice. Enjoy these crispy cutlets with a sprinkling of chaat masala and serve it with chutney and ketchup.

HOW TO MAKE rice cutlet recipe

Take all the ingredients in a mixing bowl, except oil.

Mix very well. check the taste and add more spice powders or salt if required.

Mix everything very well. when you are mixing, the rice will also get mashed.

Shape the mixture into small to medium sized patties or tikkis.frying rice cutlet

Heat 3 tablespoons oil in a frying pan or tawa (skillet).

when the oil becomes medium hot, place the rice cutlets on the tawa.

when the base is lightly browned, flip them and fry the other side.

Flip again and fry rice cutlet till they are crisp and golden.

When nicely crisp and golden, remove the rice cutlets and place them on kitchen paper towel.

Serve rice cutlets hot with coriander chutney or mint chutney or tomato ketchup.

Tips for making rice cutlet recipe

Spices and green chillies can be adjusted as per your taste.

you can even pan fry the cutlets with less oil.


Instead of besan, you can also use roasted gram flour or corn starch or rice flour.

INGREDIENTS FOR rice cutlet recipe


1 cup tightly packed cooked rice

½ cup tightly packed mashed potatoes or 1 medium to the large potato – boiled, peeled and mashed

1 medium onion finely chopped or ⅓ cup chopped onion

1 green chilli chopped

2 tablespoons coriander leaves

1 pinch turmeric powder (Haldi)

¼ teaspoon red chilli powder

½ teaspoon cumin powder (jeera powder)

½ teaspoon coriander powder (dhania powder)

¼ to ½ teaspoon garam masala powder

3 tablespoon besan (gram flour)

salt as required

3 tablespoons oil for shallow frying

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