Partially cook the chicken, cool it and grind with some salt and pepper. I did not grind to a fine paste.
Coarsely grind the sprouted ragi.
Mash the boiled potatoes and carrots, add the ground ragi and chicken, add chopped onions, ginger and garlic paste, green chilies, garam masala, black pepper, roasted cumin powder, coriander leaves and oats.
Combine everything well, add more oats if the the mixture feels it has more moisture.
Give shape to the cutlets with the help of a cutlet mould and place them on a greased baking dish, drizzle some oil on the top and bake in a preheated oven at 200 degrees for 15 minutes and grill for 10 minutes.
Enjoy the hot and crispy sprouted ragi chicken cutlet.
