Burgol Cutlets



  • 1/2 cup burgol
  • 2 potatoes, boiled
  • 1/2 inch garlic, grated
  • 1 garlic clove, grated
  • 1/2 tsp red chili powder
  • 1/2 tbsp cumin powder
  • 1 carrot, grated
  • 1/4 cup cauliflower, grated
  • 1/4 cup instant oats
  • salt, to taste
  • 1/8 cup all-purpose flour
  • canola oil, for deep frying


  1. Pre-cook the burgol by soaking 1/2 cup burgol in 1/2 cup boiling hot water for about 15 – 20 minutes.
  2. In the meantime, mash the boiled potatoes in a mixing bowl.
  3. Strain excess water from the burgol before adding it to the mixing bowl.
  4. Add all the other ingredients except for the oil and flour, and mix them together.
  5. After checking for seasoning and adding the necessary salt/spices, shape the mixture into golf-size balls and shape using cookie cutters.
  6. Dust each cutlet with flour on all sides and arrange them on a plate, until ready to fry.  If frying the next day or later, refrigerate the cutlets at this step until ready to use.
  7. Heat some oil in a pot over medium flame, and deep-fry the cutlets for about 5 minutes on each side until they are golden.
  8. Serve the burgol cutlets with your favorite dip.

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