Suji Ka Nashta/Cutlet

About Suji Ka Nashta/Cutlet

Suji cutlet, also known as semolina cutlet or rava cutlet, is a tasty and crispy snack made from semolina (suji) and vegetables.

Table of Contents

• Suji ka Nashta

• Image

• About Suji Ka Nashta

• Ingredients

• Instructions

• Tips

• Video

Here's a simple recipe for making suji cutlets:

Ingredients:

• 1 cup semolina (suji/rava)

• 1 small potato, boiled and mashed

• 1/2 cup mixed vegetables (carrots, peas, capsicum), finely chopped

• 1 small onion, finely chopped

• 2-3 green chilies, finely chopped

• 1 teaspoon ginger-garlic paste

• 1/2 teaspoon cumin seeds

• 1/2 teaspoon turmeric powder

• 1/2 teaspoon garam masala

• Salt to taste

• 2 tablespoons fresh coriander leaves, chopped

• Oil for shallow frying

Instructions:

• Heat a tablespoon of oil in a pan. Add cumin seeds and let them splutter.

• Add chopped onions and green chilies. Sauté until onions turn translucent.

• Add ginger-garlic paste and sauté for another minute.

• Add mixed vegetables and cook until they are slightly soft, but still retain their crunch.

• In a mixing bowl, combine the semolina, mashed potato, cooked vegetables, turmeric powder, garam masala, salt, and chopped coriander leaves. Mix well to form a dough-like mixture.

• Divide the mixture into equal-sized portions and shape them into flat, round cutlets.

• Heat a non-stick pan or griddle and drizzle a little oil on it.

• Place the cutlets on the pan and cook on medium heat until golden brown and crispy on both sides, flipping them occasionally. Add more oil if needed.

• Once cooked, remove the cutlets from the pan and place them on a plate lined with paper towels to absorb any excess oil.

• Serve suji cutlets hot with ketchup, chutney, or any dipping sauce of your choice.

Enjoy your crispy and delicious suji cutlets.

Tips

• Consistency of the mixture: Ensure that the mixture for the cutlets is not too dry or too wet. It should be moist enough to hold together when shaping into cutlets. Adjust the amount of mashed potato or water accordingly.

• Preparation of semolina: Dry roast the semolina lightly before using it in the recipe. This helps to remove any raw taste and adds a nutty flavor to the cutlets.

• Vegetable choice: Use a combination of finely chopped vegetables for added flavor and texture. Ensure the vegetables are finely chopped to ensure even cooking and easy shaping of the cutlets.

• Seasoning: Adjust the spices according to your taste preferences. You can increase or decrease the amount of green chilies, ginger-garlic paste, and garam masala to suit your liking.

• Shaping the cutlets: While shaping the cutlets, make sure they are uniform in size and thickness. This ensures even cooking.

• Shallow frying: Use a non-stick pan or griddle for shallow frying the cutlets. Make sure the pan is adequately heated before adding the cutlets to achieve a crispy texture.

• Oil temperature: Maintain the oil at a medium heat level while frying the cutlets. If the oil is too hot, the cutlets may burn on the outside while remaining undercooked inside.

• Drain excess oil: After frying, place the cooked cutlets on a plate lined with paper towels to absorb any excess oil.

• Serve hot: Suji cutlets taste best when served hot and crispy. Serve them immediately with your favorite dipping sauce or chutney.

Video