Try this Rava Cutlets recipe, or contribute your own.
- ginger paste - 1 tsp
- oil - for frying
- green coriander - 3 to 4 tbsp (finely chopped)
- salt - 1 tsp or to taste
- semolina - 1 cup
- capsicum - 1/2 cup (finely chopped)
- grated carrot - 1/2 cup
- cauliflower - 1/2 cup (finely chopped)
- refined flour - 2 tbsp
- green chili - 2 (finely chopped)
- black pepper - 1/4 tsp (coarsely ground)
- bread crumbs - 2 slices
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Take 2 tbsp refined flour in a bowl and add little water to it. Mix it well till it becomes smooth. Add water in less quantity first and mix the batter well. Adding too much water all at once makes difficult to remove lumps from the batter. For 2 tbsp of refined flour 4 to 5 tbsp of water is used. We need a batter with running consistency.
- Heat a pan with 2 tsp oil and then to it add 1 tsp ginger paste, 2 green chilies (finely chopped), ½ cup of cabbage (finely chopped), ½ cup grated carrot, ½ cup finely chopped capsicum and sauté all the veggies well for 1 to 1.5 minutes. Now add 2 cups of water to the pan followed by ¾ tsp salt or to taste. Cover with the lid to bring it to boil quickly.
- When the water starts simmering, add 1 cup of semolina to it. Mix it well and turn of the flame. Cover the vessel and keep aside for 5 minutes to set. To the refined batter add ¼ tsp salt or to taste, ¼ tsp coarsely ground black pepper powder and mix well. After 5 minutes remove the lid and stir the dough nicely. Add a little chopped green coriander to it and mix well.
- Transfer the dough into a bowl to let it cool down and then start making the cutlets. Meanwhile take oil in a wok and place it in flame for heating. Keep the flame low.
- To make cutlets, grease your hands with some oil and pinch small lump from the dough. Bind the dough into a round dough ball and then flatten it gently giving it a square shape. Keep these cutlets a bit thin and not very thick. Thin cutlets come out crunchier and tasty.
- For making oval shape cutlets, roll the dough into a long log shape and then press it gently little thin and give an oval shape. Cutlets are ready. Likewise continue making the cutlets until the whole dough is utilized.
- Now coat the prepared cutlets with bread crumbs. First dip the cutlet in the refined flour batter, and then cover it in bread crumbs. Press the cutlets slightly with your hands to set the bread crumbs nicely. Cover all the cutlets with bread crumbs like this.
- Check if the oil is sufficiently hot for frying the cutlets. For this place your hand over the wok and check if it is hot enough. Oil is hot enough as you can feel the heat on your hand. Gently slide the cutlets into the oil to fry. Put the flame to medium. Press the cutlets and slide them into oil. Slide as many cutlets as possible into the wok. Fry the cutlets till they turn golden brown in color, flip the sides and continue frying. When cutlets are golden brown, tilt the cutlet with a slotted ladle on the side of the wok so the extra oil drains back to the wok. Place the cutlets on a plate covered with absorbent paper to remove excess oil. Similarly fry rest of the cutlets as well.
- Crispy on outside and soft inside semolina cutlets are ready. It takes 5 minutes to fry the cutlets at once.
- Serve these tempting, crispy and scrumptious sooji cutlets with an Indian chutney or dip like green coriander chutney, tomato sauce, sweet chutney or any chutney of your choice as a snack or in breakfast. If you are preparing them for a party, then keep the entire cutlets ready, dipped in batter, covered with bread crumbs and place them in the fridge. Fry them prior the start of party; these will be relished by all.
Swapping the fine semolina for coarse wheat flour alters the binding capacity significantly, resulting in a crumbly dough that refuses to hold a flat shape. Semolina absorbs boiling water rapidly during the initial hydration phase, creating a thick mass that cools into a workable dough within five minutes. When forming the individual pieces, keep the thickness under half an inch; thinner profiles allow the interior moisture to evaporate efficiently during frying, yielding a crisp exterior shell. Finely chopped carrots, capsicum, and cabbage provide structural integrity and moisture, though finely minced mushrooms work equally well if drained thoroughly beforehand. Whisk the refined flour and water mixture until completely smooth before dipping the shaped portions, ensuring the liquid consistency coats the surface thinly without pooling. Dredging requires a gentle press into the bread crumbs to anchor the coating securely before it hits the hot oil. Monitoring the frying process relies entirely on visual cues rather than a thermometer, as maintaining medium heat until the exterior turns a deep golden brown prevents the inside from remaining pasty. Tilting each piece against the edge of the wok allows excess oil to drain back into the vessel before transferring the batch to absorbent paper. Uncooked, breaded portions hold their shape successfully in the refrigerator for up to four hours prior to frying, making advance preparation straightforward for gatherings.
