Semolina Cutlets

Semolina Cutlets are crispy, crunchy and lip-smacking. Super easy to prepare for breakfast or as a snack. You’ll need semolina (sooji), potatoes, ginger and a few spices. You can also prepare this mix in advance and refrigerate it, make the cutlets when desired and serve hot!!!

Serving Suggestion: Tastes best with Tamarind Chutney and Green Chutney.

Also try: Potato Bites, Bread Pizza, Hara Bhara Kebab or Veg Tikki.

Course: Starters or Snacks

Cuisine: Indian

Time: Preparation – 15 mins, Cooking – 15 mins, Total – 30 mins.

Servings: makes around 12-14 cutlets

Ingredients:

Boiled Potato – 2 medium (mashed)
Semolina (Sooji) – 1/2 cup
Ginger – 1/2 inch (grated)
Coriander Leaves – 2 tbsp (finely chopped)
Cumin Powder – 1/2 tsp
Chaat Masala Powder – 1/2 tsp
Dry Mango Powder – 1/2 tsp
Ground Black Pepper – 1/4 tsp
Chilli Flakes – 1/4 tsp
Oil – to deep-fry or air-fry the cutlets + 1 tsp
Water – 1 cup
Salt to taste.

PS: 1 Cup = 250 ML.

How to make Semolina Cutlets:

Heat water in a saucepan and bring it to boil, add 1 tsp oil and semolina. Stir continuously on low flame until semolina becomes like a dough. Let it cool down
Take a mixing bowl and add semolina dough, mashed potatoes, grated ginger, coriander leaves, cumin powder, chaat masala powder, dry mango powder, ground black pepper, chilli flakes & salt. Mix well and make a smooth dough
Now make cutlets from the mix. Keep aside for about 5 mins
Frying:
- Deep-fry: Heat oil in a deep pan or a kadai. Drop the cutlets in hot oil and deep fry from all the sides until crisp and light brown. Drain on kitchen paper
- Air-fry: Spray some oil in the air-fryer and place the cutlets. Cook on 400 F for about 15 mins or until golden and crisp, flip them after 8 mins
Your Semolina Cutlets are ready. Serve with Tamarind Chutney, Green Chutney or Ketchup.