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!!!
Frying Tip: I pan-fried the half batch and deep-fried the remaining. You can also bake them. Deep-fried ones tastes the best but pan-fried ones also do the justice to the taste buds.
Course: Starters or Snacks
Time: Preparation – 15 mins, Cooking – 15 mins, Total – 30 mins
Servings: makes around 10 cutlets
- Potato – 2 medium-large (boiled and mashed)
- Semolina (Sooji) – 1/2 cup
- Ginger – 1 inch (grated)
- Green Chilli – 1 (finely chopped)
- Coriander Leaves – 2 tbsp (finely chopped)
- Cumin Powder – 1/2 tsp
- Chaat Masala Powder – 1/2 tsp
- Dry Mango Powder (Amchur) – 1/2 tsp
- Ground Black Pepper – 1/4 tsp
- Chilli Flakes – 1/4 tsp
- Oil – to pan or deep 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. When it comes to boil add 1 tsp oil and semolina. Stir continuously on low flame until semolina becomes like a dough. Let it cool down a little bit
- Take a mixing bowl. Add semolina dough, mashed potatoes, green chilli, grated ginger, coriander leaves, cumin powder, chaat masala powder, dry mango powder, ground black pepper, chilli flakes and salt. Mix well. Mixture will be sticky but doable
- Now make the desired shape cutlets from the mix. Keep aside for 5 -10 mins
- To deep fry – Heat oil in a pan or a kadai. Drop the cutlet in the oil and deep fry from all the sides. Similarly do the rest
- To pan fry – Heat a non-stick pan or tawa. Pour a few drops of oil and place the cutlets. Cook on medium flame until golden brown. Flip and cook similarly from the other side. Similarly do the rest
- Your Semolina Cutlets are ready. Serve with Tamarind Chutney, Green Chutney or Ketchup.