Semolina cutlets. Spicy Semolina Cutlets: Crispy, golden brown semolina cutlets made using a south Indian style savory semolina porridge called "upma"; a perfect teatime or Valentine 's Day treat! I am very Thankful to my VALUED Subscribers and Viewers who visit my Channel and give very encouraging Feed back. I always try to upload easy, affordable.
Once the upma is ready; the cutlets are.
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You can cook Semolina cutlets using 12 ingredients and 8 steps. Here is how you cook it.
Ingredients of Semolina cutlets
- You need 1 cup of Semolina or suji or rava.
- It's 1/2 cup of Capsicum (finely chopped).
- It's 1/2 cup of Grated carrot.
- Prepare 1/2 cup of Cauliflower (finely chopped).
- Prepare 2 tbsp of Maida.
- Prepare 3 to 4 tbsp of Green coriander (finely chopped).
- It's 2 of Green chillies (finely chopped).
- It's 1 tsp of Ginger paste.
- You need 1 tsp of Salt or to taste.
- You need 1/4 tsp of Black pepper (coarsely ground).
- It's 2 tbsp of Poha (coarsely grinded).
- Prepare as required of Oil for frying.
Heat the milk in a pan or Kadai. Semolina is the coarse, purified wheat middlings of durum wheat mainly used in making upma, pasta, and couscous. The word semolina also refers to a sweet dessert made from semolina and milk. Be the first to review this recipe.
Semolina cutlets step by step
- Take 2 tbsp maida 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 maida 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 off the flame. Cover the vessel and keep aside for 5 minutes to set. To the maida 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 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. Cutlets are ready. Likewise, continue making the cutlets..
- Now coat the prepared cutlets with ground poha. First, dip the cutlet in the maida batter, and then cover it in poha. Press the cutlets slightly with your hands to set the poha nicely. Cover all the cutlets with poha like this..
- Gently slide the cutlets into the oil to fry. Put the flame to medium. Press the cutlets and slide them into the oil. Slide as many cutlets as possible into the wok. Fry the cutlets till they turn golden brown in colour, flip the sides and continue. Place the cutlets on a plate covered with absorbent paper to remove excess oil. Similarly, fry the rest of the cutlets as well..
- Crispy on the 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 green coriander chutney, tomato sauce..
Boil water and salt in a pot. Cook until the water is absorbed. Vegetable and Semolina Cutlets - Snacks and Nibbles This cutlets recipe will be enjoyed by all! Just follow these easy step-by-step instructions that will show you how to make chicken cutlets from scratch. See more ideas about Semolina, Recipes, Semolina recipe.
