These are healthy and appealing cutlets made using semolina and boiled potatoes. They are flavored with ginger, red chili flakes, fresh coriander leaves, etc. I have shaped sooji cutlets are squares, you can give them any shape that you like. These cutlets can be served for breakfast and make a great kids’ tiffin option.
They call for semolina i.e. sooji. I have used finer sooji. If you don’t have fine sooji you can just pulse your sooji in the grinder once. Apart from that, we need some basic ingredients such as ginger paste, green chilies, coriander, and some basic spices. Also to provide it some texture we are using the boiled potatoes. And to give it a good binding we’re using rice flour.
Cutlets are very simple to make. Just mix, shape and fry and done. Cutlets are liked by the kids and therefore make up for a good tiffin option. Cutlets can be served for breakfast or tea time or can be extended to make a delicious and filling burger. Therefore, we have a collection of cutlet recipes which can be viewed here.
These cutlets can be served for weekday breakfast with some ketchup.
1.This recipe makes 12-15 sooji cutlets.
2. Dry roast sooji : Dry roast ½ cup sooji for 4-5 minutes, without changing its color, till it is aromatic.
3. Add water and oil : 1 and ½ cup water. Keep stirring. Get rid of the lumps. Add 1 tbsp oil. Cook for 2 minutes or till sooji absorbs all the moisture.
4. Cook and let it cool : Cover the pan and cook on low flame for 2-3 minutes. Once cooked, sooji will leave the sides and will come together as a dough. Thereafter transfer to a plate. Let it cool down.
5. Mix ingredients : In a mixing bowl add 1 large boiled potato, 1 tsp ginger paste, 1 chopped green chili, 1 tsp chili flakes, 1 tsp chaat masala, ½ tsp turmeric powder and a handful of chopped coriander. Add 2 tbsp rice flour and salt to taste. Add semolina mixture and mix everything.
6. Set, refrigerate and cut into shapes : Once it is properly mixed, set the mixture in a greased tin or plate. Refrigerate for 30 minutes. Thereafter cut into squares.
7. Fry sooji cutlets : Heat enough oil in a pan, 3-4 tbsp. Put the squares and fry on low flame till golden brown from both the sides. Thereafter take out on an absorbent paper.
8. Bon appétit : Let the semolina squares come to the room temperature. Pack for your kids’ tiffin along with some ketchup.
PREP TIME 15 minutes + 30 minutes rest time
COOK TIME 15 minutes
TOTAL TIME 1 hour
1. Dry roast sooji
Dry roast ½ cup sooji for 4-5 minutes, without changing its colour, till it is aromatic.
2. Add water and oil
Add 1 and ½ cup water. Keep stirring. Get rid of the lumps. Add 1 tbsp oil. Cook for 2 minutes or till sooji absorbs all the moisture.
3. Cook and let it cool
Cover the pan and cook on low flame for 2-3 minutes. Once cooked, sooji will leave the sides and will come together as dough. Thereafter transfer to a plate. Let it cool down.
4. Mix ingredients
In a mixing bowl add 1 large boiled potato, 1 tsp ginger paste, 1 chopped green chili, 1 tsp chilli flakes, 1 tsp chaat masala, ½ tsp turmeric powder and handful of chopped coriander. Add 2 tbsp rice flour and salt to taste. Add semolina mixture and mix everything.
5. Set, refrigerate and cut into shapes
Once it is properly mixed, set the mixture in a greased tin or plate. Refrigerate for 30 minutes. Thereafter cut into squares.
6. Fry sooji cutlets
Heat enough oil in a pan, 3-4 tbsp. Put the squares and fry on low flame till golden brown from both the sides. Thereafter take out on an absorbent paper.
7. Bon appétit
Let the semolina squares come to the room temperature. Pack for your kids’ tiffin along with some ketch up.
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