Suji cutlets Recipe

Cooking Directions

• STEP 1.In a bowl, mix semolina, boiled mashed potatoes, finely chopped onions, grated carrots, chopped green chilies, ginger-garlic paste, and spices.
• STEP 2.Add water gradually to form a thick mixture. Let it rest for 10 minutes.
• STEP 3.Divide the mixture into small portions and shape them into cutlets.
• STEP 4.Heat oil in a pan and shallow fry the cutlets until golden brown on both sides.
• STEP 5.Serve hot with ketchup or chutney.

Cooking Tips

• You can add other vegetables like peas, bell peppers, or corn for added flavor and texture.
• Make sure the oil is hot enough before frying the cutlets to ensure they turn out crispy.
• If the mixture is too dry, add a little more water. If it is too wet, add some breadcrumbs to bind it together.

Storage and Serving

• Suji cutlets are best served hot and fresh.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• Reheat them in a preheated oven or on a stovetop pan for a few minutes before serving.