Rava cutlet/suji k cutler Recipe

Cooking Directions

• STEP 1.In a pan, dry roast semolina (rava) until it turns golden brown.
• STEP 2.In a separate pan, heat oil and sauté onions, ginger, and green chilies until onions turn translucent.
• STEP 3.Add grated vegetables like carrots, peas, and capsicum to the pan and cook until they are soft.
• STEP 4.In a mixing bowl, combine the roasted semolina, sautéed vegetables, mashed potatoes, and spices. Mix well.
• STEP 5.Shape the mixture into small cutlets and shallow fry them in a pan until they turn golden brown on both sides.
• STEP 6.Serve the crispy rava cutlets hot with ketchup or chutney.

Cooking Tips

• Make sure to roast the semolina properly to enhance its flavor.
• You can add other vegetables like corn, beans, or spinach for variation.
• If the mixture is too dry, you can add a little water or milk to bind it together.

Storage and Serving

• Rava cutlets can be stored in an airtight container in the refrigerator for up to 2-3 days.
• Reheat the cutlets in a preheated oven or on a stovetop pan for a few minutes before serving.
• Serve the cutlets as an appetizer or snack with ketchup, mint chutney, or tamarind chutney.