Semolina Cutlet Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine semolina, boiled mashed potatoes, finely chopped vegetables like carrots, peas, and onions.
• STEP 2.Add ginger-garlic paste, green chili paste, red chili powder, turmeric powder, garam masala, and salt. Mix well to form a dough-like mixture.
• 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 and crispy on both sides.
• STEP 5.Serve hot with ketchup or chutney.

Cooking Tips

• Make sure to finely chop the vegetables to ensure even cooking.
• You can add breadcrumbs to the mixture to make the cutlets more crispy.
• If the mixture is too dry, you can add a little water or milk to bind it together.

Storage and Serving

• These semolina cutlets are best served hot and fresh.
• You can store any leftover cutlets in an airtight container in the refrigerator for up to 2 days.
• To reheat, you can either bake them in the oven or heat them in a pan with a little oil.