How To Make Delicious Sooji Veggie Cutlet Recipe For Evening Snack

Evenings can be tricky, as our hunger pangs strike at this hour of the day and we can’t stop but hanker for something, which is less healthy and full of carbohydrates. Eating 'bad' carbs regularly can lead to a number of ailments and that is clearly not good for a healthy body. Switching to low-fat foods can be an ideal option to slowly lead towards a healthy diet. Semolina, also known as sooji, is a kind of grain which is a delight in every form, this versatile ingredient is not highly refined or processed, which makes it healthy. It is rich in healthy carbs, iron, calcium, magnesium, zinc, phosphorus, vitamin B and other vital nutrients.

Sooji cutlet is an amazing recipe to satisfy hunger and to keep us healthy too. The best part about this snack recipe is that you can play around with the ingredients and use the veggies of your choice. It also doesn't involve a complex cooking method which means that it can be rustled up in a few minutes. Here’s the recipe of the yummy sooji cutlet.


• 1 Cup Semolina (Sooji)

• 2 boiled medium sized potato

• 1 onion, finely chopped

• 1 tomato, finely chopped

• 2 nos. chillies, finely chopped

• 1 tbsp coriander leaves, finely chopped

• ¼ teaspoon red chilli powder

• ½ teaspoon cumin powder

• 2 – 3 tbsp oil (refined preferred)

• 1 teaspoon black pepper

• Salt to taste

• water


1. First mash the boiled potatoes. Take a non-stick pan, add a few drops of oil and heat it over a medium heat then add onions, chillies and tomato. Sauté the mixture for 1-1.5 mins.

2. Add mashed potatoes, salt, coriander, cumin powder, red chilli powder and black pepper to the mixture. Cook all the ingredients together for at least 4-5 mins.

3. After this add semolina to the mixture. Mix all the ingredients together and cover it with a lid for 3-4 mins. Keep it aside and let it cool.

4. Meanwhile take a non-stick pan and pour a few drops of oil into it for the purpose of shallow frying.

5. Then take the semolina-potato mixture and make small round-balls. Flatten them a little using your hands to give them a tikka-like shape

6. When the oil is hot enough, start adding the cutlet to the pan and fry them until they are golden brown in color. Make sure to flip them, so that they can be cooked from both sides.

7. Repeat the process until your semolina-potato mixture is finished.

Eat them while they are hot and crispy.