Crispy Rawa Upma Kebabs: Leftover Upma Recipe
2 hours
1297 reads
About Crispy Rawa Upma Kebabs: Leftover Upma Recipe
Transform leftover Upma into delicious, crispy Rawa Upma Kebabs! This innovative recipe is a fantastic way to reduce food waste and create a flavorful, satisfying snack or appetizer. The comforting flavors of semolina, onions, and coriander come together in these pan-fried delights.Perfect for tea time or as a quick starter, these homemade kebabs offer a unique twist on a familiar dish. Their golden-brown exterior gives way to a soft, spiced interior – a delightful textural contrast.Impress your friends and family with this creative and easy-to-make recipe that proves deliciousness can be sustainable too!
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Recipe Time & More
Prep1 hour
Cook1 hour
Total2 hours
Ingredients
For the Upma Mixture
- 1 cup Semolina rawa, fine semolina, leftover upma can be used
- 1 cup Water or as needed for the upma
- 1.5 tsp Salt or to taste
- 1 tbsp Oil for cooking the upma
- 1 tsp Mustard Seeds rai
- 5-6 leaves Curry Leaves
- 1 tsp Split Chickpea split chickpeas
- 1 tsp Chili finely chopped or 1/2 teaspoon paste, green
- 1 medium Onion finely chopped
- 1 medium Carrot finely grated
- 1/2 cup Beans finely chopped, green
- 1 cup Coriander finely chopped
- 1 tbsp Lemon Juice
For Frying
- Oil as needed, for deep frying
- 1 pinch Chaat Masala
Instructions
Prepare the Upma Mixture
- Dry roast the semolina until fragrant and lightly browned. In a pan, heat 1 tbsp oil. Add mustard seeds and curry leaves; sauté until the seeds splutter. Add chana dal and sauté for a minute. Add onions and green chilies; sauté until softened. Add grated carrots and green beans; cook for 2-3 minutes. Stir in coriander, lemon juice, and salt.
Combine and Shape
- In a separate pan, bring 1 cup of water to a boil. Gradually add the roasted semolina while stirring continuously to prevent lumps. Cook until the mixture leaves the sides of the pan. Remove from heat and let it cool slightly. Add the sautéed vegetable mixture to the semolina, and mix well.
Chill, Shape, and Fry
- Lightly grease a plate with oil. Transfer the upma mixture to the plate, spread it evenly, and refrigerate for at least 30 minutes to firm up. Once chilled, shape the mixture into small patties or kebabs.
Fry and Serve
- Heat oil in a deep pan for deep frying. Carefully place the upma kebabs into the hot oil and fry until golden brown and crispy on all sides. Remove the kebabs from the oil and place them on a paper towel-lined plate to drain excess oil. Sprinkle chaat masala over the kebabs and serve hot.
Recipe Notes
Expert Tips for Perfect Rawa Upma Kebabs
- For extra flavor, add a pinch of turmeric powder while sautéing the vegetables.
- If using leftover upma, ensure it's not overly moist; you might need to adjust the amount of water added in step 2.
- Don't overcrowd the pan while frying the kebabs; fry them in batches to ensure even browning and crispiness.
- Experiment with different spices! Adding a pinch of garam masala or red chili powder can add a nice kick.
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Recipe Nutrition
Calories: 96kcalCarbohydrates: 4gProtein: 1gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 4.8gSodium: 570mgFiber: 1gSugar: 1g
Jiya Makhija
Articles: 42
4 Comments
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I’m loving this recipe already!
Looks so incredible! Thank you for sharing.
Absolutely mouthwatering! Great share.
This looks divine! Can’t wait to make it.