Crispy Semolina Cutlets (Sooji Cutlets): Easy Indian Snack Recipe
30 minutes
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About Crispy Semolina Cutlets (Sooji Cutlets): Easy Indian Snack Recipe
Craving a delicious and easy Indian snack? Look no further than these crispy semolina cutlets, also known as sooji cutlets! Made with simple ingredients like semolina, potatoes, and aromatic spices, these golden-brown delights are perfect for breakfast, lunch, or a quick evening snack. They're surprisingly quick to make, requiring minimal prep time and effort.This recipe is a family favorite, passed down through generations. Its simplicity makes it ideal for busy weeknights or spontaneous cravings. The satisfying crunch and flavorful spices are sure to be a hit with everyone!Serve these delightful cutlets hot with your favorite chutney or dipping sauce for an unforgettable taste experience. Get ready to impress your family and friends with this easy-to-follow recipe!
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Recipe Time & More
Prep20 minutes
Cook10 minutes
Total30 minutes
Ingredients
For the Cutlet Mixture:
- 1 cup Semolina also known as sooji or rawa
- 1 Onion finely chopped, medium-sized
- 2 Potato boiled and mashed, medium-sized
- 4-5 Chili finely chopped (adjust to taste), green
- 1/2 tsp Cumin Seeds also known as jira
- 1/2 tsp Turmeric Powder also known as haldi
- 3/4 tsp Chili Powder adjust to taste, red
- 1/2 tsp Coriander Powder also known as dhania
- 1/2 tsp Garam Masala
- 1 tsp Lemon Juice
- 2 tbsp Coriander also known as dhania, finely chopped
- 1.5 tsp Salt or to taste
For Coating and Frying:
- 1/2 cup Breadcrumb
- Oil as needed, for deep frying
Instructions
Prepare the Spice-Infused Onion Mixture
- Heat ½ tablespoon of oil in a pan over medium heat. Add cumin seeds and let them splutter. Add finely chopped green chilies and onions; sauté until light brown. Set aside to cool.
Combine the Cutlet Ingredients
- In a large bowl, combine semolina, mashed potatoes, the cooled onion mixture, turmeric powder, red chili powder, coriander powder, garam masala, lemon juice, chopped coriander leaves, and salt. Mix well to form a thick, cohesive dough.
Shape and Coat the Cutlets
- Divide the mixture into equal-sized portions. Shape each portion into a small, flat patty or cutlet. Lightly oil your palms to prevent sticking. Coat each cutlet evenly with breadcrumbs.
Chill for Optimal Results
- Refrigerate the prepared cutlets for at least 15 minutes to firm up. This step helps prevent them from breaking apart during frying.
Deep Fry the Cutlets
- Heat oil in a deep, non-stick pan over medium heat. Carefully add 3-4 cutlets at a time to avoid overcrowding the pan. Deep fry until golden brown, turning occasionally to ensure even cooking.
Drain and Serve
- Remove the fried cutlets from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot with your favorite chutney or dipping sauce.
Recipe Notes
Expert Tips for Perfect Semolina Cutlets
- For extra flavor, add a pinch of asafoetida (hing) along with the cumin seeds while sautéing the onions.
- If the mixture is too dry, add a tablespoon or two of water to achieve the desired consistency.
- Don't overcrowd the pan while frying; this will lower the oil temperature and result in soggy cutlets.
- Experiment with different chutneys and dips to find your perfect pairing! Mint chutney, tamarind chutney, or even a spicy tomato ketchup are all excellent choices.
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Recipe Nutrition
Calories: 571kcalCarbohydrates: 72gProtein: 12gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 6.6gMonounsaturated Fat: 13.2gSodium: 1710mgFiber: 5gSugar: 2g
Kalpna Patel
Articles: 1
4 Comments
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Looks so wonderful! Thanks for posting.
This looks delightful! Thanks for the recipe.
This looks incredible! I need to try it.
What a flavorful dish! Thanks for sharing.