Suji Ka Nashta is a unique and delicious snack made with semolina (rava) and a few simple spices. It has a perfectly crispy outer layer with a soft and flavorful inside, making it an irresistible treat for any time of the day. In this recipe, I share the perfect ingredient ratio along with a few useful tips to help you achieve the ideal crunchy texture every time. This quick and easy snack requires only a handful of easily available ingredients and can be prepared without much effort. Serve it as a tea-time snack, an evening appetizer, or a party starter that is loved by both kids and adults alike. Give this easy recipe a try, and I’m sure it will become a family favorite!
 The key to making crispy suji ka nashta at home are
- Firstly, I prepared the nashta mixture using rava (suji) and potatoes. The potatoes give the cutlets a soft, creamy texture from the inside, while the rava creates a crispy outer layer. You can also add rice flour for extra binding and crispiness. The proportion of rice flour should be half the quantity of rava.
- Secondly, I shaped the nashta into heart-shaped cutlets, just like Gujarati-style cutlets. You can also make them round, oval, or any shape you like. To make the nashta more nutritious, you can add finely chopped vegetables to the mixture. Just make sure the vegetables are chopped very finely so they mix well and hold their shape.
- Lastly, fry the nashta on a medium flame until it turns golden brown and crispy. You can also shallow-fry it in a pan if you prefer using less oil. Both methods work well and give delicious, crispy results.
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Suji ka nashta recipe | suji ka nasta | rava cutlet recipe
Ingredients
- 1 cup suji - rava
- 1 cup grated potatoes
- 1.5 cup water
- ½ cup rice flour
- 2 tbsp oil
- ½ tsp cumin seeds
- 1 tsp sesame seeds
- 1 tbsp green chilli-ginger paste
- Salt to tate
- ½ tsp red chilli flakes
- ¼ tsp black pepper powder
- 1 tbsp lemon juice
- Some coriander leaves
- Oil for frying
Instructions
- Take 1 medium-sized raw potato and grate it using the small holes of a grater. Wash the grated potato to remove the excess starch, then squeeze out all the water.
- Heat 2 tbsp oil in a pan. Add ½ tsp cumin seeds, 1 tsp sesame seeds, and 1 tbsp ginger-green chilli paste. Sauté for a few seconds until aromatic.
- Add 1 cup grated potato and sauté for 2–3 minutes.
- Pour in 1½ cups water and mix well.
- When the water comes to a boil, add salt, ½ tsp red chilli flakes, ¼ tsp black pepper powder, and 1 tbsp lemon juice. Mix well.
- Add 1 cup suji (rava) and stir continuously until well combined.
- Once the mixture absorbs all the water, cook it until it leaves the sides of the pan.
- Transfer the mixture to a mixing bowl and let it cool slightly. Then add ½ cup rice flour and mix well to form a soft dough.
- Grease your hands with a little oil. Take a small portion of the dough, roll it between your palms, and shape it into a heart. Repeat with the remaining dough.
- Heat oil in a pan. Carefully add the nashta and fry over medium-high heat until golden brown and crispy on both sides.
- Crispy Suji Nashta is ready. Serve hot with tomato ketchup.
Notes
- Grate the potatoes using the small holes of a grater.
- Wash the grated potatoes thoroughly to remove the excess starch.
- Once the water starts boiling, add the suji (rava) to it.
- Cook the mixture until it dries slightly and starts leaving the sides of the pan.
- The quantity of rice flour should be half the quantity of the suji (rava).
- When the mixture is slightly warm, add the rice flour and mix well.
- Fry the nasta over medium-high heat until golden and crispy.