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+ servings

Rava cutlet recipe | suji cutlet recipe | veg sooji cutlet recipe

Author Nehas Cook Book
4 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Snack
Cuisine Indian
Servings 4 servings

Ingredients
 

  • 200 grm or 1 big size potatoes
  • 1 cup rava
  • 2 tbsp oil
  • ½ tsp cumin seeds
  • 1 tsp white sesame seeds
  • ¼ cup finely chopped onion
  • 1 tsp green chilli paste
  • ½ tsp ginger paste
  • ¼ cup finely chopped capsicum
  • ¼ cup finely chopped carrot
  • ¼ cup green peas
  • 1.5 cup water
  • ½ tsp black pepper powder
  • Salt to taste
  • ½ tsp red chilli flakes
  • 1 tsp lemon juice
  • Some coriander leaves
  • Oil for frying

For outer coating

  • 4 tbsp maida
  • 2 tbsp cornflour
  • Pinch of salt
  • Pinch of black pepper
  • ½ cup water
  • Some bread crumbs

For coriander curd chutney

  • 1 cup fresh coriander leaves
  • ¼ cup mint leaves
  • 2 green chilli
  • 1 inch ginger
  • ¼ tsp cumin seeds
  • Salt to taste
  • 1 tbsp roasted chana dal
  • 4 tbsp yogurt
  • Water to grind chutney

Instructions

  • Grate potatoes with a small hole grater. Wash grated potatoes to remove their starch.
  • Remove water from grated potatoes and keep it aside.
  • Now in a pan, add 2 tbsp oil, jeera and white sesame seeds. Saute it.
  • Add chopped onion, green chilli paste and ginger paste. saute till the onion become translucent.
  • Add grated potatoes and saute them for 2 minutes.
  • Then add chopped capsicum, carrot and green peas. Saute it.
  • Now add 1.5 cup water to the pan. Mix well and bring it to a boil for 2-3 minutes.
  • Then add black pepper powder, salt, red chilli flakes and lemon juice. Mix well.
  • Now add rava gradually and mix well. Rava easily puff up into hot water.
  • Then stir continuously till the mixture leaves the sides of the pan and binds into a dough form.
  • Add coriander leaves and mix well.
  • Take out cooked mixture into mixing bowl and slightly cool down.
  • Grease your hand with oil and knead the mixture into a smooth dough.
  • Again, grease your hands with oil and now pinch a ball-sized dough. roll the round shape or heart shape cutlet. keep aside.
  • To prepare the slurry, in a small bowl take maida, corn flour, salt, and black pepper. Gradually add water to prepare a smooth lump-free batter.
  • now dip the shaped cutlet mixture into a slurry and then roll in bread crumbs.
  • freeze the cutlet for 10-15 minutes before frying.
  • deep fry in hot oil, keeping the flame on medium. stir occasionally, without breaking the cutlets.
  • fry until the cutlets turn golden brown and crisp.
  • drain off the cutlet over the wire rack to remove excess oil.
  • Serve crispy cutlet with coriander yogurt chutney.

Making coriander curd chutney

  • In a mixture jar, add coriander leaves, mint leaves, green chilli, ginger, cumin seeds, salt, roasted chana dal and yogurt. Grind it into smooth paste.
  • Serve chutney with crispy cutlet

Notes

  • Potato gives a creamy texture and softness to cutlet.
  • Grate potatoes with a small hole grater.
  • Wash grated potatoes to remove their starch content.
  • Chop vegetables finely so they will easily cook and merge into cutlet mixture.
  • The proportion of grated potatoes and rava should be equal.
  • Rava easily puff up into boiling water.
  • Cook cutlet mixture till it leaves the sides of pan and has no moisture in it.
  • Fry cutlet on medium flame.
  • Rava cutlet tastes great when it is served hot with coriander chutney.