Go Back

Suji ka nashta recipe | suji ka nasta | rava cutlet recipe

Author Nehas Cook Book
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Snack
Cuisine Indian
Servings 15 cutlet

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.