date: 2020-12-11T18:47:08.857Z image: https://img-global.cpcdn.com/recipes/0a03f747e7aff4b9/751x532cq70/semolina-cutlets-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/0a03f747e7aff4b9/751x532cq70/semolina-cutlets-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/0a03f747e7aff4b9/751x532cq70/semolina-cutlets-recipe-main-photo.jpg author: Helen Stevens ratingvalue: 4.9 reviewcount: 29748 recipeingredient: - "1 cup Semolina or suji or rava" - "1/2 cup Capsicum finely chopped" - "1/2 cup Grated carrot" - "1/2 cup Cauliflower finely chopped" - "2 tbsp Maida" - "3 to 4 tbsp Green coriander finely chopped" - "2 Green chillies finely chopped" - "1 tsp Ginger paste" - "1 tsp Salt or to taste" - "1/4 tsp Black pepper coarsely ground" - "2 tbsp Poha coarsely grinded" - "as required Oil for frying" recipeinstructions: - "Take 2 tbsp maida in a bowl and add little water to it. Mix it well till it becomes smooth. Add water in less quantity first and mix the batter well. Adding too much water all at once makes difficult to remove lumps from the batter. For 2 tbsp of maida 4 to 5 tbsp of water is used. We need a batter with running consistency." - "Heat a pan with 2 tsp oil and then to it add 1 tsp ginger paste, 2 green chilies (finely chopped), ½ cup of cabbage (finely chopped), ½ cup grated carrot, ½ cup finely chopped capsicum and sauté all the veggies well for 1 to 1.5 minutes. Now add 2 cups of water to the pan followed by ¾ tsp salt or to taste. Cover with the lid to bring it to boil quickly." - "When the water starts simmering, add 1 cup of semolina to it. Mix it well and turn off the flame. Cover the vessel and keep aside for 5 minutes to set. To the maida batter add ¼ tsp salt or to taste, ¼ tsp coarsely ground black pepper powder and mix well. After 5 minutes remove the lid and stir the dough nicely. Add a little chopped green coriander to it and mix well." - "Transfer the dough into a bowl to let it cool down and then start making the cutlets. Meanwhile, take oil in a wok and place it in flame for heating. Keep the flame low." - "To make cutlets, grease your hands with some oil and Bind the dough into a round dough ball and then flatten it gently giving it a square shape. Keep these cutlets a bit thin and not very thick. Thin cutlets come out crunchier. Cutlets are ready. Likewise, continue making the cutlets." - "Now coat the prepared cutlets with ground poha. First, dip the cutlet in the maida batter, and then cover it in poha. Press the cutlets slightly with your hands to set the poha nicely. Cover all the cutlets with poha like this." - "Gently slide the cutlets into the oil to fry. Put the flame to medium. Press the cutlets and slide them into the oil. Slide as many cutlets as possible into the wok. Fry the cutlets till they turn golden brown in colour, flip the sides and continue. Place the cutlets on a plate covered with absorbent paper to remove excess oil. Similarly, fry the rest of the cutlets as well." - "Crispy on the outside and soft inside semolina cutlets are ready. It takes 5 minutes to fry the cutlets at once. Serve these tempting, crispy and scrumptious sooji cutlets with green coriander chutney, tomato sauce." categories: - Recipe tags: - semolina - cutlets katakunci: semolina cutlets nutrition: 157 calories recipecuisine: American preptime: "PT31M" cooktime: "PT46M" recipeyield: "2" recipecategory: Dessert ---  Hey everyone, hope you're having an incredible day today. Today, we're going to make a special dish, semolina cutlets. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious. Spicy Semolina Cutlets: Crispy, golden brown semolina cutlets made using a south Indian style savory semolina porridge called "upma"; a perfect teatime or Valentine 's Day treat! I am very Thankful to my VALUED Subscribers and Viewers who visit my Channel and give very encouraging Feed back. I always try to upload easy, affordable. Thus, the Upma Cutlet or Semolina Cutlet was invented. Semolina cutlets is one of the most popular of current trending meals in the world. It's easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They're fine and they look fantastic. Semolina cutlets is something that I've loved my entire life. To begin with this recipe, we have to prepare a few ingredients. You can cook semolina cutlets using 12 ingredients and 8 steps. Here is how you can achieve it. ##### The ingredients needed to make Semolina cutlets: 1. Get 1 cup Semolina or suji or rava 1. Get 1/2 cup Capsicum (finely chopped) 1. Take 1/2 cup Grated carrot 1. Get 1/2 cup Cauliflower (finely chopped) 1. Take 2 tbsp Maida 1. Get 3 to 4 tbsp Green coriander (finely chopped) 1. Take 2 Green chillies (finely chopped) 1. Prepare 1 tsp Ginger paste 1. Prepare 1 tsp Salt or to taste 1. Take 1/4 tsp Black pepper (coarsely ground) 1. Make ready 2 tbsp Poha (coarsely grinded) 1. Prepare as required Oil for frying Heat the milk in a pan or Kadai. Semolina is the coarse, purified wheat middlings of durum wheat mainly used in making upma, pasta, and couscous. The word semolina also refers to a sweet dessert made from semolina and milk. Be the first to review this recipe. ##### Instructions to make Semolina cutlets: 1. Take 2 tbsp maida in a bowl and add little water to it. Mix it well till it becomes smooth. Add water in less quantity first and mix the batter well. Adding too much water all at once makes difficult to remove lumps from the batter. For 2 tbsp of maida 4 to 5 tbsp of water is used. We need a batter with running consistency. 1. Heat a pan with 2 tsp oil and then to it add 1 tsp ginger paste, 2 green chilies (finely chopped), ½ cup of cabbage (finely chopped), ½ cup grated carrot, ½ cup finely chopped capsicum and sauté all the veggies well for 1 to 1.5 minutes. Now add 2 cups of water to the pan followed by ¾ tsp salt or to taste. Cover with the lid to bring it to boil quickly. 1. When the water starts simmering, add 1 cup of semolina to it. Mix it well and turn off the flame. Cover the vessel and keep aside for 5 minutes to set. To the maida batter add ¼ tsp salt or to taste, ¼ tsp coarsely ground black pepper powder and mix well. After 5 minutes remove the lid and stir the dough nicely. Add a little chopped green coriander to it and mix well. 1. Transfer the dough into a bowl to let it cool down and then start making the cutlets. Meanwhile, take oil in a wok and place it in flame for heating. Keep the flame low. 1. To make cutlets, grease your hands with some oil and Bind the dough into a round dough ball and then flatten it gently giving it a square shape. Keep these cutlets a bit thin and not very thick. Thin cutlets come out crunchier. Cutlets are ready. Likewise, continue making the cutlets. 1. Now coat the prepared cutlets with ground poha. First, dip the cutlet in the maida batter, and then cover it in poha. Press the cutlets slightly with your hands to set the poha nicely. Cover all the cutlets with poha like this. 1. Gently slide the cutlets into the oil to fry. Put the flame to medium. Press the cutlets and slide them into the oil. Slide as many cutlets as possible into the wok. Fry the cutlets till they turn golden brown in colour, flip the sides and continue. Place the cutlets on a plate covered with absorbent paper to remove excess oil. Similarly, fry the rest of the cutlets as well. 1. Crispy on the outside and soft inside semolina cutlets are ready. It takes 5 minutes to fry the cutlets at once. - Serve these tempting, crispy and scrumptious sooji cutlets with green coriander chutney, tomato sauce. The word semolina also refers to a sweet dessert made from semolina and milk. Be the first to review this recipe. Boil water and salt in a pot. Cook until the water is absorbed. Vegetable and Semolina Cutlets - Snacks and Nibbles This cutlets recipe will be enjoyed by all! So that is going to wrap it up for this special food semolina cutlets recipe. Thanks so much for your time. I'm sure that you will make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!