Semolina Cutlets

Yields: 12
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Ingredients
  • 1 tbsp Oil
  • ½ tsp Cumin seeds
  • 1 tsp Sesame seeds
  • ¼ cup Onion (finely chopped)
  • 1 Green chili (finely chopped to taste )
  • 1 tsp Ginger (crushed)
  • ½ cup Raw potato (grated)
  • ¼ cup Green bell pepper (finely chopped)
  • ¼ cup Green peas (mashed)
  • ¼ cup Carrots (grated)
  • ¾ tsp Salt (or to taste)
  • ½ tsp Red chili flakes
  • ¼ tsp Ground black pepper
  • ½ tsp Ground cumin
  • 1 cup Water
  • 1 tsp Lemon juice
  • ½ cup Semolina
  • 2 tbsps Green coriander (finely chopped)
  • Oil (for frying)
Instructions
  1. In a saucepan, heat oil on medium heat. Add cumin seeds and sesame seeds.
  2. When crackled, add onions, chillies and ginger.
  3. Cook until onions are transparent then add the vegetables and the spices. mix well.
  4. Add water and lemon juice, stir.
  5. Gradually add semolina and stir continuously until all the water is absorbed and the semolina is cooked and becomes a dough.
  6. Combine green coriander and empty into a dish.
  7. When cool enough to handle, grease hands and knead the dough.
  8. Divide dough into 12 balls and shape into ¼ inch thick patties in desired shape. ie: oval, rectangle, square, heart.
Batter/Coating
Ingredients
  • 2 tbsps All purpose flour
  • 1 tbsp Cornstarch
  • ⅛ tsp Salt
  • Water
  • Breadcrumbs (for coating)
  • Red pepper flakes (for coating)
Instructions
  1. Mix flour, cornstarch, and salt in a deep dish.
  2. Gradually add water to make a very thin, lump free slurry.
  3. Combine chili flakes in the breadcrumbs. Spread on a plate.
  4. Dip patties in slurry, roll in breadcrumbs and refrigerate for 15 minutes.
  5. Deep-fry in heated oil on medium heat until golden.
  6. Remove and drain on a paper towel.