Semolina Cutlets
Ingredients
1 Tbsp
Oil
½ tsp
Cumin seeds
1 tsp
Sesame seeds
¼ cup
Onion
(finely chopped)
1
Green chili
(finely chopped or 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, chilies and ginger.
3
Cook until onions are transparent then add the vegetables (except coriander) and the spices. mix well.
4
Add water and lemon juice, stir.
5
When heated, 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.