Suji Milk Cutlets....Semolina Milk Cutlets...Vegetarian Recipe

The Suji and Milk Savoury Cutlets may be called rava milk cutlets or semolina and milk cutlets too.

The use of onion juice and ginger juice gives it a subtle flavor. Other than deep frying, very little oil is required in this semolina cutlet recipe. Adding milk makes it special.

It has been a hit at parties and is the perfect fried snack recipe. Make it bite sized and it becomes a finger snack or food. Make it slightly bigger and serve it at a sit down meal as a starter.

This is a vegetarian recipe, you could however, replace the flour batter with beaten eggs. Coating the cutlets in eggs makes them taste like fish fry!
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SUJI AND MILK SAVOURY CUTLETS

Ingredients

Suji / Semolina – 1 cup       

Milk – 2 cups

Onion (juice) – 2 tblsp

Ginger (juice)  – 1 tblsp

Green Chilli – 1 (chopped finely)

Garam Masala pdr – ¾ tsp

Sugar – ½ tsp

Salt – to taste

Oil – for cooking and deep frying

All purpose flour / Maia – 4 tblsp

Milk / Water – 1 cup (for the coating)

Bread Crumbs – 1 ½ cups

Method:

1.    Add some oil (2 tblsp) to a pan. Fry the semolina or suji on low heat till it gets a light colouration. Turn off the heat.

2.    Pour lukewarm milk into the suji and mix to a smooth paste. Add the sugar and combine.

3.    Then add in the garam masala pdr, green chilli and salt. Mix well.

4.    Add in the onion and ginger juices and combine thoroughly.

5.    Turn on the heat on low. Cook stirring continuously, till the semolina comes together into a soft dough.

6.    Remove from heat and spread it out onto an oiled tray or plate. Let it cool completely. Cut out squares or diamond shape from the spread. Should be bite sized.

7.    Alternatively, let it cool slightly then shape individual cutlets either by hand or using cookie cutters.

8.    Make a batter with flour and milk/water.

9.    Dip the cutlets in the batter and crumb coat them by rolling in the bread crumbs.

10. Keep aside for at least half and hour.

11. Deep fry the cutlets and serve hot with ketchup and mustard.

© Rinki’s Kitchen 2018