SUJI CUTLET

For making cutlet mixture :Suji ( Rava ) : ½ cup,

                                           Water: 1 cup

                                           Corn kernels: ¼ cup (optional)

                                            Fine chopped capsicum: ¼ cup

                                            Fine chopped onions: ¼ cup

                                            Fine chopped coriander leaves: 2 tbsp

                                            Fine chopped green chilly : 1-2

                                            Ginger – 1 tsp

                                            Salt to taste

                                            Oil 1 tsp

                                            More oil for deep frying

                                            Bread crumbs: ½ cup

                                            Chilly flakes: 1tbsp

For making batter :              Maida/ all-purpose flour: 1 tbsp

                                             Water ¼ cup

Method : Heat the pan at medium heat and add 1 tsp oil add the green chilli and ginger , capsicum and onion and sauté for 1min now to this add 1 cup water, and bring to boil now lower the heat and add salt, Rava, corn

Cook and stir it continuously till mixture starts leaving the surface.somewhat like upma.

Transfer the mixture in a plate and let it cool down (may be 10 minutes). To this add the Coriander leaves and mix well.

In the meanwhile take maida in a small bowl and make a thin batter by mixing little water at a time. Keep it aside.

Take bread crumbs in a plate and mix chilly flakes to it.

Cool down the mixture for almost 10 minutes or when it is easy to handle

Rava Mixture should be warm as making of cutlets becomes easy at this stage.

Now take some oil in your palms and take small amount of sooji mixture in your hand.

Make a heart shape or your favorite shape cutlet. Make all the cutlets and keep them in a plate.

Now dip the cutlets in the maida batter and roll them in bread crumbs.

Deep fry them in medium hot oil till they are golden brown and crispy from both the sides.

Serve them hot and crisp with green chutney or ketchup.