See Recipe In हिन्दी (Hindi)
Rava cutlet is an healthy and easy breakfast Indian recipe. You can pack this into your kids lunch box or you can even serve them for breakfast. As these cutlet are made from suji (semolina) this has some nutritional value into it. Suji or Rawa cutlets are tasty healthy Indian vegetarian/vegan teatime snacks. A deep fried item, it has a crispy outer coating and a soft inner core. This is a perfect match with tea, coffee and lots of gupshup.
The early evening time, which is past afternoon and until sunset, is teatime, which is a habituation for Indians, brought by the British culture and their high tea. Whatsoever, teatime is a very recreational time of the day for Bengalis giving rise to a number of vegetarian fried snacks, and salty foods, which, if homemade, can not only be delicious, but also be greatly healthy. And having the luxury to live in India’s gastronomic capital, me too am submerged in the habit. Nowadays, as it is monsoon time, I crave some shingara (Bengali for samosa) and beguni (Bengali for aubergine fritters). Rawa cutlets for sure, will satisfy my cravings, and yours.
The availability of vegetarian food is wide in the Indian cuisine. In fact, most of our snack items are vegetarian. And we are so happy with it. Personally, as much I have read about world cuisine, I find Indian cuisine to have the widest variety of vegetarian, and vegan options in the world. And, I don’t think I am over exaggerating. In fact, the recipe I am sharing with you today is a Indian vegan snack and breakfast recipe.
If you need more ideas for Indian breakfast recipes then try these: Suji Kachori, Kalmi Vada, Pav Bhaji, Vegetable Poha Cutlet, Bread Uttapam, Moong Dal ki Tikki, etc.
I am using some vegetables to load this snack with health that is how it is authentically made. You can also experiment with corn kernels, mushroom, raw banana, and even some grated bottle guard (lauki), and trust me, no one will ever know, or complain. Even if you make it with just the suji, it will taste awesome.
There are some things to keep in mind though, to make the perfect McKain like crispy fries. Rule 1, is release the cutlets in the oil with medium high heat, meaning, the oil should not be hot like you have your tea, and it should not be burning either, with heavy smoke coming up. In order to test the right temperature, drop a tiny fragment of the mixture, if it crackles, then release the cutlets one by one. Another point is, do not over crowd the pan with the cutlets; it will only expose them to stick to each other and/or break apart due to clashing. Each cutlet should have some space for you to move the spatula around.
Enjoy it with your favorite chutney, even a great snack with “jhaal muri” or spiced rice crisps.
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Rava Cutlet
Ingredients
Ingredients:
- 1 Cup suji Semolina
- 2 onion medium sized finely chopped
- 1/3 cup carrot finely chopped
- 1/3 cup French beans finely chopped
- 1/3 cup capsicum finely chopped
- 1/2 cup Green peas
- 2 tbsp oil
- ½ tsp mustard seed
- 1/2 inch ginger piece of chopped
- 1 tsp lemon juice
- Salt to taste
- Few sprig curry leaves
- coriander leaves Freshly Chopped
- green chilli Chopped
- Bread crumbs as needed
To make flour paste:
- 1/4 cup all purpose flour
- 1/4 cup cornflour
- Salt to taste
- Pinch red chilly powder
- Oil for deep frying for deep frying
Instructions
How to make:
- Put suji in a pan and dry roast it on medium low flame till it becomes light brown in colour. Keep on stirring continuously so that it does not stick to the pan and get burn. Once suji gets roasted, transfer in a plate.
- Now heat oil in the same pan, once the oil becomes hot add mustard seed and let it splutter. Now add curry leaves, chopped onion, ginger and sauté till the onion becomes soft and translucent.
- Now add all the veggies (French beans, carrot, capsicum, green peas) and mix it well. Now add salt (to make the cooking fast I have added salt) and mix it well again. Cover the lid for 2-3 minutes and cook till the veggies become little soft.
- Open the lid after 3 minutes and mash the veggies with spatula so that cutlets will not get break. Now add freshly chopped coriander leaves, roasted suji and mix it till all the veggies get blended well.
- Now add a glass of water, lemon juice and mix it well. Cook suji on medium flame till all the water gets evaporated and suji mixture becomes just thick enough to make the balls.
- Keep the suji mixture aside and allow cooling until it can be touched by hand comfortably.
- To make rawa cutlets i have taken heart and diamond shaped cookie cutter but you can make cutlets in your desired shape.
- Take the rawa mixture and fill it inside the cutter. Press it evenly the rawa mixture inside the heart shaped disc.
- Similarly, shape the cutlets in this way.
- Put all purpose flour/maida, cornflour, salt, red chilly powder in a bowl and make thin paste with water. Mix it well till no lumps.
- Now let’s take bread crumbs, you can make bread crumbs very easily at home. To make bread crumbs roast bread and grind it into powder .To give a nice flavour add finely chopped coriander leaves and mix it well with bread crumbs.
- Take one rawa cutlet and dip it in a flour batter and roll over bread crumbs and coat it well.
- Repeat the same process for the entire Rawa cutlets.
- After shaping, if you feel the cutlets are very soft, then refrigerate for 30 minutes to make it firm and then fry. At this stage you can keep the rawa cutlets in the refrigerator and can be made ahead. Just thaw it before frying.
- Heat oil in deep pan on medium high heat, once the oil becomes hot drop the rawa cutlets slowly into it, taking care not to overlap them. Fry it in batches, do not overcrowd the pan
- Fry the rawa cutlets until they are golden brown, turning occasionally. This would take about 3-4 minutes. Take them out over a paper towel or an absorbent paper so that excess oil gets absorbed.
- Rawa cutlets are ready to serve. You can serve it with green chutney or tomato ketchup.
See Recipe Video
Notes
Nutrition
How to make Rava Cutlet :
- Put suji in a pan and dry roast it on medium low flame till it becomes light brown in colour. Keep on stirring continuously so that it does not stick to the pan and get burn. Once suji gets roasted, transfer in a plate.
- Now heat oil in the same pan, once the oil becomes hot add mustard seed and let it splutter. Now add curry leaves, chopped onion, ginger and sauté till the onion becomes soft and translucent.
- Now add all the veggies (French beans, carrot, capsicum, green peas) and mix it well. Now add salt (to make the cooking fast I have added salt) and mix it well again. Cover the lid for 2-3 minutes and cook till the veggies become little soft.
- Open the lid after 3 minutes and mash the veggies with spatula so that cutlets will not get break. Now add freshly chopped coriander leaves, roasted suji and mix it till all the veggies get blended well.
- Now add a glass of water, lemon juice and mix it well. Cook suji on medium flame till all the water gets evaporated and suji mixture becomes just thick enough to make the balls.
- Keep the suji mixture aside and allow cooling until it can be touched by hand comfortably.
- To make rawa cutlets i have taken heart and diamond shaped cookie cutter but you can make cutlets in your desired shape.
- Take the rawa mixture and fill it inside the cutter. Press it evenly the rawa mixture inside the heart shaped disc.
- Similarly, shape the cutlets in this way.
- Put all purpose flour/maida, cornflour, salt, red chilly powder in a bowl and make thin paste with water. Mix it well till no lumps.
- Now let’s take bread crumbs, you can make bread crumbs very easily at home. To make bread crumbs roast bread and grind it into powder .To give a nice flavour add finely chopped coriander leaves and mix it well with bread crumbs.
- Take one rawa cutlet and dip it in a flour batter and roll over bread crumbs and coat it well.
- Repeat the same process for the entire Rawa cutlets.
- After shaping, if you feel the cutlets are very soft, then refrigerate for 30 minutes to make it firm and then fry. At this stage you can keep the rawa cutlets in the refrigerator and can be made ahead. Just thaw it before frying.
- Heat oil in deep pan on medium high heat, once the oil becomes hot drop the rawa cutlets slowly into it, taking care not to overlap them. Fry it in batches, do not overcrowd the pan
- Fry the rawa cutlets until they are golden brown, turning occasionally. This would take about 3-4 minutes. Take them out over a paper towel or an absorbent paper so that excess oil gets absorbed.
- Rawa cutlets are ready to serve. You can serve it with green chutney or tomato ketchup.
Note:
- There should not be any moisture in rawa mixture otherwise it will get break while frying.
- You can add spices according to your taste.
- I have not added green chilly but if you want to make it spicy can add it accordingly.
- You can even shallow fry the cutlets.
- Oil should be hot before frying the cutlets .if not, it will get break.
See Recipe In हिन्दी (Hindi)
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Thanks all receiepe good