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.
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.