Suji vegetable cutlet is an Indian crispy, flavored snack prepared from a semolina mixture with finely chopped vegetables, a few aromatic spices, and fresh herbs. Cooked with water, semolina softens and binds the vegetables; then, it is shaped into cutlets. These cutlets are then coated with a smooth and spicy flour batter, further rolled in bread crumbs, and deep-fried until golden brown and crispy on the outside yet soft inside. Go through my easy recipe to learn the steps for making suji vegetable cutlet at home.
KEY TAKEAWAYS
- Suji vegetable cutlet is a popular Indian snack, commonly served at tea time.
- Serve it hot with tomato ketchup, green chutney, mint dip, fresh salad, onion rings and lemon wedges.
- Suji vegetable cutlets offer a mildly spicy, nutty, and earthy taste.
- Other similar recipes are vegetable cutlet, aloo cutlet, bread cutlet, and paneer cutlet.
The Ingredients:
To make the cutlet mixture:
- 250 grams semolina (suji or rava)
- 2 tbsp cooking oil
- 1 tsp cumin seeds
- 2 tsp green chili (chopped finely)
- 1 tbsp ginger garlic paste
- ¼ cup onions (finely chopped)
- ¼ cup bell pepper (finely chopped)
- ¼ cup cauliflower (finely chopped)
- ¼ cup green beans (finely chopped)
- ¼ cup cabbage (chopped finely)
- ¼ cup carrot (chopped finely)
- 1 tsp salt
- 1 tsp black pepper powder
- 2 cups water
- 2 tbsp coriander leaves (chopped finely)
To make the batter for coating the cutlets:
- ½ cup refined wheat flour (maida)
- 1 tbsp corn flour
- ¼ tsp salt
- ¼ tsp black pepper powder
- 1 cup water
- Bread crumbs (as required for coating the cutlets)
To fry the suji vegetable cutlets:
- Cooking oil (as required for frying the cutlets)
I encountered this recipe for suji vegetable cutlet while visiting one of my neighbors’ places on a lazy Sunday afternoon, where we were sitting together and discussing various snack recipes that could be made on a very low budget yet fulfill one’s hunger. She shared how she makes this recipe many a time and serves it to her children by explaining the method step by step, focusing on the semolina’s proper cooking with the vegetables added to the meal. I noted this recipe carefully in my kitchen journal with small reminders so that I do not miss out on anything while making this dish myself.
That Saturday I tried it again, this time for my husband along with our two boys. The cutlets turned out good with crispy skin and a tender center – exactly how the method promised. My husband dipped his pieces in ketchup without hesitation. Meanwhile, both kids were already asking for seconds halfway through their first piece. Their grins across the table stuck with me. A simple meal, yet it somehow felt like winning the kitchen lottery.
How to Make Suji Vegetable Cutlet? (Step by Step Guide with Images)
Step 1: Heat 2 tbsp of cooking oil in a skillet, add 1 tsp of cumin, 2 tsp of finely chopped green chili, and 1 tbsp of ginger garlic paste and stir for 1 to 2 minutes over a medium flame. Then, add ¼ cup onions (finely chopped) and fry till translucent. Now, add ¼ cup each of finely chopped pieces of bell pepper, cauliflower, green beans, and cabbage. Mix them well and cook for 5 to 7 minutes more.
Step 2: Now, add 1 tsp of salt and 1 tsp of black pepper powder and mix nicely. Then add 2 cups of water and mix again nicely. Cover it with a lid and cook for about 10 to 15 minutes.
Step 3: Open the lid and give it a nice stir after 15 minutes before adding 250 grams of semolina (suji or rava) and 2 tbsp of finely chopped coriander leaves. Mix them well, again cover it with a lid, and cook for about 5 minutes on medium heat. Open the lid and give it a nice final stir and remove it from heat when it is dry and nicely cooked. Transfer it into a bowl and let it cool down.
Step 4: Now, take ½ cup of refined wheat flour (maida), 1 tbsp of corn flour, ¼ tsp of salt, and ¼ tsp of black pepper powder in a bowl. Add 1 cup of water and make a batter. Also, take bread crumbs as required for coating the cutlets in a separate bowl and keep it beside the batter.
Step 5: Now, take some suji vegetable cutlet mixture in your hands and press it to shape it into a cutlet. Dip it in the prepared batter and then roll it in bread crumbs to coat nicely.
Step 6: Heat a sufficient amount of cooking oil in a skillet and deep fry these coated suji vegetable cutlets until golden brown and crispy. Remove when done.
Step 7: Your crispy and tasty suji vegetable cutlets are now ready. Serve them hot with ketchup.
Recipe Card
Suji Vegetable Cutlet
Ingredients
To make the cutlet mixture:
- 250 grams semolina suji or rava
- 2 tbsp cooking oil
- 1 tsp cumin seeds
- 2 tsp green chili chopped finely
- 1 tbsp ginger garlic paste
- ¼ cup onions finely chopped
- ¼ cup bell pepper finely chopped
- ¼ cup cauliflower finely chopped
- ¼ cup green beans finely chopped
- ¼ cup cabbage chopped finely
- ¼ cup carrot chopped finely
- 1 tsp salt
- 1 tsp black pepper powder
- 2 cups water
- 2 tbsp coriander leaves chopped finely
To make the batter for coating the cutlets:
- ½ cup refined wheat flour maida
- 1 tbsp corn flour
- ¼ tsp salt
- ¼ tsp black pepper powder
- 1 cup water
- Bread crumbs as required for coating the cutlets
To fry the suji vegetable cutlets:
- Cooking oil as required for frying the cutlets
Instructions
- Heat 2 tbsp of cooking oil in a skillet, add 1 tsp of cumin, 2 tsp of finely chopped green chili, 1 tbsp of ginger garlic paste and stir for 1 to 2 minutes over a medium flame. Then, add ¼ cup onions (finely chopped) and fry till translucent. Now, add ¼ cup each of finely chopped pieces of bell pepper, cauliflower, green beans, and cabbage. Mix them well and cook for 5 to 7 minutes more.
- Now, add 1 tsp of salt, 1 tsp of black pepper powder and mix nicely. Then add 2 cups of water and mix again nicely. Cover it with lid and cook for about 10 to 15 minutes.
- Open the lid and give it a nice stir after 15 minutes before adding 250 grams of semolina (suji or rava) and 2 tbsp of finely chopped coriander leaves. Mix them well, again cover it with lid and cook for about 5 minutes on medium heat. Open the lid and give it a nice final stir and remove it from heat when it is dry and nicely cooked. Transfer it into a bowl and let it cool down.
- Now, take ½ cup of refined wheat flour (maida), 1 tbsp of corn flour, ¼ tsp of salt, and ¼ tsp of black pepper powder in a bowl. Add 1 cup of water and make a batter. Also, take bread crumbs as required for coating the cutlets in a separate bowl and keep it beside the batter.
- Now, take some suji vegetable cutlet mixture in your hands and press it to shape it into a cutlet. Dip it in the prepared batter and then roll it in bread crumbs to coat nicely.
- Heat sufficient amount of cooking oil in a skillet and deep fry these coated suji vegetable cutlets until golden brown and crispy. Remove when done.
- Your crispy and tasty suji vegetable cutlets are now ready. Serve them hot with ketchup.
