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.