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LEFTOVER SOOJI UPMA CUTLET

SOOJI CUTLET / LEFTOVER UPMA CUTLET

INGREDIENTS

  • Rawa / sooji – ½ cup
  • Oil – 1 tsp
  • Water – 1 1/4 or 1 ½ cup  
  • Salt to taste
  • Boiled corn – 2 or 3 tbsp
  • Carrot  grated – 2 tbsp
  • Beetroot grated – 2 tbsp
  • Finely chopped onion – ¼ cup
  • Green Chilli ginger garlic paste – 1 tbsp
  • Garam masala – ½  tsp
  • Chaat masala – ½ tsp
  • Amchur pwdr – ¼ tsp
  • Finely chopped coriander leaves – 3 tbsp
  • Fresh or dry bread crumbs – ¼ cup
  • Maida or corn flour slurry
  • Oil to deep fry /shallow fry

METHOD

Roast the sooji slightly till aromatic for 2 or 3 mins , Colour should not change .

Boil  water + salt + 1 tsp oil .

As soon as it starts boiling start adding the sooji little by little – keep stirring while adding so that no lumps are formed .

Stir and cook for 1 or 2 mins on low flame .

Cook till dry and the mixture leaves the side of the pans .

Remove on a big plate , Spread and allow it to cool.

Once cooled add all other ingredients and mix well .

Knead it into a soft dough .

Divide into equal portions . [ little big than marble size ] roll each portions into smooth balls or any shape  .

Dip the cutlet in maida or cornflour slurry .No roll each cutlet with dry bread crumbs .

Refrigerate the coated balls for some time , minimum 15 mins or more – you can use it the next day also.

Heat oil in a pan ,gently slide in the balls and deep fry till golden brown on medium flame – don’t burn it .

Serve hot with chutney / ketchup /dips .

NOTES

  1. In this recipe instead of mashed potatoes ,we are using sooji .
  2. U can directly fry the balls without coating bread crumbs , just add few tbsp of cornflour for binding and fry directly.
  3. Fry on medium flame – not low or high .
  4. If the mixture is loose ,you can add 1 or tbsp of corn flour .

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