- Heat a pan with 2 tsp oil and then to it add 1 tsp ginger paste, 2 green chilies, ½ cup of cabbage, ½ cup grated carrot, ½ cup finely chopped capsicum and sauté all the veggies well for 1 to 1.5 minutes. Take 2 tbsp refined flour in a bowl and add little water to it. Mix it well till it becomes smooth. Add water in less quantity first and mix the batter well. Now add 2 cups of water to the pan followed by ¾ tsp salt or to taste. Cover with the lid to bring it to boil quickly.When the water starts simmering, add 1 cup of semolina to it. Mix it well and turn of the flame. Cover the vessel and keep aside for 5 minutes to set. To the refined batter add ¼ tsp salt or to taste, ¼ tsp coarsely ground black pepper powder and mix well. After 5 minutes remove the lid and stir the dough nicely. Add a little chopped green coriander to it and mix well. Transfer the dough into a bowl to let it cool down and then start making the cutlets. Meanwhile take oil in a wok and place it in flame for heating. Keep the flame low.To make cutlets, grease your hands with some oil and pinch small lump from the dough. Bind the dough into a round dough ball and then flatten it. Now coat the prepared cutlets with bread crumbs. First dip the cutlet in the refined flour batter, and then cover it in bread crumbs. Press the cutlets slightly with your hands to set the bread crumbs nicely. Cover all the cutlets with bread crumbs. Put oil in wok to heat. Gently slide the cutlets into the oil to fry. Put the flame to medium. Press the cutlets and slide them into oil. Fry the cutlets till they turn golden brown in color, flip the sides and continue frying. Serve hot.
Rava cutlet
#myrecipe
By Sai Charan
Mar, 22nd
536
Servings
2 persons
Cook Time
30 minutes
Ingredients
10
- 12
Ingredients
- Semolina
- Capsicum
- Carrot
- Cauliflower
- Maida
- Corinader
- Green chillies
- Ginger garlic paste
- Salt
- Pepper
- Bread crumbs
- Oil
