Suji Aloo Cutlet

Ingredients list for Suji Aloo Cutlet

• 1 1/4 cups Semolina
• 6 medium Potatoes boiled and grated
• 1 Egg yolk
• 2 tablespoons Butter
• as required Milk hot
• to taste Salt
• 1/2 teaspoon Black pepper powder
• 1 tablespoon Fresh coriander leaves chopped
• as required Bread crumbs (optional)
• 1 Egg
• to deep fry Oil

Method

1. Place potatoes in a deep bowl. Add egg yolk, butter and enough hot milk and knead to make a dough of firm consistency. Add salt, black pepper powder and coriander leaves and mix.
2. Add breadcrumbs if the dough is soft. With floured hands divide the mixture into eight equal portions and roll them into balls and press them lightly to make cutlets. Refrigerate cutlets for at least thirty minutes or till they are firm and cold.
3. Shape them into hearts. Heat sufficient oil in a kadai. Beat the egg in a small bowl. Keep the suji in a plate. Dip the cutlets in the egg, roll them in suji and gently slide them in, a few at a time, into the oil and deep-fry till they are light golden brown.
4. Drain and place them on absorbent paper. Serve hot with any green chutney.

Nutrition Info