How to make Suji Vegetable Star Cutlet -
Cutlets made from vegetables and suji.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Semolina, Milk (दूध)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Suji Vegetable Star Cutlet checkout Vegetable Upma, Rawa Dosai, Suji Aur Dahi Ka Cake, Kuzhi Uppu Paniyaram . You can also find more Snacks and Starters recipes like Chicken Keema Pattice Bhajanee Thalipeeth Papad Cones - SK Khazana Sweet Buns
Suji Vegetable Star Cutlet Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 21-25 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Suji Vegetable Star Cutlet Recipe
Semolina 1 cup
Milk
Carrot 1 large
French beans 15
Zucchini 1
Ginger 1 inch piece
Garlic 5-6 cloves
Milk 3 cups
Salt to taste
Black pepper powder to taste
Gram flour (besan) 1/2 cup
Red chilli powder 1 teaspoon
Oil to deep fry
Method
Step 1
Peel, wash and finely chop carrot and zucchini. String, wash and finely chop French beans. Peel, wash and roughly chop ginger and garlic and grind into pastes separately.
Step 2
Heat milk in a pan and bring it a boil. Add semolina, chopped vegetables, salt and pepper. Stir and cook till suji leaves the sides of the pan. Grease a tray.
Step 3
Spread cooked semolina flatly in it. Cut out with a star-shape cutter. Keep aside. Mix together besan, ginger paste, garlic paste, red chilli powder and salt to taste. Add sufficient water to make a smooth and thin batter.
Step 4
Heat sufficient oil in a kadai. Dip semolina cutlets in besan batter and fry on medium heat till light brown. Drain onto an absorbent kitchen paper. Serve with chutney.
Nutrition Info
Calories : 1722 Kcal
Carbohydrates : 54.5 gm
Protein : 230.8 gm
Fat : 64.5 gm
Other : 16.7mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
