How to make Suji Aloo Cutlet -

Potatoes cutlets deep fried with suji coating.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Semolina, Potatoes (आलू)

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Suji Aloo Cutlet checkout Vegetable Upma, Rawa Dosai, Suji Aur Dahi Ka Cake, Kuzhi Uppu Paniyaram . You can also find more Snacks and Starters recipes like Muthia Vaghareli Roti Quickest Dahi Bhalla Shakarkand ki Tikki

Suji Aloo Cutlet

Suji Aloo 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 : 31-40 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Suji Aloo Cutlet Recipe

  • Semolina 1 1/4 cups

  • Potatoes boiled and grated 6 medium

  • Egg yolk 1

  • Butter 2 tablespoons

  • Milk hot as required

  • Salt to taste

  • Black pepper powder 1/2 teaspoon

  • Fresh coriander leaves chopped 1 tablespoon

  • Bread crumbs (optional) as required

  • Egg 1

  • Oil to deep fry


Step 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.

Step 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.

Step 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.

Step 4

Drain and place them on absorbent paper. Serve hot with any green chutney.

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MasterChef Sanjeev Kapoor

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 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.