Suji Aloo Cutlet Potatoes cutlets deep fried with suji coating. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 14 Apr 2016 in Recipes Course New Update Main Ingredients Semolina, Potatoes Cuisine Indian Course Snacks and Starters Prep Time 31-40 minutes Cook time 41-50 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Non Veg 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 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. 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. 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. Drain and place them on absorbent paper. Serve hot with any green chutney. Nutrition Info Calories 2092 Carbohydrates 43.2 Protein 323.9 Fat 69.8 #Bread crumbs #Egg yolk #Fresh coriander leaves #Potatoes Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article