• Rava Vegetable Cutlet
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INGREDIENTS


 Rava Vegetable Cutlet 

Servings - 2 - 3

INGREDIENTS


Oil - 2 tablespoons

Cumin - 1 teaspoon

Green chili - 2 teaspoons

Ginger garlic paste - 1 tablespoon

Onions - 45 grams

Bell pepper - 45 grams

Carrot - 45 grams

Cauliflower - 45 grams

Green beans - 40 grams

Cabbage - 45 grams

Salt - 1 teaspoon

Black pepper - 1 teaspoon

Water - 550 milliliters

Semolina - 240 grams

Coriander - 2 tablespoons

All purpose flour - 70 grams

Corn flour - 30 grams

Salt - 1/4 teaspoon

Black pepper powder - 1/4 teaspoon

Water - 200 milliliters

Bread crumbs - for coating

Oil - for frying

PREPARATION

1. Heat 2 tablespoons oil in a skillet, add 1 teaspoon cumin, 2 teaspoons green chili, 1 tablespoon ginger garlic paste and stir for 1 - 2 minutes.

2. Then, add 45 grams onions and fry till translucent.

3. Now, add 45 grams bell pepper, 45 grams cauliflower, 40 grams green beans, 45 grams cabbage and mix it well.

4. Cook for 5 - 7 minutes on medium heat.

5. Add 1 teaspoon salt, 1 teaspoon black pepper, 550 milliliters water and mix it well.

6. Cover it with lid and cook for about 10 - 15 minutes on medium heat.

7. Open the lid and give it a nice stir.

8. Then, add 240 grams semolina, 2 tablespoons coriander and mix it well.

9. Again cover it with lid and cook for about 5 minutes on medium heat.

10. Open the lid and give it a nice stir.

11. Remove it from heat.

12. In a bowl, add 70 grams all purpose flour, 30 grams corn flour, 1/4 teaspoon salt, 1/4 teaspoon black pepper powder, 200 milliliters water and mix it well to make a thick batter.

13. Take some rava mixture in your hands and shape it into a cutlet.

14. Dip it in the prepared mixture and the roll it in bread crumbs.

15. Coat the cutlet properly.

16. Heat sufficient oil in a skillet and deep fry these until golden brown and crispy.

17. Drain it on an absorbent paper.

18. Serve hot with ketchup.