suji besan cutlet recipe | rava besan cutlet | suji besan ball snacks

Ingredients

• ½ cup suji / rava / semolina, fine
• ½ cup besan / gram flour
• ¼ tsp turmeric
• ¾ tsp salt
• 1½ cup water
• 2 tsp oil
• ¼ tsp ajwain / carom seeds
• pinch hing / asafoetida
• ½ onion, finely chopped
• few curry leaves, chopped
• 2 chilli, finely chopped
• ½ tsp ginger paste
• 2 tbsp coriander, finely chopped
• 1 tsp lemon juice
• oil for frying

Steps

1. Put ½ cup suji, ½ cup besan, ¼ tsp turmeric, and ¾ tsp salt in a large bowl.
2. Whisk in 1½ cup water.
3. Make the batter smooth and free of lumps.
4. Warm 2 tsp oil in a large kadai and sauté ¼ tsp ajwain and a pinch of hing.
5. Pour in the prepared suji-besan batter and mix thoroughly.
6. Keep stirring until thickened.
7. Stir further until the mixture holds its shape and begins pulling away from the pan.
8. Move the dough to a large mixing bowl and cool slightly.
9. Add ½ onion, a few curry leaves, 2 chilli, ½ tsp ginger paste, 2 tbsp coriander, and 1 tsp lemon juice.
10. Mix thoroughly into a soft dough.
11. Oil your hands and shape into small balls.
12. Deep-fry in hot oil with occasional stirring, or preheat and bake at 180 degree celcius for 25 minutes.
13. Fry the pakora until golden and crisp.
14. Serve the suji besan cutlets or balls with tomato sauce.