Everyday Basics
Sooji Veg Cutlets using Indifeast Bansi Sooji
Crispy, wholesome cutlets made with coarse Bansi Sooji, perfect for tea-time, tiffin boxes, or quick evening snacks.
40 mins
Moderate
Ingredients
For the cutlet mixture:
- 1 cup Indifeast Bansi Sooji
- 1½ cups water
- 1 tbsp oil
- ½ cup grated carrots
- ¼ cup boiled peas
- ¼ cup finely chopped onions
- 1 small boiled potato (mashed)
- ½ tsp ginger paste
- ½ tsp turmeric
- ½ tsp red chilli powder
- ½ tsp garam masala
- Salt to taste
- 2 tbsp coriander
For coating:
- 2 tbsp sooji (dry)
- Oil for shallow frying
Method
Cook the Bansi Sooji Base
- Boil water with salt and 1 tbsp oil.
- Add Bansi Sooji slowly, stirring continuously.
- Cook until it forms a soft dough-like mixture.
- Let it cool.
Prepare the Cutlet Mixture
- Add grated carrots, peas, onion, mashed potato, ginger paste, and spices.
- Mix everything well
- Shape into cutlets (round or oval).
Coat & Fry
- Roll each cutlet lightly in dry sooji for extra crispness.
- Heat oil in a pan.
- Shallow fry cutlets until golden and crispy.
- Drain on tissue.
Tips for the Perfect Rava Dosa
- Add cheese in the center for a kids’ version.
- Use mashed paneer instead of potato for extra protein.
- Air fry at 180°C for 10–12 minutes for a healthier option.
- Add chopped spinach for a nutrient boost.
Serve Suggestion
- Mint chutney
- Tomato ketchup
- Green chilli sauce
- Yogurt dip with herbs
