Vegetable Cutlets with sooji – Shallow fried


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I was planning to prepare Upma and vegetable cutlets since several days. But I did not have enough Sooji or vegetables handy when one-fine day I actually wanted to do so. I am very moody but then have to do my-say whenever I feel like — although my hasty decisions are only for me making sure it has nothing to do with others – after all everyone has a right to be moody and follow their own instincts but without hurting anyone else!!!!! I started anyways – knowing that my experimental attitude will help me get a filling meal even out of lesser ingredients… SO I steam cooked which ever little veggies I had for cutlet and started roasting sooji for Upma.

Ingredients:

1 medium potato – steam cooked
1 medium plaintain – steam cooked
1/4 cup cooked and drained chickpeas
1/2 cup vegetable mix – steam cooked and drained – beans, carrots, corn and peas
1 tbsp clarified butter
pinch of asaefotida
1/2 teaspoon crushed cumin seeds
1/2 teaspoon crushed ajwain seeds
1/2 teaspoon crushed fennel seeds
2 tsp ginger paste
1/2 teaspoon turmeric powder
1/2 teaspoon clove powder
2 teaspoon red chilli powder
1/2 cup sooji – semolina
1/4 cup hot milk + 1/2 cup hot water
2 teaspoon sugar
1 teaspoon lemon juice
1 1/2 teaspoon salt or adjust to taste
1 1/2 cup bread crumbs
2 tablespoon oil

Method:
1. Mash all the vegetables and chickpeas – making sure they are all drained well – then add 1 teaspoon salt and mix well -keep aside.
2. Melt the ghee in a frying pan. Add cumin, ajwain and fennel seeds and let splutter, then add asaefotida, add ginger paste and cook for less than a minute.Add the remaining  dry spices and mix well. Then add sooji and mix well with the spices – stir continously on medium heat for 5-8 minutes until golden brown and then pour the hot liquid mixture slowly stirring continuosly to avoid any lump formation. let the sooji absorb all the liquid and become slightly moist than the Upma consistency. add salt, sugar and lemon juice and mix well. ( I add finely chopped onions and tomatoes with cilantro as soon as the Sooji is cooked because I like these veggies crunchy and raw flavored with Upma- so they were not added with the other spices and ginger earlier – and finally I skipped them altogether as reaching at this step I decided to make only cutlets adding sooji to the steam-cooked veggies!!!!!)
3. Mix well the cooked sooji with the mashed vegetable mixture. Form in cutlet shapes – round, oval, square or any desired shape with cookie cutter can be done.
4. Roll the cutlets in bread crumbs and coat well.
    Unlike other cutlet recipes this does not require dipping in all purpose flour!
5. Heat a pan and turn to medium flame. Add 2-3 teaspoon oil on the pan and then add the 3-4 cutlets or more at a time according to the size    of  the pan vs cutlets. cook until golden brown and flip over. Spread 1-2 teaspoon oil evenly over all the cutlets if required for cooking on the other side as well. It should take about 4 minutes for each sides.
6. Remove and place over paper towel to soak out any excess oil. Serve hot with Chutney.

Variations:
1. Cut the cutlets to bite sized cubes and garnish with spiced yogurt, chopped onions, pomegranate fruit seeds and sev for chaat!
2. Spread cilantro-mint chutney and/or spicy garlic-redChilli chutney on cut-open sides of Pav bread and add sliced tomatoes and cucumber. Place the cutlet and cheese slice in between and serve as an Indian style burger!!! This was our dinner ultimately when I prepared this recipe:):):):):)

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