Semolina Vegetable Cutlets Recipe

Name: Semolina Vegetable Cutlets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup semolina; 2 cups water; 1/2 teaspoon salt; 2 tablespoons shredded cabbage; 2 tablespoons shredded beetroots; 2 tablespoons shredded bell peppers; 2 tablespoons finely cut green beans; 2 tablespoons boiled green peas; 1 green chili, chopped; 2 tablespoons fresh coriander leaves, chopped; salt; 1 teaspoon ginger-garlic paste; 1 teaspoon cumin powder

Servings: persons

1 cup semolina
2 cups water
1/2 teaspoon salt
2 tablespoons shredded cabbage
2 tablespoons shredded beetroots
2 tablespoons shredded bell peppers
2 tablespoons finely cut green beans
2 tablespoons boiled green peas
1 green chili, chopped
2 tablespoons fresh coriander leaves, chopped
salt
1 teaspoon ginger-garlic paste
1 teaspoon cumin powder

1
Boil water and salt in a pot.
2
Add semolina and stir well.
3
Cook until the water is absorbed.
4
Allow the mixture to cool.
5
Fold in all the other ingredients.
6
Knead well and shape into cutlets(the shape you give is your choice).
7
Shallow fry the cutlets in oil.
8
Drain on clean kitchen paper towels.
9
Serve hot with green chutney or tomato ketchup.
10
Enjoy!

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup semolina, 2 cups water, 1/2 teaspoon salt, 2 tablespoons shredded cabbage, and more.

Yes, Semolina Vegetable Cutlets falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Semolina Vegetable Cutlets

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