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.
