To make Suji/Rava Cutlet, start by mixing 2 cups of semolina (rava) with 1 cup of finely chopped mixed vegetables, salt, black pepper, cumin powder, and coriander powder in a bowl until you achieve a dough-like consistency. Shape the mixture into small cutlets, then coat each cutlet with bread crumbs. Heat oil in a frying pan over medium heat and shallow fry the cutlets until they are golden brown on both sides. Finally, remove them from the pan and place them on a paper towel to absorb excess oil.

Yes, Suji/Rava Cutlets are completely vegetarian as they are made with semolina and mixed vegetables. This makes them a great snack option for vegetarians and can also be enjoyed by those following a plant-based diet.

If you need a substitute for semolina in Suji/Rava Cutlet, you can use fine cornmeal or even breadcrumbs as a base. However, keep in mind that the texture and flavor may vary slightly. For a gluten-free option, consider using chickpea flour or a gluten-free flour blend.

To store leftover Suji/Rava Cutlets, allow them to cool completely, then place them in an airtight container. They can be refrigerated for up to 3 days. For longer storage, you can freeze them. Just ensure they are well-wrapped to prevent freezer burn, and they can last for up to a month. Reheat in an oven or air fryer for the best texture.

Suji/Rava Cutlets pair wonderfully with a variety of dips and side dishes. You can serve them with mint chutney, tamarind sauce, or yogurt dip for added flavor. A fresh salad or a side of pickles can also complement the cutlets nicely, making for a delicious snack or appetizer.