Name: SEMOLINA OR UPMA CUTLETS recipe by Trupti Kharche at BetterButter
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: To make Upma: 1.5 cups coarse semolina; 1 large onion, finely chopped; 1 dried red chilli; 1-2 green chilli, finely chopped; ½ carrot, finely diced; ½ cup frozen peas; ½ cup french beans, finely chopped; ½ tsp mustard seeds; ½ tsp cumin seeds; ½ tsp sugar; 1 tsp ginger, grated; 1 tbsp cashewnuts, roughly crushed (optional); 1 tbsp chana dal/Bengal gram; 2 tbsp udal dal / black gram; 1 sprig curry leaves; 1 tbsp ghee or clarified butter; 3 cups water; salt to taste; For cutlet: 2 cups leftover Upma; 3 large potatoes, boiled, peeled and mashed; ½ tsp chilli powder; ½ tsp cumin powder/jeera; ½ tsp garam masala powder; chopped mint and coriander leaves; salt and pepper to taste

ABOUT SEMOLINA OR UPMA CUTLETS RECIPE

t is a very traditional savoury thick porridge like dish in India made from semolina ( Rava or Sooji) and veggies and tempered with a few spices. It is mainly eaten for breakfast but delicious as a tea time snack as well. This recipe is also very healthy wholesome and can be intensified with flavours of your choice. It is also a great way to get your kids get their dose of veggies disguised this way.

Ingredients Serving: 4

To make Upma: 1.5 cups coarse semolina
1 large onion, finely chopped
1 dried red chilli
1-2 green chilli, finely chopped
½ carrot, finely diced
½ cup frozen peas
½ cup french beans, finely chopped
½ tsp mustard seeds
½ tsp cumin seeds
½ tsp sugar
1 tsp ginger, grated
1 tbsp cashewnuts, roughly crushed (optional)
1 tbsp chana dal/Bengal gram
2 tbsp udal dal / black gram
1 sprig curry leaves
1 tbsp ghee or clarified butter
3 cups water
salt to taste
For cutlet: 2 cups leftover Upma
3 large potatoes, boiled, peeled and mashed
½ tsp chilli powder
½ tsp cumin powder/jeera
½ tsp garam masala powder
chopped mint and coriander leaves
salt and pepper to taste

Instructions

Dry roast semolina in a pan until the colour changes slightly on medium heat. Be sure to stir this continuously as it can easily burn. This takes approx. 7 -8 mins
Take it off the heat and transfer to a bowl. Set aside to cool. In another deep pan, heat 1 tbsp ghee or clarified butter.
When the ghee is hot, add the mustard seeds. Once they crackle add the cumin seeds along with chana dal and urad dal.
Fry until golden brown. Add cashewnuts and fry until it is golden as well. Add the dried red chilli, chopped green chilli, ginger, curry leaves and saute for a few minutes
Now add the finely chopped onions and saute until it becomes translucent. Add chopped veggies and peas and fry until partially cooked.
Add 3 cups of water with sugar and salt as required and bring to a rolling boil. ( the ratio is always 1:2 – 1 cup semolina to 2 cups of water)
Taste the mixture at this point for seasoning and adjust accordingly. It is much easier to do it now rather than when the upma is cooked so it distributes evenly.
Add the semolina and stir immediately until all the water is absorbed. Cover and allow to steam for 5 minutes on the low flame.
Drop little spoonfuls of the remaining ghee on top and steam for 2 minutes. set aside to cool
To make cutlets: Remember that the upma or semolina mixture should be cold. This makes it easier to shape. Combine all ingredients listed under cutlets and bring all together into a dough. It is ok to have potato lumps in the mixture.
Shape into round cutlets or any shape as you desire. If required you can roll this on breadcrumbs for extra crunch. I skipped this part since the mixture has enough semolina to give it a crisp exterior.
Heat some oil in a broad pan on medium heat to shallow fry the cutlets. Fry for 5 mins on each side.
Serve hot with green chutney or sauce / dippings of your choice.

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