Hey everyone, it’s John, welcome to our recipe page. Today, I will show you a way to make a special dish, potato semolina cutlets. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Potato Semolina Cutlets is one of the most well liked of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Potato Semolina Cutlets is something which I have loved my entire life.
Recipe of Potato Semolina Cutlets
To get started with this recipe, we have to first prepare a few components. You can cook potato semolina cutlets using 12 ingredients and 5 steps. Here is how you cook that.
Ingredients
The ingredients needed to make Potato Semolina Cutlets:
- Prepare 1/2 bowl semolina
- Take 1/4 bowl curd
- Get 2 Boiled potatoes
- Prepare 1 onion
- Get 2 tb sp chopped coriander leaves
- Get 2 Green chilli
- Take 1 " piece ginger
- Get To taste salt
- Get 1/4 tsp red chilli powder
- Prepare 1/4 tsp garam masala
- Take 1/4 tsp coriander seeds powder
- Prepare Cooking Oil for deep frying
Instructions
Instructions to make Potato Semolina Cutlets:
- Mix semolina and curd in a mixing bowl. Rest for 10 minutes. Then add mashed potatoes and all the ingredients except cooking oil and mix well.
- Knead the mixture like a dough.
- Take a portion of dough and make a ball. Press it between your palms and make a tikki. Like wise make all the tikkis.
- Heat oil in a wok. Add cutlets and deep fry till golden. Flip the side and fry from other side also.
- Serve hot with Tomato ketchup.
As simple as that Simple Way to Prepare Potato Semolina Cutlets
So that is going to wrap it up with this special food potato semolina cutlets recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
Print this page
