Easy and Delicious Cutlet Recipe for Rainy Days
Savoring Rainy Days with Homemade Cutlets
As the rainy season sets in, the desire for hot and crispy snacks intensifies. There's nothing quite like enjoying a delicious cutlet while sitting on the balcony during a downpour, which truly enhances the joy of the season. However, making fresh cutlets daily can be quite a task for many. To make things easier, we present a simple recipe that allows you to prepare the mixture once and store it in the freezer, ready to use throughout the month. This recipe, crafted by Chef Sparsh Narula, not only tastes fantastic but also saves you time.
To create these delightful cutlets, begin by finely chopping onions, capsicum, and carrots. Feel free to include any other vegetables you prefer. Heat a small amount of oil in a pan and lightly sauté these vegetables. There’s no need to cook them completely; just sauté until the raw flavor dissipates and the aromas develop.
Next, incorporate a cup of semolina (sooji) into the pan and roast it thoroughly while stirring continuously. This roasting process enhances both the flavor and texture of the cutlets. Once the semolina reaches a light golden hue, add salt, red chili powder, black pepper, chaat masala, or any spices you like, and mix well. When the spices release their fragrance, the mixture is ready for the next step.
Then, pour in two cups of water—ensuring the water quantity is double that of the semolina. Keep stirring the mixture to avoid lumps. It will begin to boil in a few minutes. Once boiling, lower the heat, cover the pan, and let it cook for five to seven minutes. During this time, the semolina will absorb all the water, resulting in a thick yet soft mixture.
After cooking, spread the mixture on a large plate or tray to cool. As it cools, it will firm up, making it easier to shape the cutlets. Lightly oil your hands and form the mixture into patties or cutlets of your choice—round, oval, or even heart-shaped. Kids especially enjoy these snacks due to their fun shapes. If desired, you can add a bit of oil to the mixture and knead it like dough for a smoother consistency.
Once shaped, you can cook the cutlets in two ways. For a crispy, market-style finish, deep-fry them in hot oil. Alternatively, for a healthier option, shallow-fry them on a griddle (tawa) with minimal oil. Both methods will yield cutlets that are golden and crispy on the outside while remaining soft and tasty on the inside. Serve these cutlets with green chutney, tomato sauce, or a yogurt-based dip.
The best aspect of this recipe is its long shelf life. You can store the shaped cutlets or patties in a ziplock bag or an airtight container in the freezer. When stored properly, they can last for up to a month. Whenever unexpected guests arrive or you crave a special snack with your evening tea, simply take them out of the freezer and fry. Crispy, delicious cutlets will be ready in minutes. Fry them straight from the freezer without thawing. Ensure the storage bag or container is sealed tightly and handle the cutlets with clean hands. Enjoy these delightful snacks whenever the mood strikes, especially during the rainy season.
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