Experience the magic of Indian street snacks at home with these irresistibly crispy Suji Besan Cutlets. Crafted from a blend of nutty chickpea flour (besan) and smooth semolina (suji), these golden-fried bites offer a delightful crunch and a burst of aromatic flavors from ajwain, fresh herbs, and a gentle spice kick. Unlike the usual vegetable-based patties, this unique recipe features a soft, melt-in-your-mouth texture thanks to the creamy batter, balanced with a perfectly crisp outer layer. Whether you shape them into classic cutlets for an elevated sandwich patty or roll them into bite-sized balls for a playful party snack, these treats are certain to steal the spotlight at your next gathering.
What makes these cutlets stand out is their versatility and simplicity. Easily adaptable to include your favorite vegetables, and equally delicious whether deep-fried for extra crunch or baked for a lighter option, these snacks cater to every palate. Serve them piping hot with tangy tomato sauce or zesty green chutney for that authentic street-food experience, or layer into wraps and sandwiches for a quick meal. Perfect for evening tea, lunchbox surprises, or entertaining a crowd, Suji Besan Cutlets are the ultimate answer to your snack cravings.
Crispy Suji Besan Cutlet: Rava Besan Ball Snacks
Print RecipeIngredients
- ½ cup suji (fine semolina/rava)
- ½ cup besan (gram flour)
- ¼ tsp turmeric powder
- ¾ tsp salt
- 1½ cup water
- 2 tsp oil
- ¼ tsp ajwain (carom seeds)
- Pinch of hing (asafoetida)
- ½ onion, finely chopped
- Few curry leaves, chopped
- 2 green chillies, finely chopped
- ½ tsp ginger paste
- 2 tbsp fresh coriander, finely chopped
- 1 tsp lemon juice
- Oil for frying
Instructions
In a large mixing bowl, combine suji, besan, turmeric powder, and salt.
Gradually whisk in water, stirring to form a smooth, lump-free batter.
Heat oil in a deep pan or kadai. Add ajwain and a pinch of hing and let them sizzle for a few seconds.
Pour in the suji-besan batter, stirring continuously over medium heat.
Continue cooking and stirring until the mixture thickens and begins to pull away from the sides of the pan.
Transfer the dough to a mixing bowl and leave to cool slightly.
Add finely chopped onion, curry leaves, chillies, ginger paste, coriander, and lemon juice. Mix to form a soft dough.
Lightly oil your hands and form the dough into small balls or desired cutlet shapes.
Heat oil for frying. Fry the cutlets or balls, turning occasionally, until golden brown and crisp on all sides.
Alternatively, arrange on a greased baking tray, spray with oil, and bake in a preheated oven at 180°C for 25 minutes until golden.
Serve hot with tomato sauce or chutney.
Notes
Tips:
Experiment by adding other vegetables like sweet corn, capsicum, peas, or carrots for extra taste and color., Feel free to shape the mixture into patties, balls, or even sticks—there are no strict rules., For a guilt-free version, opt to bake or shallow fry instead of deep frying without compromising on crispiness., Cool the dough only slightly before shaping to prevent it from drying out and cracking.
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