Semolina Vegetable Cutlets

This is Hoorbanu Iqbal's recipe from the Thursday magazine dated April 20th-26th'2006. Enjoy these as an evening snack or a mid-day snack at brunch or at picnics or as an appetiser - the choice is yours!

• Ready In: 40 mins
• Serves: 2-3

Ingredients

• 1  cup semolina
• 2  cups water
• 1⁄2 teaspoon salt
• 2  tablespoons  shredded cabbage
• 2  tablespoons  shredded beetroots
• 2  tablespoons  shredded bell peppers
• 2  tablespoons  finely cut green beans
• 2  tablespoons  boiled green peas
• 1  green chili, chopped
• 2  tablespoons fresh coriander leaves, chopped
•  salt
• 1  teaspoon  ginger-garlic paste
• 1  teaspoon cumin powder

Directions

1. Boil water and salt in a pot.
2. Add semolina and stir well.
3. Cook until the water is absorbed.
4. Allow the mixture to cool.
5. Fold in all the other ingredients.
6. Knead well and shape into cutlets(the shape you give is your choice).
7. Shallow fry the cutlets in oil.
8. Drain on clean kitchen paper towels.
9. Serve hot with green chutney or tomato ketchup.
10. Enjoy!