For the dough
- 1 cup Suji
- 1 cup Milk
- 1 cup Water
- Salt to taste
- 1 tsp ghee
For the filling
- 100 g paneer
- 12-15 raisins
- 3-4 cashew nuts, finely chopped
- 3-4 almonds, finely chopped
- 1/2 tsp green chillies, finely chopped
- 1/2 tsp ginger, grated/finely chopped (optional)
- black pepper to taste
- salt to taste
For the dough:
- Add ghee in a kadahi/wok
- when warm, add the suji and fry for 2-3 mins on low heat. Suji should notchange colour. Add salt, lesser than what should make ideal taste.
- mix the water and milk together and add to the sooji mixture and keep on stirring.
- within minutes it will be like a dough.
- once it is like the Chapati dough switch off the gas and cover the mixture. Set aside for a few minutes until cooled to room temperature.
- Once cooled mix it with hands to make the mixture smooth.
For the filling
- Crush paneer and add all the ingredients. Mix well.
** You can omit any dry fruits if u want or increase the quantity as per your taste.
- take a small portion the the dough, make a ball of it and press it.
- fill up a spoon of filling mixture in it and close the ends to form a ball.
- give the desired shape. You can shape it like cylinders, tikki, hearts, ellipse or leave it like round balls. make all cutlets in the same fashion.
- warm the refined oil in a kadahi.
- put 2-3 spoons of suji on a plate and roll the cutlet on it and then deep fry it in warm oil on medium heat till golden brown, do not make it very dark brown.
Serve with tomato ketchup and/or coriander or mint chutney.