What makes sooji cutlets soft? Chef Ranveer Brar explains, shares easy recipe

Sooji or rawa cutlets are a soft, savoury snack common in desi homes. However, many young cooks struggle to achieve the right texture in the dish, which can become hard and grainy if not prepared properly.

Ranveer Brar shares his recipe for veg sooji cutlet. (@RanveerBrar/YouTube)

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Taking to Instagram on April 15, celebrity chef and Masterchef India judge Ranveer Brar shared the secret to getting the texture right every time. According to the chef, the key to keeping sooji cutlets soft is giving the dish sufficient time to cook.

In his words, “It is important to cook rawa (sooji) properly. The liquid present in the rawa will make it soft and provide the correct texture for the cutlets. If you take the rawa mixture off the heat early, instead of soft rawa cutlets, you will be left with ones hard enough to break your teeth and with a grainy texture.”

“Rawa takes time to absorb the water,” he stated. “Cooking is a function of time and temperature.”

The complete recipe for Ranveer’s veg sooji cutlet is presented as follows. It takes approximately 30 minutes to prepare and cook, and serves two.

Ingredients for veg sooji cutlet

For tadka

• 1 tbsp Oil
• 1 tsp Cumin seeds
• ½ inch Ginger, chopped
• 1 Carrot, peeled, finely chopped
• 5-10 French beans, chopped
• 2-4 Green chilli, chopped
• Prepared tandoori curd mixture
• 2 tbsp Coriander leaves, chopped

For tandoori curd mixture

• 1 cup Curd, beaten
• Salt to taste
• ½ tsp Sugar
• 1½ tsp Black pepper powder
• ½ tsp Cardamom powder
• 1 tbsp Degi red chilli powder
• ½ tbsp Coriander powder
• A pinch of asafoetida (hing)
• A pinch of cumin powder
• 1 tsp Ginger garlic paste
• 1 cup Water
• ⅔ cups Semolina (sooji, rawa)
• Oil for shallow fry

For slurry

• ½ cup Refined flour
• Water as required
• Salt to taste

Other ingredients

• ⅓ cup Pizza cheese blend
• 1½ cup White bread crumbs (for coating)

For garnish

Method of preparation

For tadka

1. Heat oil in a kadai, add cumin seeds and let it splutter well.
2. Add ginger and saute it well, add carrot, French beans, green chilli and saute for two to four minutes.
3. Add the prepared tandoori curd mixture and mix it well.
4. Cook until the semolina absorbs all the water.
5. Transfer the mixture into the large bowl. Let it come to room temperature.
6. Add coriander leaves and mix everything well.

For tandoori curd mixture

1. In a bowl, add curd, salt to taste, sugar, black pepper powder, cardamom powder, and degi red chilli powder.
2. Add coriander powder, a pinch of asafoetida, and a pinch of cumin powder.
3. Add ginger-garlic paste and water, and mix well.
4. Add semolina and mix everything well.
5. Keep aside for further use.

For frying

1. Divide the mixture into equal portions, make a dent in the centre and stuff it with cheese.
2. Close it from all sides, dip it into the slurry, and coat it with breadcrumbs.
3. Heat oil in a kadai. Once the oil is hot, slide the cutlet into the hot oil.
4. Once the cutlet is slightly golden, turn it over. Fry the cutlet on medium flame so that it’s cooked from the inside.
5. Remove and place it on a kitchen tissue.
6. Garnish with coriander sprig and serve hot.

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