Suji cabbage nuggets are crispy, flavorful bites made with a blend of fine semolina (suji), shredded cabbage, and aromatic spices. The mixture is shaped into nuggets, coated with breadcrumbs, and shallow-fried until golden and crispy. These nuggets offer a delightful crunch and the goodness of cabbage, making them a satisfying and nutritious snack or appetizer.
Here’s a recipe for Suji (Semolina) and Cabbage Nuggets:
Ingredients:
- 1 cup fine semolina (suji/rava)
- 1 cup finely shredded cabbage
- 1/2 cup boiled and mashed potatoes
- 1/4 cup finely chopped onions
- 2-3 green chilies, finely chopped (adjust to taste)
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon garam masala
- 1/2 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon chaat masala
- Salt to taste
- 2 tablespoons chopped coriander leaves
- Oil for shallow frying
For Coating:
- 2 tablespoons all-purpose flour (maida)
- Water (to make a thin paste)
- Bread crumbs for coating
Instructions:
- Prepare the Cabbage Mixture: Heat a tablespoon of oil in a pan. Add cumin seeds and let them splutter. Then, add chopped onions and sauté until translucent. Add ginger-garlic paste and green chilies. Sauté for a minute.
- Add finely shredded cabbage and cook for a few minutes until it wilts slightly but remains crunchy. Add salt, garam masala, red chili powder, turmeric powder, and chaat masala. Mix well and cook for another 2-3 minutes. Turn off the heat and let it cool.
- Prepare the Dough: In a mixing bowl, combine fine semolina (suji), mashed potatoes, and the cooled cabbage mixture. Add chopped coriander leaves and mix everything well to form a dough-like consistency. If the mixture is dry, you can add a little water or more mashed potatoes to bind it.
- Shape the Nuggets: Take small portions of the mixture and shape them into nuggets or cylindrical shapes. Ensure they are firmly shaped to prevent cracks.
- Coating: In a bowl, mix all-purpose flour with water to form a thin paste. Dip each nugget into the paste and then coat it evenly with breadcrumbs. Repeat the process for all the nuggets, ensuring they’re coated properly.
- Frying: Heat oil in a shallow frying pan on medium heat. Once the oil is hot, carefully place the nuggets in the oil. Fry them until they turn golden brown and crispy on all sides. Use a slotted spoon to remove excess oil and place the fried nuggets on a paper towel to drain any remaining oil.
- Serve: Suji and Cabbage Nuggets are ready to be served hot with ketchup, chutney, or any dipping sauce of your choice.
These crispy nuggets with the goodness of suji and cabbage make for a tasty and healthy snack!
