SEMOLINA CROQUETTE KEBAB / LEFTOVER VEGITABLE UPMA CUTTLET

Preparation time: 30 minutes
Cooking time : 10-15 minutes
Serves :6


Ingredients:
1/2 cup dry roasted semolina(suji)
1 finely chopped onion
1/2" ginger grated or finely chopped
2-3 cloves of garlic finely chopped
1- green chilies finely chopped
1/2 cup finely chopped vegetables (carrot,capsicum,peas,corn,cauliflower,beans etc.)
2 tbsp oil + oil for deep frying
1 big or two small boiled potatoes
salt and pepper to taste
1/2 tsp catch sabzi masala
1/2 tsp dhania powder
1/2 lemon's juice
2 tsp chopped coriander
2 tbsp maida (all purpose flour
1 tbsp corn flour dissolved in 1/2 to 1 tbsp water to make a thick slurry
1/2 cup bread crumbs

Method (vidhi):

1. Heat 2tbsp oil in a pan .
2. Add finely chopped ginger,garlic,onion, green chilies stir for a minute or two till the onions become pink in color.
3. Now add rest of the finely chopped vegetables and stir till they become tender.
4. Add salt,pepper,coriander powder and sabzi masala and mix well.
5. Now add dry roasted semolina and stir for a while.
6. Add one and a half cup water and lemon juice and stir till all of the mixture come together and leaves sides of the pan.  Keep aside and let it get completely cold.
7. Mash boiled potatoes and add them to the prepared mixture or upma,add chopped coriander and mix well.
8. Check for salt if o.k then proceed further otherwise add some salt to it.
9. Make kebabs of desired shape and size, roll them in dry maida then dip them in the cornflour slurry then roll them in bread crumbs and deep fry in hot oil till they become golden in color. 
10. Serve hot with ketchup or a dip of your choice.