How to make Upma Fritters -
Upma served differently – deep-fried.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Semolina (rawa/suji) (रवा/सूजी), Oil (ऑइल)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Upma Fritters checkout Vegetable Upma, Kuzhi Uppu Paniyaram, Maddur Vade, Tootak . You can also find more Snacks and Starters recipes like Corn N Allo Cutlets Sev Puri With Mango Salsa Roasted Corn And Jalapeno Souflle Dal Pakwaan - SK Khazana
Upma Fritters Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 6-10 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Upma Fritters Recipe
Semolina (rawa/suji) 1 cup
Oil ½ tablespo + to deep fry
Mustard seeds 1 teaspoon
Asafoetida ¼ teaspoon
Green chillies finely chopped 1-2
Curry leaves 7-8
Dried red chillies 3-4
Onion finely chopped 1 medium
French beans stringed and finely chopped 7-8
Carrot peeled and grated 1 medium
Ginger finely chopped 1 inch
Salt to taste
Fresh coriander leaves chopped 1 tablespoon
Method
Step 1
Heat oil in a non-stick pan. Add mustard seeds and let them splutter.
Step 2
Add asafoetida, green chillies, curry leaves and dried red chillies and mix. Add onions, mix and sauté till golden.
Step 3
Add French beans and carrot, mix and sauté for 2 minutes.
Step 4
Add ginger, mix and sauté for 1minute. Add semolina, mix and cook for 1 minute.
Step 5
Add salt, mix and cook for 1minute. Add 2 cups water, stir to mix and cook till dry.
Step 6
Add coriander leaves and mix well. Transfer onto a plate and set aside to cool.
Step 7
Heat sufficient oil in a pan.
Step 8
Divide the prepared upma into equal portions, shape each portion into a ball and deep-fry in hot oil till golden. Drain on absorbent paper.
Step 9
Serve hot with green chutney.
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
