As soon as the rainy season arrives, the craving for hot, crispy snacks increases. There is nothing quite like sitting on the balcony amidst a downpour, enjoying a tasty cutlet—it truly doubles the pleasure of the season. However, preparing fresh cutlets every day can be a hassle for many. To solve this, we are sharing an easy recipe that allows you to prepare the mixture once and store it in the freezer, using it as needed throughout the month. This recipe by Chef Sparsh Narula not only tastes great but also saves time.

To make these special cutlets, start by finely chopping onions, capsicum, and carrots. You can also add other vegetables of your choice if you wish. Heat a little oil in a pan and lightly sauté these vegetables. There is no need to cook them thoroughly; simply sauté them until the raw taste is gone and the flavors are enhanced.

Next, add a cup of semolina (sooji) to the pan and roast it well while stirring continuously. Roasting the semolina improves both the flavor and texture of the cutlets. Once the semolina turns a light golden color, add salt, red chili powder, black pepper, chaat masala, or other spices of your choice, and mix well. When the aroma of the spices fills the air, the mixture is ready for the next step.

After this, add two cups of water—remember, the quantity of water should be double that of the semolina. Keep stirring the mixture constantly to prevent lumps from forming. It will start to boil within a few minutes. Once it boils, reduce the heat to low, cover the pan, and cook for five to seven minutes. During this time, the semolina will absorb all the water, resulting in a thick yet soft mixture.

Once the mixture is fully cooked, spread it out on a large plate or tray and let it cool down. As it cools, the mixture will firm up significantly. Don't worry; this actually makes shaping the cutlets easier. Lightly grease your hands with a little oil and shape the mixture into patties or cutlets of your choice—round, oval, or even heart-shaped. Children especially love these snacks because of their fun shapes. If you prefer, you can add a little oil to the mixture and knead it like dough to make it smoother.

Once shaped, the cutlets can be cooked in two ways. For a crispy, market-style texture, deep-fry them in hot oil. Alternatively, if you prefer a lower-oil option, you can shallow-fry them on a griddle (tawa) with just a little oil. Both methods yield cutlets that are golden and crispy on the outside while remaining soft and delicious on the inside. Serve the prepared cutlets with green chutney, tomato sauce, or a yogurt-based dip.

The best part about this recipe is its long shelf life. You can store the shaped cutlets or patties in a ziplock bag or an airtight container in the freezer. When packed correctly, they stay good for up to a month. Whenever unexpected guests arrive, or you crave a special treat with your evening tea, simply take them straight from the freezer and fry them. Crispy, delicious, market-style cutlets will be ready in minutes. Fry them immediately after taking them out of the freezer; do not wait for them to thaw. Also, ensure the storage bag or container is sealed tightly and handle the cutlets with clean hands. Then, simply enjoy these snacks whenever the mood strikes—especially during the rainy season.

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