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

Upma Fritters Recipe Card

Upma Fritters

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.    

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 Cinnamon and Vanilla Pancakes with Poached Strawbe, Wonton Cups, Golden Paneer Tricone, Wheat Cookies.

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


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.