Dry roast the suji. Take a pan add 1cup of water and bring it to one boil. Then add yellow bellpeppers, red bellpeppers, onion, corn, carrot to it. cook it in a low flame for 3min.
Mix them well that there will not be any lumps. Cool it down. In warm condition make small tikkis out of it.
Take a bowl add the maida and 2tbs water and mix them. In an another bowl add breadcrumbs and chilliflakes and mix them well. Dip the suji cutlets into the maida slurry. Then coat with the breadcrumbs.
Heat a pan and add some oil. Heat the oil then keep your cutlets into it. after some time flip it. Cook it from both the side in medium flame.
