Are you looking for a quick, easy, and incredibly delicious Indian breakfast or snack? Look no further than Aloo Suji Snack, a crispy and flavorful treat that's perfect for any time of day. This simple recipe combines the humble potato with semolina (suji) to create a delightful texture and taste that's both satisfying and surprisingly versatile. Imagine the satisfying crunch with each bite, the subtle spice notes awakening your senses, and the comforting warmth spreading through you – all in just a few minutes! It's the ideal solution for busy mornings or a satisfying midday pick-me-up.
This irresistible Aloo Suji Snack is unbelievably easy to make, requiring only a handful of readily available ingredients and minimal cooking time. Forget complicated recipes and lengthy preparations; this dish is a testament to the beauty of simple cooking. Ready to dive into the crispy goodness? Let's get started with the step-by-step instructions below!
Tools Needed
- Grater
- Pan
- Bowl
- Knife
- Spoon
- Strainer
Ingredients
- Raw Potatoes: 2
- Oil: 2 tablespoons
- Black Mustard Seeds: 1 teaspoon
- Cumin Seeds: 1/2 teaspoon
- Green Chilies: 4-5, finely chopped
- White Sesame Seeds: Optional
- Coriander Leaves: Finely chopped, a lot
- Water: 2 cups
- Semolina (Sooji): 1 cup
- Salt: 1/2 teaspoon (or to taste)
- Chili Flakes: 1 teaspoon (or to taste)
Step-by-Step Instructions
Step 1. Prepare the Potato and Semolina Mixture
- Peel and grate the raw potatoes. Immediately submerge them in water to prevent discoloration.
- Wash the grated potatoes thoroughly 3-4 times to remove excess starch.
- Heat oil in a pan. Add mustard seeds and cumin seeds. Once they splutter, add green chilies and sauté for 2-3 minutes.
- Add coriander leaves and sauté for 1-2 seconds.
- Add water, semolina, salt, and chili flakes. Stir well and bring to a boil.
- Add the squeezed, well-drained grated potatoes to the boiling mixture.
- Cook for 2-3 minutes until slightly thickened.
- Gradually add the semolina, stirring continuously to prevent lumps, until a dough-like consistency is reached.
- Cook on low heat for 4-5 minutes, stirring constantly, until the mixture pulls away from the sides of the pan.
Step 2. Shape and Set the Mixture
- Transfer the mixture to an oiled plate or tray and spread it evenly to about 1/2 inch thickness.
- Let it cool and set for 30-60 minutes.
Step 3. Cut and Fry the Snacks
- Once set, cut into desired shapes (triangles, squares, etc.).
Step 4. Crisp to Perfection
- Heat oil in a pan over high heat. Fry the cut pieces until golden brown and crispy (about 4-5 minutes per batch).
Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas
Tips
- The snack can be stored for up to a week. Fry as needed.
- Fry the snack on high heat to achieve crispiness and prevent oil absorption.
Nutrition
- N/A
FAQs
1. Can I use other vegetables in this recipe besides potatoes?
Yes! You can add finely chopped onions, carrots, or peas for extra flavor and nutrition. Just ensure they're cooked before adding the semolina.
2. What if my snack is too dry or too wet?
If it's too dry, add a little more water, one tablespoon at a time, while mixing. If it's too wet, add a little more semolina. The consistency should be like thick porridge.
This Crispy Potato & Semolina Snack is a fantastic addition to your breakfast repertoire, offering a delightful balance of textures and flavors. Its simplicity makes it perfect for busy week mornings, while its deliciousness ensures it'll become a family favorite. So, enjoy this easy and satisfying recipe, and savor every crispy bite!