Zesty Semolina and Potato Snack   ( Semolina ) 

Semolina and Potato Cutlets: If you’re in the mood for something zesty and delicious for breakfast, you can easily whip up some tasty rolls at home using semolina   ( Semolina )  and potatoes. Whether you have guests visiting or want to pack something fun for your child’s school lunch, these semolina cutlets make for a perfect treat. This snack is incredibly easy to prepare; it gets ready in just 10 minutes. You can enjoy it alongside your evening tea. So, without further ado, quickly note down the recipe!

Zesty Semolina and Potato Snack: Semolina Roll Recipe
Step 1: To prepare this snack, you will need 2 medium-sized boiled potatoes. Grate the potatoes. Now, add a few spices to the potatoes: ¼ teaspoon red chili powder, ½ teaspoon coriander powder, ¼ teaspoon turmeric powder, ¼ teaspoon garam masala powder, ¼ teaspoon black pepper powder, finely chopped fresh coriander leaves, salt to taste, and 1 teaspoon of lemon juice. For extra flavor, you may also add *chaat masala* and dry mango powder (*amchur*).

Step 2: Now, heat 1 teaspoon of oil in a pan or *kadhai* (wok). To infuse flavor, add ¼ teaspoon of lightly crushed whole coriander seeds, a pinch of *hing* (asafoetida), a little cumin seeds, 1 finely chopped green chili, 2 grated cloves of garlic, 1 inch of grated ginger, and 5-6 finely chopped curry leaves. Finally, add 1 finely chopped onion to the pan.

Step 3: Now, mix the spiced potato mixture into the pan and sauté it for 2–3 minutes. Turn off the heat and allow the potato filling to cool down completely. Next, add ½ cup of semolina (*suji*) to a separate pan and roast it over low heat. Then, add double the amount of water (relative to the semolina) and let the semolina swell up and absorb the liquid. Add a quarter teaspoon of carom seeds (ajwain) and some salt to the semolina. Cook the semolina over a medium-low flame. Now, allow the semolina mixture to cool down for 2 minutes. Next, grease your hands with oil and knead the mixture like dough.

Step Four: Take a portion of the semolina mixture and flatten it out with your hands. Place 1 spoonful of the potato filling inside, then seal it to form a roll or cutlet shape. Prepare all the rolls in this manner. Now, in a bowl, combine 2 tablespoons of wheat flour, some chopped coriander leaves, and chili flakes. Add a few white sesame seeds and 2 pinches of salt, then mix well. Pour in a quarter cup of water to create a thin slurry.

Step Five: Dip the semolina rolls into this slurry. Heat oil in a pan or wok, and fry the rolls until they turn crispy and golden brown. The semolina rolls are now ready to serve. Serve them piping hot alongside your favorite sauce or chutney.