Recipe by Bharti Agrawal
Ethnicity: Indian. Type of Meal: Breakfast
Top Review by Abi Fae
I made this for Adopt-a-Chef and really enjoyed it! It is quite easy to make and tasted delicious. It is very filling! I will definitely make this recipe again. I did not add any salt to mine, although my cooking buddy thought it did need salt and added some to hers when we ate it. I had to add about 2 1/2 cups water with the semolina - no specific amount is listed. It ended up very thick even with that, which is how I thought it was supposed to end up.
- 1 cup semolina, suji
- 1 finely chopped onion
- 1 finely chopped tomatoes
- 1 finely chopped potato
- 2 chopped green chilies
- red chili powder
- amchur powder
- rye meal (fine mustard seeds)
- 1 -2 teaspoon vegetable oil
- chopped coriander leaves
- 1 -2 tablespoon lemon juice
Directions See How It's Made
- Heat heavy pan and add suji in it and roast it without ghee so that suji become light brown in colour. Take out it in separate plate.
- Add rye seeds and chopped onions into oil. Fry onion until it becomes golden brown in colour.
- Now add chopped potatoes, cover it and cook it on low flame.
- When potatoes are cooked completely, then add chopped tomatoes, red chili powder and salt and fry it.
- Add roasted suji in pan and add water (nearly 2 times the quantity of vermicelli).
- Mix it very well. Cover it on medium flame.
- Turn off the gas. Add 1-2 tbs lemon juice.
- Serve it hot with green coriander chutney. Garnish it with chopped coriander leaves before serving.