Crispy Semolina Potato Chop

Name: Crispy Semolina Potato Chop
Total time: 900 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1/2 bowl semolina; 1 bowl water; 1 tbsp Cooking Oil for seasoning; 1/2 tsp cumin seeds; 1" ginger; 2 pods garlic; 1 potato; 2 tbsp chopped coriander leaves; 1 green chilli; 1/2 tsp chill flakes; 1/4 tsp red chilli powder; 1/4 tsp garam masala; To taste salt; 1/2 tsp pizza herbs; As required cooking oil for deep frying; As required tomato ketchup for serving

Aruna Thapar @Arunathapar27

New Delhi

#rr
Crispy Semolina Potato Chops or Aloo Sooji Cutlets are mind blowing delicious. Crispy from outside and tender from inside, flavored boldly with coriander leaves spices, these make an ideal snack for Ramadan

Aruna Thapar @Arunathapar27

Saved

Ingredients

15 minutes

2 servings

1/2 bowlsemolina
1 bowlwater
1 tbsp Cooking Oil for seasoning
1/2 tspcumin seeds
1" ginger
2 podsgarlic
1potato
2 tbsp chopped coriander leaves
1green chilli
1/2 tspchill flakes
1/4 tspred chilli powder
1/4 tspgaram masala
To taste salt
1/2 tsppizza herbs
As required cooking oil for deep frying
As required tomato ketchup for serving

Saved

Steps

15 minutes

1

Peel, wash and grate potatoes in water. Rinse thoroughly 2-3 times in water. Then keep aside soaked in water.
2

Peel wash and grate ginger garlic and chop coriander leaves.
3

Measure semolina and water correctly. Water should be double the quantity of semolina.
4

Heat cooking oil in a wok. Add cumin seeds and when cumin seeds splutter add grated ginger garlic and chopped green chilli. Saute for a minute.
5

Add water and let it come to boiling point.
6

Add grated potato lachha in it (squeeze lachha before adding) and cook it on low flame for 2-3 minutes.
7

Add semolina while stirring the mixture and cook on low flame till it turns to a lump. Keep on stirring the mixture. Switch off the flame. Transfer it to a separate plate. Let it cool. Knead it for 2 minutes after cooking.
8

Now divide the mixture into 6 equal parts and make balls.
9

Shape the balls in Rolls. Then press it a little. Mark cut marks on it
10

Heat cooking oil in a wok. Deep fry chop till golden brown colour. Remove it in a separate plate.
11

Serve hot with tomato ketchup.