Steamed Stuffed Suji Balls

Name: Steamed Stuffed Suji Balls
Total time: 3000 s
Yield: 3 servings
Cuisine: Indian
Ingredients: For suji outer crust :; 1 cup semolina (suji); 2 cups water; 1 tsp oil; 1/2 tsp salt; 1 tsp red chilli flakes; 1 tsp grated ginger or ginger paste; 2 tsp coriander chopped finely; For the stuffing :; 1 medium onion chopped finely; 2 potatoes boiled and mashed; 1/2 capsicum chopped; 1 tbsp carrot grated; 1 medium tomato deseeded and chopped; 1/2 tsp salt or to taste; 1 tbsp oil; 1/2 tsp cumin and mustard seeds and hing for tempering; a pinch hing for tempering; 1 tsp ginger grated or paste; 1 tsp Kashmiri Red Chilli Powder; 1/4 tsp turmeric powder; 1/2 tsp coriander powder; 1/2 tsp roasted cumin powder; 1/2 tsp garam masala; 2 green chillies chopped finely; 1 tsp coriander leaves chopped finely; For tempering:; 1/2 tsp cumin seeds; 1/2 tsp mustard seeds; 1/2 tsp Kashmiri Red Chilli Powder

Kumkum Chatterjee @cook_12055532

#CA26
#week31 #MysteryBasket
#Semolina
This is a delicious and unique snack recipe of Stuffed and Steamed Semolina or Suji Balls .These soft balls or buns are made with semolina ( suji) and stuffed with a spicy potato and mixed vegetables filling. What makes this recipe unique is the cooking technique.
The suji dough is divided into lemon sized balls and stuffed with the prepared potato filling.They are then steamed until soft and fluffy.Later they are pan-fried to create a beautiful golden crust while soft inside.
This recipe is perfect for evening snacks, breakfast, or even for kid's lunchbox. It is a great snack option that tastes delicious when served hot with green chutney or tomato sauce .

Kumkum Chatterjee @cook_12055532

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Ingredients

Prep Time: 10 minutes. Cook Time : 40 minutes

3 servings

For suji outer crust :
1 cupsemolina (suji)
2 cupswater
1 tspoil
1/2 tspsalt
1 tspred chilli flakes
1 tspgrated ginger or ginger paste
2 tspcoriander chopped finely
For the stuffing :
1medium onion chopped finely
2potatoes boiled and mashed
1/2capsicum chopped
1 tbspcarrot grated
1medium tomato deseeded and chopped
1/2 tspsalt or to taste
1 tbspoil
1/2 tspcumin and mustard seeds and hing for tempering
a pinchhing for tempering
1 tspginger grated or paste
1 tspKashmiri Red Chilli Powder
1/4 tspturmeric powder
1/2 tspcoriander powder
1/2 tsproasted cumin powder
1/2 tspgaram masala
2green chillies chopped finely
1 tspcoriander leaves chopped finely
For tempering:
1/2 tspcumin seeds
1/2 tspmustard seeds
1/2 tspKashmiri Red Chilli Powder
1 tspSchezwan Sauce
2 tsprefined oil or ghee
1 tspcoriander chopped

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Steps

Prep Time: 10 minutes. Cook Time : 40 minutes

1

Boil 2 cups water with salt, oil, chilli flakes, grated ginger or paste.Cook till suji absorbs all water and mixture becomes thick.Do not overcook as the balls may become dry and crack while steaming.
2

Sprinkle chopped coriander and toss to mix well. Once done, set it aside for sometime to cool down.
3

For stuffing, heat oil in a pan and add cumin and mustard seeds. When they splutter, add pinch of hing.Then add chopped onion and grated ginger. Saute till translucent. Then add chopped capsicum,sweet corn and grated carrot. Cook for 2 minutes in medium - high flame.Now add chopped tomato.Sprinkle salt and cook till tomato is soft and moisture dries up.
4

Add all the spices, garam masala and cook for 1 minute.Add boiled and mashed potato, chopped coriander leaves and fry till all vegetables and spices are well combined and dry. Stuffing is ready. Set aside to cool.
5

Make suji balls.Grease your hands with oil or ghee. Take small portion of suji mixture.Roll it in your palms and shape it into a cup.Place a small ball of stuffing in the centre of the cup.Bring all the edges together, seal it tightly and roll it in your palms to make a smooth ball.Boil water in a steamer or a deep pan.Once when all the balls are stuffed and prepared, place them on a greased plate with holes to steam.
6

Cover with a glass lid and steam stuffed suji balls for 10 minutes on medium heat.Uncover the lid after 10 minutes and carefully take out the balls and place on a plate.Rest for 5 minutes.Heat 2 tsp oil or ghee on a fry pan. Sprinkle cumin and mustard seeds.When they crackle,add schezwan sauce and Kashmiri red chilli powder.
7

Carefully place the suji balls and flip and toss lightly till the outer crust is light brown while soft inside and spices coat all balls evenly.
8

Finally enjoy your stuffed and steamed suji balls with your favorite coriander curd green chutney or hot and sweet chilly garlic tomato sauce.

Tips

Lower the flame while adding suji to boiling water to avoid lumps. Lightly grease your hands with oil or ghee to prevent the balls from sticking and cracking. Make sure the filling is completely dry and cool to prevent the outer suji crust from becoming soggy and bursting while steaming.Always grease the steamer plate before steaming the balls to avoid sticking underneath. Rest the steamed balls for few minutes before tossing them in the spiced tadka.Toss gently so the balls coat evenly.