Sooji Fingers - Semolina Fingers
Sooji Fingers is delicious and healthy, quick vegetarian Indian Tea Time snack. It also makes a make-ahead Indian starter for parties or excellent snack for lunch box.
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Ingredients
- 200 grams Suji /Semolina
- ½ cup Curd
- Salt to taste
- 1 teaspoon Sugar
- 2 teaspoon Oil
- 1 teaspoon Ginger-green chili paste
- Lime juice
- Water
- Baking Soda
(For Pan-fry)
- 1 tablespoon Oil
- 1 pinch of Hing/ asafoetida
- 1 teaspoon mustard seeds
- 1 Sprig of Curry Leaves
- 2-3 Red Chili Whole
Instructions
- Take a mixing bowl and add suji and curd in it. After that add salt to taste, sugar, and oil in it.
- After that add a green chili and ginger paste in the bowl. Now, squeeze some lime juice on it and mix well.
- Mix the ingredients well and slowly pour water to make a batter. Add water in small batches to make a batter of thick consistency.
- Now, grease some oil on a baking tray and pour the batter in it. Remember to be a multi-tasker and quickly add baking soda (the suji batter) prior to pouring the batter on the tray.
- Place a steamer on the stove and pour water in it. When the water reaches its boiling point, put the baking tray on top of it. Cover and steam-cook the suji fingers until they rise and break on the surface.
- When they are steamed, witch off the heat and carefully take the baking tray out of the steamer and place it on a flat surface.
- Allow it to cool, and then cut them vertically in shape of finger chips.
- Heat a teaspoon of oil in a pan. When the oil is hot enough add hing, mustard seeds, a sprig of curry leaves in it.
- Break red chilies in half and add them in the pan too.
- After that take sooji fingers and carefully place them in the pan. Keep the heat medium-to-low and fry them from all side until they are crispy and golden brown. You can pan-fry them in batches if you like.
- When all the fingers are pan-fried, switch off the heat and serve them with your favorite chutney.