Cheese Semolina Slice

Ingredients

• 1/2 cup Coriander Leaves (fresh, packed)
• 1/2 cup Mint Leaves (fresh, packed)
• 2 tablespoons Ginger (peeled and grated)
• 2 pieces Green Chilies (finely chopped, seeds removed for milder taste)
• 1 teaspoon Cumin Seeds (roasted lightly)
• 1/2 teaspoon Amchur (Dry Mango Powder) (adds tanginess)
• 1/4 teaspoon Turmeric Powder (just a pinch for color)
• 1 teaspoon Salt (White) (regular table salt)
• 1/2 teaspoon Black Salt (Kala Namak) (optional, for smoky flavor)
• 4 tablespoons Lemon Juice (freshly squeezed from 2 lemons)
• 1 cup Corn Flakes (to be powdered in blender)
• 1 cup Poha (Flattened Rice) (to be powdered)
• 3.5 cups Semolina (Suji) (fine grade, can be ground finer if desired)
• 2 tablespoons Water (for blending chutney)
• 2 teaspoons Chaat Masala (adds tangy spice)
• 1 teaspoon Garam Masala (warm spice blend)
• 6 slices Processed Cheese Slices (standard American style, cut into strips)
• 1 teaspoon Oregano (Dried) (optional, for aroma)
• 1 cup Vegetable Oil (for shallow frying; extra for greasing pan)
• 1 tablespoon Butter (for greasing pan)
• 2 tablespoons Coriander Leaves (for garnish) (finely chopped)

Instructions

1. Prepare Green Chutney

   In a blender combine coriander leaves, mint leaves, grated ginger, chopped green chilies, roasted cumin seeds, amchur, a pinch of turmeric, white salt, black salt, lemon juice and 2 Tbsp water. Blend until smooth.

   Time: PT10M

2. Make Corn Flake and Poha Powders

   Place corn flakes and poha separately in the blender and pulse until they become a fine powder. Transfer each to a small bowl.

   Time: PT5M

3. Grind Semolina (Suji)

   If you prefer a finer texture, pulse the semolina in the blender for a few seconds. Set aside.

   Time: PT5M

4. Boil Spiced Water

   In a saucepan add 2 cups water, 1.5 tsp salt, 2 Tbsp grated ginger and 2 Tbsp finely chopped green chilies. Bring to a rolling boil.

   Time: PT10M

   Temperature: Medium heat

5. Combine Dry Ingredients

   To the boiling water add the powdered corn flakes, poha powder, semolina, chaat masala, garam masala and the prepared green chutney. Stir continuously to avoid lumps.

   Time: PT5M

   Temperature: Medium heat

6. Set the Dough

   Transfer the thickened mixture to a greased tray, smooth the surface with a spatula and let it cool to room temperature (about 10 minutes).

   Time: PT10M

7. Layer Cheese and Spices

   Once the base is cool, spread a thin layer of the remaining green chutney, place cheese slices in a single layer, sprinkle oregano, extra chaat masala, and a pinch of coriander leaves. Press gently with hands or a rolling pin to embed the cheese.

   Time: PT10M

8. Chill to Set

   Cover the tray and refrigerate for 15‑20 minutes so the slice firms up and is easy to cut.

   Time: PT20M

9. Cut and Coat

   Remove from fridge, cut into bite‑size squares or rectangles. Lightly coat each piece with a sprinkle of the remaining corn‑flake powder for extra crunch.

   Time: PT5M

10. Shallow Fry

    Heat 2‑3 Tbsp oil in a shallow frying pan over medium heat. Fry the pieces, turning once, until golden brown and crisp (about 2‑3 minutes per side). Drain on paper towels.

    Time: PT10M

    Temperature: Medium heat

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Coriander Leaves: Cilantro
• Instead of Ginger: Ground ginger (use less)
• Instead of Green Chilies: Jalapeño
• Instead of Cumin Seeds: Cumin powder
• Instead of Amchur (Dry Mango Powder): Lemon zest
• Instead of Lemon Juice: Lime juice
• Instead of Corn Flakes: Rice Krispies
• Instead of Poha (Flattened Rice): Instant rice flakes
• Instead of Semolina (Suji): Coarse wheat flour
• Instead of Processed Cheese Slices: Mozzarella slices
• Instead of Oregano (Dried): Italian seasoning
• Instead of Vegetable Oil: Canola oil
• Instead of Butter: Margarine

Equipment Needed

• Blender
• Mixing Bowl
• Saucepan or Kadhai
• Spatula
• Rolling Pin or Flat Hand Press (optional)
• Refrigerator
• Shallow Frying Pan
• Knife
• Measuring Cups and Spoons
• Plate or Tray for Setting
• Paper Towels (optional)

Critical Steps — Do Not Skip

• Blending the green chutney to a smooth consistency
• Grinding corn flakes and poha into fine powders
• Ensuring the semolina mixture thickens and pulls away from the pan
• Refrigerating the assembled slice to set before cutting
• Shallow frying until golden without burning

Chef Tips from the Video

• For extra flavor, add a pinch of smoked paprika to the spice mix
• Use a non‑stick pan for easier turning
• Garnish with fresh coriander leaves just before serving for a fresh burst

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days

Freezer: Can freeze for up to 1 month; reheat by shallow frying again

Room temperature: Not recommended beyond 2 hours due to cheese melt

Make-Ahead Tips

• Green chutney can be prepared 2 days ahead and kept refrigerated
• Corn‑flake and poha powders can be stored in airtight jars for weeks
• The assembled slice can be chilled up to 24 hours before frying

Frequently Asked Questions