Crispy Semolina Puff (Tea Time Snack)

Ingredients

• 2 tsp Vegetable oil (for tempering spices)
• a pinch Hing (asafoetida) (adds depth to the flavor base)
• 1 tsp Cumin seeds
• ½ tsp Ajwain (carom seeds)
• ½ tsp Red chili flakes (adjust to taste)
• 1 tsp Sesame seeds
• 1 tsp Kasuri methi (dried fenugreek leaves) (add at the end of tempering; burns quickly)
• 1 cup Water (use the same cup for later measurements)
• 1.5 cup Semolina (suji) (fine‑ground; can be coarse but must be ground further in a mixer)
• 1 tsp Salt
• 3 tbsp Ghee (clarified butter) (for layering; gives authentic flavor and crispness)
• 2 tsp Cornflour (cornstarch) (mixed with ghee to thicken the layer)
• 2 tbsp All‑purpose flour (dry flour for dusting) (only a light dusting to prevent sticking)
• enough Cooking oil for deep frying (neutral oil; maintain ~120°C (250°F) during frying)

Instructions

1. Temper spices

   Place a heavy‑bottomed pan on medium heat, add 2 tsp oil, then add a pinch of hing, 1 tsp cumin seeds, ½ tsp ajwain, ½ tsp red chili flakes, 1 tsp sesame seeds and stir for a few seconds.

   Time: PT2M

   Temperature: Medium heat

2. Add water and kasuri methi

   Add 1 cup hot water to the pan, then immediately sprinkle 1 tsp kasuri methi. Stir and let it come to a gentle boil for 1 minute so the flavors infuse.

   Time: PT1M

   Temperature: Medium‑high

3. Make semolina dough

   Turn off the flame. Into a mixing bowl add 1.5 cups semolina and 1 tsp salt. Pour the hot spiced water over the semolina, stir with a wooden spoon until a smooth, slightly sticky dough forms.

   Time: PT5M

4. Rest the dough

   Cover the bowl with a clean kitchen towel and let the dough rest for 5 minutes. This allows the semolina to fully hydrate.

   Time: PT5M

5. Prepare ghee‑cornflour mixture

   In a small bowl mix 3 tbsp ghee with 2 tsp cornflour until smooth. This mixture will be brushed between layers.

   Time: PT2M

6. Divide dough

   Divide the rested dough into 6 equal portions (about 75‑76 g each). Shape each portion into a smooth ball.

   Time: PT3M

7. Roll first sheet

   On a lightly floured surface roll one ball into the largest possible thin circle (about 20 cm diameter).

   Time: PT3M

8. Layer with ghee and flour

   Brush the rolled sheet with a thin layer of the ghee‑cornflour mixture, then dust lightly with all‑purpose flour.

   Time: PT1M

9. Add second and third sheets

   Roll the second ball into a slightly smaller circle, place it on top of the first, brush with ghee‑cornflour, dust, then repeat with the third ball (smallest circle).

   Time: PT4M

10. Seal and fold

    Brush the topmost sheet with a tiny amount of ghee (no flour), then fold the top edge over the middle and the bottom edge over the middle, pressing gently to seal. Dust the outer surface with a little flour and press evenly.

    Time: PT2M

11. Chill the layered dough

    Place the sealed dough on a plate, cover, and refrigerate for 10 minutes. The chilled ghee solidifies, helping the layers stay distinct.

    Time: PT10M

    Temperature: 4°C (refrigerator)

12. Cut into cubes

    Remove the dough from the fridge and cut it into 4 cm cubes (about 6‑8 pieces per batch).

    Time: PT5M

13. Heat oil for frying

    In a deep pan, heat enough oil to submerge the cubes. Aim for a temperature of about 120 °C (250 °F). Use a thermometer or test with a small piece – it should sizzle gently.

    Time: PT2M

    Temperature: 120°C

14. Fry the puffs

    Gently drop the cubes into the oil. Do not stir; let them sit for a few seconds until they begin to puff, then turn them over with a slotted spoon. Fry until golden‑brown and crisp, about 8 minutes total.

    Time: PT8M

    Temperature: 120°C

15. Serve

    Serve the hot, crispy puffs with tea or a chutney of your choice.

    Time: PT0M

Nutrition Facts

Calories

368

Protein

7 g

Carbohydrates

38 g

Fat

18 g

Fiber

3 g