Crispy Suji (Semolina) Sticks

Ingredients

• 1.5 cups Fine Semolina (Suji) (If only coarse suji is available, grind it to a fine texture)
• 1 cup Water (Room temperature or slightly warm as needed)
• 1 tbsp Oil (For tempering; plus extra for greasing and deep frying)
• 1 tsp Cumin seeds (Jeera)
• 1 tsp Carom seeds (Ajwain)
• 2 tsp White sesame seeds (Safed Til)
• 1 tsp Chili flakes (Adjust to taste)
• 0.25 tsp Asafoetida (Hing)
• 0.25 cup Curry leaves (Finely chopped)
• 1 tsp Salt (Adjust to taste)

Instructions

1. Grind the Semolina

   Add 1.5 cups of suji (semolina) to a mixer/grinder. Grind until it becomes a fine powder, similar to flour.

   Time: PT3M

2. Prepare the Tempering

   Heat 1 tbsp oil in a pan on medium heat. Add 1 tsp cumin seeds, 1 tsp carom seeds, 2 tsp white sesame seeds, and 1 tsp chili flakes. Sauté for 30-40 seconds until aromatic, but do not let the spices burn.

   Time: PT2M

   Temperature: Medium heat

3. Add Water and Asafoetida

   Pour 1 cup water into the pan. Add 1/4 tsp asafoetida (hing). Mix well and bring the mixture to a boil.

   Time: PT3M

   Temperature: Medium heat

4. Mix in Salt and Curry Leaves

   Turn off the heat. Add 1 tsp salt and 1/4 cup finely chopped curry leaves to the hot water-spice mixture. Mix well.

   Time: PT2M

5. Combine with Ground Suji and Knead Dough

   Pour the hot spiced water mixture into the bowl with ground suji. Mix with a spoon, then knead into a soft dough while the mixture is still warm. If needed, add a little more water to adjust consistency.

   Time: PT5M

6. Rest the Dough

   Cover the dough and let it rest for 5-7 minutes to allow the suji to absorb moisture and set.

   Time: PT7M

7. Roll Out the Dough

   Grease your rolling board (chakla) and rolling pin (belan) with a little oil. Take a portion of dough and roll it out to about 1/4 inch thickness—slightly thicker than a regular chapati.

   Time: PT3M

8. Cut into Sticks

   Using a knife or pizza cutter, cut the rolled dough into long, thin sticks (about 1/2 inch wide). Remove uneven edges and reuse in next batch.

   Time: PT2M

9. Fry the Sticks

   Heat oil in a deep frying pan/kadhai to medium heat (not smoking). Fry the sticks in batches on low to medium flame, flipping occasionally, until golden and crisp. Remove onto paper towels.

   Time: PT20M

   Temperature: Medium heat

10. Cool and Store

    Let the fried sticks cool completely, then store in an airtight container.

    Time: PT3M

11. Cleanup

    Wash all utensils, pans, rolling board, rolling pin, and clean up oil splatters from frying.

    Time: PT10M

Nutrition Facts

Calories

210

Protein

4g

Carbohydrates

32g

Fat

7g

Fiber

2g

Ingredient Substitutions

• Instead of Fine Semolina (Suji): Cream of Wheat
• Instead of Oil: Ghee, Vegetable oil, Sunflower oil
• Instead of Carom seeds (Ajwain): Oregano (for aroma, not flavor)
• Instead of White sesame seeds (Safed Til): Black sesame seeds
• Instead of Chili flakes: Red chili powder, Paprika
• Instead of Curry leaves: Cilantro (for freshness, not flavor)

Equipment Needed

• Mixer/Grinder
• Large mixing bowl
• Pan
• Spatula
• Rolling pin (Belan)
• Rolling board (Chakla)
• Knife or pizza cutter
• Deep frying pan/Kadhai
• Slotted spoon
• Paper towels (optional)

Critical Steps — Do Not Skip

• Grinding the suji finely for smooth texture.
• Properly tempering spices without burning.
• Kneading dough while mixture is warm.
• Resting the dough for at least 5-7 minutes.
• Frying at correct oil temperature for crispiness.

Chef Tips from the Video

• Use fresh curry leaves for best aroma.
• Add a pinch of turmeric for color variation.
• For extra crunch, add 1-2 tbsp rice flour to the dough.
• Let oil return to temperature between batches.

Troubleshooting

Storage

Refrigerator: Not required; stays crisp at room temperature for up to 2 months in an airtight container.

Freezer: Not recommended; texture may change on thawing.

Room temperature: Up to 2 months in airtight container, away from moisture.

Make-Ahead Tips

• Prepare dough and refrigerate for up to 1 day; bring to room temperature before rolling.
• Fried sticks stay crisp for weeks—make in advance for festivals or travel.