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Crispy Semolina Rolls: A Perfect Teatime Snack

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Rozlin loves to cook delicious Indian meals for her family. She enjoys sharing some of her favorite recipes with her online readers.

Crispy semolina rolls served with tomato ketchup

Crispy semolina rolls served with tomato ketchup

Crispy Semolina Rolls

Crispy semolina rolls, or kebabs, are a delicious vegetarian teatime snack. I serve them to my family as an evening snack with tomato ketchup.

Cook Time

Prep timeCook timeReady inYields

45 min

15 min

1 hour

30 rolls

Ingredients

  • 2 cups water
  • 2 teaspoons butter
  • 1 cup semolina (rawa/sooji)
  • 1 cup besan (gram flour)
  • 1 cup rice flour (chawal ka atta)
  • 1/2 cup carrot, grated
  • 1/2 cup coriander, chopped
  • 1/2 cup corn, boiled
  • 2 teaspoons ginger-garlic paste
  • 2 green chillis, chopped
  • salt, to taste
  • 1 1/2 teaspoons red chilli powder, or to taste
  • 4 tablespoons sesame seeds (til)
  • 2 teaspoons zeera (cumin seeds)
  • oil, for frying

Instructions

  1. Heat a saucepan and add water and butter. Bring it to a boil.
  2. Gradually add semolina and stir continuously to avoid lumps.
  3. Cook on medium flame until it thickens, like upma or halwa.
  4. Transfer the mixture to a bowl and let it cool down to room temperature (or slightly above).
  5. Add rice flour and gram flour. Mix slightly.
  6. Add carrot, coriander, corn, green chilli, ginger-garlic paste, red chilli powder, cumin, sesame seeds and salt. Mix well and make a dough.
  7. Grease your palms with some oil and grease the plate on which you will place the rolls.
  8. Take a small portion of dough and form a roll. You can make it flat and round, long and cylindrical, etc. Note: Do not make rolls too big; otherwise, they won't cook completely inside. The rolls should be small or medium in size. At this point, you can store the rolls in the freezer for up to two weeks until you are ready to fry them.
  9. Fry the rolls on medium to low flame for a long time so that they are nicely cooked inside, as well. They should be golden brown on the outside.
  10. Serve with tomato ketchup. Enjoy!

Photo Guide

Heat a saucepan and add water and butter. Bring it to a boil.

Heat a saucepan and add water and butter. Bring it to a boil.

Gradually add semolina and stir continuously to avoid lumps. Cook it on medium flame until it thickens like upma or halwa.

Gradually add semolina and stir continuously to avoid lumps. Cook it on medium flame until it thickens like upma or halwa.

Transfer this mixture to a bowl and let it cool down to room temperature or slightly warm.

Transfer this mixture to a bowl and let it cool down to room temperature or slightly warm.

Add rice flour and gram flour. Mix it slightly. Add carrot, coriander, corn, green chilli, ginger-garlic paste, red chilli powder, cumin, sesame seeds and salt.

Add rice flour and gram flour. Mix it slightly. Add carrot, coriander, corn, green chilli, ginger-garlic paste, red chilli powder, cumin, sesame seeds and salt.

Mix well and make a dough.

Mix well and make a dough.

Grease your palms with some oil and grease the plate on which you will place the rolls. Now take a small portion of dough and form a roll.

Grease your palms with some oil and grease the plate on which you will place the rolls. Now take a small portion of dough and form a roll.

Fry the rolls on medium to low flame for  a long time so that they are nicely cooked inside, as well.

Fry the rolls on medium to low flame for a long time so that they are nicely cooked inside, as well.

Fry untill they turn golden brown.

Fry untill they turn golden brown.

Suggestions and Variations

  • You can add your favourite veggies to the dough. For example, try substituting boiled green peas instead of corn.
  • For extra spice, add green chilli and red chilli powder.
  • Do not make the rolls too big; otherwise, they will remain uncooked on the inside.
  • You can store the uncooked rolls in the freezer for up to two weeks.

© 2021 Rozlin

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