Suji Ki Kofta Curry | Suji ki Sabzi Recipe

Suji Ke Kofte Recipe | Suji Ki Sabzi

Suji Ki Kofta Curry | Suji ki Sabzi Recipe

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Last Updated on November 12, 2024 by blessmyfoodbypayal

Suji Ki Kofta curry | Suji ki sabzi recipe With Step Wise Pictorial And Video Method.

Semolina fritters simmered in a tomato onion based gravy makes this mouthwatering curry and it is such a relief when you don’t have anything else to cook.

Suji is an indian origin ingredient which is made from durum wheat. Suji is a versatile ingredient & hold its value & an utmost important place in number of dishes all over the world & is cherished mainly in indian cooking styles & households. It is used in certain famous recipes like Idli, Suji Bread , Suji Besan CutletsAloo Suji Fingers recipe many more. Means this ingredient is such a versatile that you can make many dishes from this, right from savoury to sweet, main course to snacks.

Suji Ke Kofte are also known “Semolina Dumplings”. Suji ke Kofte is a very innovative & delightful dish. This dish relies on simple & basic ingredients which can be found in any pantry. This dish adds an unexpected twist to traditional ethnic recipes.

It is a main course dish which can increase the ethnicity of your platter.

Suji Ke Kofte Recipe | Suji Ki Sabzi

Slip making the gravy and the koftas can be consumed as a snack in itself. So Suji Ke Kofte is a versatile recipe which can be consumed as a snack & also as a main course dish. It can be savoured with ketchups or chutneys to enjoy it’s taste ultimately.

Suji ki kofta curry is not only a tasty recipe, yet is also a healthy receipt. Suji offers multiple health benefits & helps in boosting immunity. It also contains a number of carbohydrates which is good for providing energy to an individual. Beautiful & delightful texture of this dish can make any person hungry & dripping water of their mouth.

This Suji ki sabzi can also be customised by an individual by adding ground nuts like almonds or cashews in the gravy to increase the taste. An individual can add other ingredients in this recipe to make it their own. A recipe which can match your personal preferences is the best recipe.

In Conclusion, we would say that Suji is one of the utmost & tastiest ingredients an individual can use to make tasty kofte’s. This recipe can be savoured as a quick snack or be used as the main recipe in a dinner or any platter. This is a very cherishable recipe which offers creativity & is also a must try, especially when there’s nothing else to cook & you need something unique as well. 

 

 

Suji Ke Kofte Recipe | Suji Ki Sabzi
SUJI KI KOFTA CURRY WITH STEP WISE PICTORIAL RECIPE 

 

MAKING OF KOFTAS :

Take a pan and water, black pepper powder and salt. Mix it well.

Put it on high heat and let the boil come.


When the water begins to boil, turn the heat to lowest and add suji.

Start mixing it otherwise it will stick to the pan very immediately.


Keep mixing on low heat until it turns into a dough.


Transfer this suji dough into a wide tray or plate and let it cool down a bit.


Grate boiled potato in it directly.


Now mix both, i.e. Suji dough and boiled potatoes very well and convert it into a dough.

Take a small portion of dough with the greased hands and first flatten it on your palm.


Put some chopped cashews and a piece of raisin in the middle. However this step is optional and you can skip it if you don’t have both the said ingredients or you don’t want to put in.  Instead you can put anyone of these, either cashews or raisins.


Firstly seal the cashews and a raisin by sticking the edges of the dough. Then give it a ball shape by rolling inside your palm.

Likewise prepare all the balls with the entire dough using same method. With the given amount of dough in hand, we managed to make 12 balls.

Now it’s a time to fry them. You have three ways to do so. You can deep fry them or air fry and the third one is shallow fry in appam pan. We opted for the third method.


Fry all the balls by adding few drops of oil in each cavity of a appam pan. Cover the appam pan with a lid while balls are getting fried.


Keep turning the balls so that they get fried from all the sides. Once done take them out.

PREPARATION OF ONION TOMATOES PASTE :

For this we have taken the same pan in which semolina dough was prepared. Add onions, tomatoes, green chilies, bay leaf, ginger, garlic cloves, cinnamon, green cardamoms, mace, cloves and water.


Let them simmer on moderate heat for 8-10 minutes. Take the pan off the heat and remove some of the whole spices like bay leaf, cinnamon and black cardamom.


When completely cool, grind this mixture into a fine paste. If needed, you can add little water for making a smooth paste. Keep aside.

MAKING OF SUJI KI SABZI :

Now it’s a time to assemble the recipe in a whole and for that take mustard oil in a pan. You can take any other oil which you use in your regular cooking. As it is the mustard oil, it needs to be cooked first till the smoking point. Add cumin and let them splutter.

Now add the tomatoes onion paste.

 

Also add Kashmir red chilli powder turmeric powder coriander powder and salt. Make sure add salt in less quantity as the balls are already having salt in them. Give everything a good mix.


Put a lid on the pan as the paste is going to be splashed everywhere around while cooking.


Keep stirring at intervals to prevent the paste from sticking at the base of the pan.

Suji Ke Kofte Recipe | Suji Ki Sabzi

Once you see that the paste is leaving the sides of the pan and oil is seen separating from it, it’s a sign that paste is now cooked. Add water. We have added 1.5 cup of water as per our requirement of gravy. You can add less or more, as per your need.

Suji Ke Kofte Recipe | Suji Ki Sabzi
When the water begins to boil, add roasted kasuri methi, garam masala and coriander leaves. Mix.

Put the balls (koftas) in the gravy and let the gravy simmer for 2 minutes with a lid on low heat, so that balls absorb the flavours of the gravy.  

 
ENJOY :
 
Suji Ke Kofte Recipe | Suji Ki Sabzi

 

SUJI KI KOFTA CURRY RECIPE | SUJI KI SABZI – RECIPE CARD

Suji Ke Kofte Recipe | Suji Ki Sabzi

Suji Ki Kofta curry | Suji ki sabzi recipe

blessmyfoodbypayal
Suji Ke Kofte are light, crispy dumplings made from semolina and spices, deep-fried to golden perfection, enjoyed as a snack.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Indian
Servings 4

Ingredients
  

FOR MAKING KOFTAS

  • 1/2 cup suji/semolina
  • 1/4 tsp black pepper powder
  • 1/2 tsp salt
  • 1 big or 2 medium boiled potatoes
  • Some chopped Cashews and raisins (optional)
  • Oil as required
  • 1.5 cup water

FOR ONION TOMATOES PASTE

  • 2 medium onions
  • 3 medium Tomatoes
  • 2 green chilies
  • 1 bay leaf
  • Small piece of ginger
  • 3-4 garlic cloves
  • Small piece of cinnamon
  • 2 green cardamoms
  • Small piece of mace
  • 2 cloves
  • 1.5 cup water

FOR PREPARATION OF SUJI KE KOFTE

  • 1 tbsp mustard oil
  • 1/2 tsp cumin seeds
  • 1 tsp kashmiri red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • Salt to taste
  • 1 tsp roasted kasuri methi
  • 2 tbsp coriander leaves
  • 1.5-2 cups water

Instructions
 

MAKING OF KOFTAS

  • Take a pan and water, black pepper powder and salt. Mix it well.
  • Put it on high heat and let the boil come.
  • When the water begins to boil, turn the heat to lowest and add suji.
  • Start mixing it otherwise it will stick to the pan very immediately.
  • Keep mixing on low heat until it turns into a dough.
  • Transfer this suji dough into a wide tray or plate and let it cool down a bit.
  • Grate boiled potato in it directly.
  • Now mix both, i.e. Suji dough and boiled potatoes very well and convert it into a dough.
  • Take a small portion of dough with the greased hands and first flatten it on your palm.
  • Put some chopped cashews and a piece of raisin in the middle. However this step is optional and you can skip it if you don't have both the said ingredients or you don't want to put in.  Instead you can put anyone of these, either cashews or raisins.
  • Firstly seal the cashews and a raisin by sticking the edges of the dough.
  • Then give it a ball shape by rolling inside your palm.
  • Likewise prepare all the balls with the entire dough using same method. With the given amount of dough in hand, we managed to make 12 balls.
  • Now it's a time to fry them. You have three ways to do so. You can deep fry them or air fry and the third one is shallow fry in appam pan. We opted for the third method.
  • Fry all the balls by adding few drops of oil in each cavity of a appam pan.
  • Cover the appam pan with a lid while balls are getting fried.
  • Keep turning the balls so that they get fried from all the sides. Once done take them out.

PREPARATION OF ONION TOMATOES PASTE

  • For this we have taken the same pan in which semolina dough was prepared. Add onions, tomatoes, green chilies, bay leaf, ginger, garlic cloves, cinnamon, green cardamoms, mace, cloves and water.
  • Let them simmer on moderate heat for 8-10 minutes.
  • Take the pan off the heat and remove some of the whole spices like bay leaf, cinnamon and black cardamom.
  • When completely cool, grind this mixture into a fine paste. If needed, you can add little water for making a smooth paste. Keep aside.

MAKING OF SUJI KI SABZI

  • Now it's a time to assemble the recipe in a whole and for that take mustard oil in a pan. You can take any other oil which you use in your regular cooking.
  • As it is the mustard oil, it needs to be cooked first till the smoking point.
  • Add cumin and let them splutter.
  • Now add the tomatoes onion paste.
  • Also add Kashmir red chilli powder turmeric powder coriander powder and salt. Make sure add salt in less quantity as the balls are already having salt in them.
  • Give everything a good mix.
  • Put a lid on the pan as the paste is going to be splashed everywhere around while cooking.
  • Keep stirring at intervals to prevent the paste from sticking at the base of the pan.
  • Once you see that the paste is leaving the sides of the pan and oil is seen separating from it, it's a sign that paste is now cooked.
  • Add water. We have added 1.5 cup of water as per our requirement of gravy. You can add less or more, as per your need.
  • When the water begins to boil, add roasted kasuri methi, garam masala and coriander leaves. Mix.
  • Put the balls (koftas) in the gravy and let the gravy simmer for 2 minutes with a lid on low heat, so that balls absorb the flavours of the gravy.
Keyword Crispy Suji Kofta, Easy Suji Recipes, Indian Snacks Recipes, Semolina Dumplings Recipe, Suji Ke Kofte Recipe
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