Aloo Sooji Snacks Recipe | How to make Aloo Sooji Snack at Home | Easy Snack Recipe – Step By Step with Images and Video.
Looking for a light, healthy, and oil-free snack that’s quick to make and packed with flavor?
This steamed potato-suji (semolina) snack is just what you need! Made without any curd, soda, eno, oil, or ghee, this recipe requires only two basic ingredients and a few spices. It’s soft, spongy, and melts in the mouth — perfect for breakfast, evening snacks, or even lunchbox ideas for kids.
Best of all, you won’t need to spend hours in the kitchen. Serve it with a unique roasted chana chutney that takes just 2 minutes to prepare — and you’ll forget all about idli, dosa, or momos!
Ingredients of Aloo Sooji Snacks Recipe
Aloo Sooji Snacks Recipe Video
Aloo Sooji Snacks Recipe | How to make Aloo Sooji Snack at Home | Easy Snack Recipe
Materials
- Raw Potato – 2 pcs
- Water – 1 cup
- Red Chilli Flakes – 1 tsp
- Curry Leaves
- Chopped Green Chilli
- Salt as per Taste
- Semolina/ Rava/ Sooji – 1 cup
- Oil – 1 tbsp
- Mustard Seeds – 1 tsp
- Cumin – 1/2 tsp
- Asafoetida – 2 pinch
- Chopped Green Chilli – 3 Pcs
- Curry Leaves
- Chopped Coriander Leaves
- Chaat Masala – 1 tbsp
- Desiccated Coconut – 1/4 cup
- Roasted Chickpeas – 1/2 cup
- Ginger – 1 inch Imly
- Salt as per Taste
- Chopped Garlic – 6 cloves
- Kashmiri Red Chilli Powder – 2 tsp
- Water – 1/2 cup
- Oil Mustard Seeds – 1/2 tsp
- Urad Dal – 1 tsp
- Asafoetida
- Curry Leaves
- Dry Red Chilli – 2 pcs
Instructions
- Peel two medium-sized raw potatoes and keep them soaked in water to prevent discoloration. Chop them roughly and drain the excess water.
- Transfer the chopped potatoes to a mixer jar and grind them into a thick paste without adding any water. The potatoes naturally release enough moisture for blending.
- Heat a pan or kadhai and add 1 cup water. Use the same cup for measuring all ingredients. Add 1 tsp chili flakes, chopped curry leaves (or coriander), 1 chopped green chili (optional for kids), and salt to taste.
- Now add the prepared raw potato paste directly into the water in the pan. Mix well. This method avoids grating or boiling and gives great flavor and texture.
- Once the water starts to simmer with the potato paste, add 1 cup of suji (semolina) gradually while stirring continuously. This will ensure there are no lumps and the mixture stays smooth.
- Cook the suji mixture on low to medium flame, stirring until it thickens and starts to leave the sides of the pan. The mixture should be soft but not runny. Turn off the heat and cover it with a lid to rest for a few minutes.
- While the dough is cooling, prepare the chutney. In a grinder, add 1/4 cup dry grated coconut, 1/2 cup roasted chana, 1/2 inch ginger, 1 garlic clove, a small piece of tamarind (or lemon juice), 2 tsp Kashmiri red chili powder, and salt to taste.
- Add 1/2 cup water to the grinder and blend everything into a smooth chutney. Add more water if needed to adjust consistency.
- For tempering the chutney, heat a small tadka pan with 1 tsp oil. Add 1/2 tsp mustard seeds, 1 tsp urad dal, a few curry leaves, 1–2 dry red chilies, and a pinch of hing. Let it splutter and pour over the chutney.
- Now check your cooled suji-potato dough. Grease your hands with a little oil, take small portions, roll them into balls, and gently flatten them into coin or tikki shapes.
- Grease a strainer, idli plate, or steamer plate and place the shaped tikkis on it. Boil water in a pan, place the plate over it, cover with a lid, and steam for 3–4 minutes on medium flame.
- Once steamed, the tikkis will be firmer and fully cooked. Let them cool for a few minutes. You can now serve them directly, but adding a tadka enhances the taste even more.
- For the final tempering, heat 1 tsp oil in a pan. Add 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, a pinch of hing, slit green chilies, and curry leaves. Add the steamed tikkis and gently toss for 1 minute. Garnish with chopped coriander and a pinch of chaat masala.
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Aloo Sooji Snacks Recipe – Step By Step
Step 1: Peel two medium-sized raw potatoes and keep them soaked in water to prevent discoloration. Chop them roughly and drain the excess water.
Step 2: Transfer the chopped potatoes to a mixer jar and grind them into a thick paste without adding any water. The potatoes naturally release enough moisture for blending.
Step 3: Heat a pan or kadhai and add 1 cup water. Use the same cup for measuring all ingredients. Add 1 tsp chili flakes, chopped curry leaves (or coriander), 1 chopped green chili (optional for kids), and salt to taste.
Step 4: Now add the prepared raw potato paste directly into the water in the pan. Mix well. This method avoids grating or boiling and gives great flavor and texture.
Step 5: Once the water starts to simmer with the potato paste, add 1 cup of suji (semolina) gradually while stirring continuously. This will ensure there are no lumps and the mixture stays smooth.
Step 6: Cook the suji mixture on low to medium flame, stirring until it thickens and starts to leave the sides of the pan. The mixture should be soft but not runny. Turn off the heat and cover it with a lid to rest for a few minutes.
Step 7: While the dough is cooling, prepare the chutney. In a grinder, add 1/4 cup dry grated coconut, 1/2 cup roasted chana, 1/2 inch ginger, 1 garlic clove, a small piece of tamarind (or lemon juice), 2 tsp Kashmiri red chili powder, and salt to taste.
Step 8: Add 1/2 cup water to the grinder and blend everything into a smooth chutney. Add more water if needed to adjust consistency.
Step 9: For tempering the chutney, heat a small tadka pan with 1 tsp oil. Add 1/2 tsp mustard seeds, 1 tsp urad dal, a few curry leaves, 1–2 dry red chilies, and a pinch of hing. Let it splutter and pour over the chutney.
Step 10: Now check your cooled suji-potato dough. Grease your hands with a little oil, take small portions, roll them into balls, and gently flatten them into coin or tikki shapes.
Step 11: Grease a strainer, idli plate, or steamer plate and place the shaped tikkis on it. Boil water in a pan, place the plate over it, cover with a lid, and steam for 3–4 minutes on medium flame.
Step 12: Once steamed, the tikkis will be firmer and fully cooked. Let them cool for a few minutes. You can now serve them directly, but adding a tadka enhances the taste even more.
Step 13: For the final tempering, heat 1 tsp oil in a pan. Add 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, a pinch of hing, slit green chilies, and curry leaves. Add the steamed tikkis and gently toss for 1 minute. Garnish with chopped coriander and a pinch of chaat masala.