Suji Ka Nasta Recipe | How to make Suji Breakfast at Home | Easy Sooji Nasta Recipe – Step By Step with Images and Video.
Craving something crispy, spicy, and absolutely addictive? Say hello to Crispy Stuffed Sooji Rolls—a one-pan wonder that’s crunchy on the outside and bursting with flavorful potato masala on the inside! 🥔✨
This unique breakfast or tea-time snack blends the charm of samosa, the crunch of pakoda, the heartiness of kachori, and the crisp of cutlets—all rolled into one mouthwatering bite. The best part? No fancy ingredients, no deep frying, and ready in minutes!
Pair it with chutney, ketchup, or just a hot cup of chai—this snack is a total hit with kids, guests, and hungry evenings alike. Let’s dive into this easy, crowd-pleasing treat that’ll have everyone asking for seconds!
Ingredients of Suji Ka Nasta Recipe
Suji Ka Nasta Recipe Video
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Suji Ka Nasta Recipe – Step By Step
1: To prepare the dough, take semolina and wheat flour in a mixing bowl. Add salt, red chili flakes, sesame seeds, chopped coriander, and oil. Mix everything thoroughly, rubbing the oil well into the dry ingredients. From this mixture, set aside 2–3 tablespoons to make a slurry later. Now, gradually add water and knead the dough until soft. Cover and let it rest for about five minutes.
2: While the dough rests, prepare the stuffing. Take boiled and cooled potatoes and mash them well until smooth and lump-free. To this, add finely chopped green chilies, onions, fresh coriander, chili flakes, chaat masala, pav bhaji masala, and salt. Mix everything thoroughly to form a flavorful filling. Set it aside.
3: Next, prepare the slurry by mixing the reserved flour blend with water in a small bowl. Add water slowly to create a smooth, medium-thick consistency. Allow it to sit for a few minutes—it will thicken slightly due to the semolina.
4: After resting the dough, knead it once more and roll it out into a large roti with medium thickness—not too thick or too thin. Spread a thin and even layer of the potato stuffing over the roti, making sure to leave the edges clean. Begin rolling it tightly from one side into a log, sealing the edge well. Gently press and shape the roll evenly using your palms to ensure uniform thickness.
5: Once the roll is ready, take a sharp knife and slice it into medium-thick round pieces, similar to pinwheels. Lightly press each disc with your fingers to even out their shape.
6: Heat oil in a pan for shallow frying on medium flame. Dip each roll in the prepared slurry, making sure it’s well coated to prevent the stuffing from spilling out during frying. Gently place the coated rolls into the pan and shallow fry them, flipping until both sides are golden and crisp. If you prefer a healthier version, preheat an air fryer to 200°C for 5 minutes and bake the rolls for about 8 minutes until crispy.
7: These crispy stuffed semolina rolls pair wonderfully with green chutney, tamarind chutney, ketchup, or any of your favorite dips. Sprinkle a little chaat masala over the top and serve them hot with a cup of tea for the ultimate experience.
8: To ensure the best results, always use cold boiled potatoes for stuffing, as they help maintain crispiness. Roll the dough evenly to ensure uniform cooking, and for a twist, feel free to add grated cheese into the stuffing to make it even more irresistible.
