Sooji Snacks Delicious Semolina Snacks Without Oil Sooji Fare Semolina Fare Curry Vegetable

Ingredients

• 2 cup Chana dal (soaked overnight)
• 5-6 no. Green chillies (less spicy & roughly chopped)
• 2 inch Ginger (peeled & roughly chopped)
• ¼ cup Coriander leaves (roughly chopped)
• Salt to taste
• ½ tsp Cumin seeds
• 1 tsp Black peppercorns (crushed)
• 2 ½ cup Water
• Salt to taste
• ½ tbsp Oil
• 2 cup Semolina powder
• ½ large Onion (cut into half)
• 2 large Tomatoes (cut into half), Tomato
• 2-4 no. Green chillies (less spicy)
• Roasted vegetables
• 1 inch Ginger (peeled & roughly chopped)
• Salt to taste
• 2 tbsp Oil
• 1 tsp Cumin seeds
• A pinch of asafoetida, asafoetida
• 4-5 no. dry Kashmiri red chillies (roughly torn)
• 7-8 Large Tomatoes (puree)
• 1 tbsp Degi red chilli powder, Degi Lal Mirch Powder
• ½ tsp Turmeric powder
• ½ tbsp Coriander powder
• ¼ tsp Garam masala, garam masala
• ¼ tsp Cumin powder
• Little water
• ½ cup Water
• 2 tbsp Butter (cubed)
• Salt to taste
• 1 tbsp Oil
• ½ tsp Sugar
• Fried fara
• 1 tbsp Butter (cubed)
• 1-2 tbsp Oil
• ¼ tsp Cumin seeds
• ¼ tsp small Mustard seeds
• ¼ tsp Fennel seeds 3-4 no. dry Kashmiri red chillies (roughly chopped)
• 2 no. Green chillies (less spicy & chopped)
• 2-3 tbsp fresh Coriander leaves (finely chopped)
• 1-2 spring Curry leaves
• Fried fara
• Salt to taste
• 1 tsp Lemon juice
• Oil for greasing
• Oil for shallow frying
• Coriander sprig, coriander leaves
• Lemon wedges

Steps

1. In a bowl, add soaked chana dal, green chillies, ginger, coriander leaves, salt to taste, cumin seeds, crushed black peppercorns and give it a good mix.
2. Transfer the mixture into a mixer grinder jar and grind it into a coarse paste.
3. Keep it aside for further use.
4. In a pan, add water, salt to taste, oil and give it a quick boil.
5. Add semolina powder and cook it on medium flames and cook until doughy consistency until cooked well.
6. Transfer the dough and keep it aside for a while.
7. Divide the dough in medium lemon size balls, make it a thin roti and cut it into the desired shape with the help of a round cutter.
8. Take one sheet of fara dough, fill it up with prepared stuffing and make it a bao shaped buns.
9. Place it in a greased streamer tray and cook it for 10-12 minutes until it’s cooked well.
10. Transfer it to a tray and keep it aside for further use.
11. Place the cooking rack onto the gas range, place onion, tomato, green chillies, roast them for 4-5 minutes until charred and cooked.
12. Transfer it to a kitchen platform or tray and deskin the vegetables.
13. Keep it aside for further use.
14. In a bowl, add roasted vegetables, ginger, salt to taste and mix it well.
15. Transfer it to a mortar pestle or mixer grinder jar and grind it into coarse paste.
16. Transfer it to a serving dish, serve hot with prepared fara.
17. In a pan, add oil, once it’s hot, place cooked fara and cook it for 2-3 minutes on both sides until golden in colour.
18. Remove it into an absorbent sheet and keep it aside for further use.
19. In a kadai, add oil, once it’s hot, add cumin seeds, asafoetida, dry kashmiri red chillies and let it splutter for a minute.
20. Add tomato puree, degi red chili powder, turmeric powder, coriander powder, garam masala, cumin powder and cook it for 4-5 minutes.
21. Add a little water and give it a good mix.
22. Add water to adjust the consistency, add butter, salt to taste, oil, sugar and give it a quick boil.
23. Add fried fara and let it cook for a while.
24. Finish it with butter and give it a good mix.
25. Transfer it into a serving dish and garnish it with coriander sprig.
26. Serve hot with prepared chutney.
27. In a pan, add oil, once it’s hot, add cumin seeds, small mustard seeds, fennel seeds, dry red chillies, green chillies, fresh coriander leaves, curry leaves and saute it for a minute.
28. Add fried fara, salt to taste and toss it on high flames 2-3 minutes.
29. Finish it with lemon juice and mix it well.
30. Transfer it to a serving dish, garnish it with coriander sprig and lemon wedge.
31. Serve hot with prepared chutney.