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Crispy Suji Snack Recipe | Easy Semolina Breakfast & Tea-Time Snack

These Crispy Suji Snacks are made with semolina, fresh vegetables, herbs, and a crunchy cornflake coating. Crispy on the outside and soft inside, they're perfect for breakfast, evening tea, kids' tiffin, or party snacks. Easy to prepare with everyday ingredients, this recipe is sure to become a family favorite.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 3
Course: Appetizer, Breakfast, Snack
Cuisine: Indian Fusion
Calories: 285
Ingredients Method Notes

Ingredients
  

For the Suji Mixture
  • 1 tbsp oil
  • 2 tbsp finely chopped onion
  • 2 tbsp finely chopped carrot
  • 2 tbsp finely chopped capsicum
  • 2 tbsp boiled sweet corn slightly mashed if large
  • ½ tsp black pepper powder
  • ½ tsp oregano
  • ½ tsp chilli flakes
  • Salt to taste
  • 1 cup semolina suji/rava
  • 1 cup water
  • 2 tbsp chopped fresh coriander leaves
For the Slurry
  • 2 tbsp wheat flour or all-purpose flour
  • 2 tbsp cornflour
  • Pinch of salt
  • Water as required
For Coating
  • 1 cup breadcrumbs
  • 1 cup crushed cornflakes
For Frying
  • Oil as required

Method

  1. Heat oil in a kadai and sauté the onion for a few seconds.
  2. Add carrot, capsicum, and boiled corn. Cook briefly without overcooking.
  3. Mix in black pepper, oregano, chilli flakes, and salt.
  4. Add semolina and roast for about a minute.
  5. Pour in water and add chopped coriander. Stir continuously until a soft dough forms.
  6. Transfer the mixture onto butter paper and spread into a thin square.
  7. Cut into flower or desired shapes using a cookie cutter.
  8. Refrigerate the shaped pieces for 10 minutes.
  9. Prepare a smooth slurry by mixing wheat flour, cornflour, salt, and water.
  10. Combine breadcrumbs and crushed cornflakes in another bowl.
  11. Dip each piece into the slurry and coat well with the breadcrumb mixture.
  12. Fry on medium heat until golden brown and crispy.
  13. Serve hot with tomato ketchup or green chutney.

Notes

  • Roast the semolina before adding water to improve both flavor and texture.
  • Keep the vegetable pieces small for easier shaping.
  • Chilling helps the shapes stay intact during coating and frying.
  • Fry only on medium heat for evenly cooked, crispy snacks.
  • Don't overcrowd the pan while frying.
  • If making ahead, refrigerate the shaped pieces and coat them just before frying.
  • Air frying is possible, though deep frying gives the crispiest texture.
  • These snacks taste best when served immediately after frying.