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Crispy Semolina Rolls: A Perfect Tea Time Snack

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As i am a home maker, I always keep trying new snack recipes for my family & when they turn out yummy I share those recipes with my readers.

Crispy Semolina Rolls

Crispy semolina rolls is a vegetarian tea time snack recipe. I prepared this recipe for my family for the evening snacks. I served it with tomato ketchup.

Crispy semolina rolls(kababs)

Crispy semolina rolls served with tomato ketchup.

Crispy semolina rolls served with tomato ketchup.

Semolina Rolls

Cook Time

Prep timeCook timeReady inYields

45 min

15 min

1 hour

makes 30 kababs

Ingredients

  • 2 cups water
  • 2 teaspoons butter
  • 1 cup semolina, (rawa/sooji)
  • 1 cup besan, (gram flour)
  • 1 cup rice flour, (chawal ka atta)
  • 1/2 cup carrot, grated
  • 1/2 cup coriander, chopped
  • 1/2 cup corn, boiled
  • 2 teaspoons ginger garlic paste
  • 2 green chilli, chopped
  • salt, as per taste
  • 1 1/2 teaspoons red chilli powder, or as per taste
  • 4 tablespoons sesame seeds, (til)
  • 2 teaspoons zeera, (cumin seeds)
  • oil, for frying

How to make these semolina rolls?

Heat a saucepan, add  water, add butter, take a boil.

Heat a saucepan, add water, add butter, take a boil.

Gradually add semolina and stir continuously to avoid lumps. Cook it on medium flame until it thickens like upma or halwa.

Gradually add semolina and stir continuously to avoid lumps. Cook it on medium flame until it thickens like upma or halwa.

Transfer this mixture to a bowl and let it cool down to room temperature or slightly warm.

Transfer this mixture to a bowl and let it cool down to room temperature or slightly warm.

Add rice flour and gram flour. Mix it slightly and add grated carrot, chopped coriander, corn, chopped green chilli, ginger garlic paste, red chilli powder, cumin, sesame seeds and salt.

Add rice flour and gram flour. Mix it slightly and add grated carrot, chopped coriander, corn, chopped green chilli, ginger garlic paste, red chilli powder, cumin, sesame seeds and salt.

Mix well and make a dough.

Mix well and make a dough.

Grease your palms with some oil and grease the plate in which u will keep your kababs or rolls. Now take a small portion and give a nice shape to kabab.

Grease your palms with some oil and grease the plate in which u will keep your kababs or rolls. Now take a small portion and give a nice shape to kabab.

Fry kababs on medium to low flame for longtime so that they are nicely cooked from inside as well.

Fry kababs on medium to low flame for longtime so that they are nicely cooked from inside as well.

Fry untill they turn golden brown.

Fry untill they turn golden brown.

Instructions

  1. Heat a saucepan, add water, add butter, take a boil.
  2. Gradually add semolina and stir continuously to avoid lumps.
  3. Cook it on medium flame until it thickens like upma or halwa.
  4. Transfer this mixture to a bowl and let it cool down to room temperature or slightly warm.
  5. Then add rice flour and gram flour.
  6. Mix it slightly and add grated carrot, chopped coriander, corn, chopped green chilli, ginger garlic paste, red chilli powder, cumin, sesame seeds and salt.
  7. Mix well and make a dough.
  8. Grease your palms with some oil and grease the plate in which u will keep your kababs or rolls.
  9. Now take a small portion and give a nice shape to kabab. You can give any shape flat round, long cylindrical etc.
  10. Do not make kababs very big otherwise while frying they remain uncooked inside.
  11. Make small or medium size kababs.
  12. You can store it in freezer up to two weeks.
  13. Fry kababs on medium to low flame for longtime so that they are nicely cooked from inside as well.
  14. They will be crispy crunchy on outside and soft inside.
  15. Serve with Ketchup. Enjoy!

Suggestions & Variations

  • You can add your favourite veggies.
  • You can add boiled green peas instead of corn.
  • You can add green chilli and red chilli powder according to you taste.
  • Do not make kababs very big otherwise while frying they remain uncooked inside.
  • You can store it in freezer up to two weeks.

This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

© 2021 Rozlin

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