Suji roll (सूजी रोल) is a delicious and healthy breakfast and snack recipe. It is a perfect and delectable wrap made with suji or rava and a spicy potato filling. It is a unique and healthy version of rolls and wraps. This suji roll can be made for breakfast, lunch, evening snack or lunch box snacks. Whether you make it for a quick weeknight meal, these rolls are sure to be a hit. This is a simple recipe but very tasty. Incredibly flavorful and spicy potato and vegetables are rolled into a crispy suji wrap and paired with spicy green chutney and tangy tomato ketchup.
Generally rolls are made of wheat flour or all purpose flour (maida). To make suji roll, I have used fine suji or rava. Make a batter using it, spread on hot griddle and cook like a dosa. When cooked for just 2 to 3 minutes on a heated griddle, they turn into a crispy wrap. For filling, I have sautéed boil potatoes with onion, carrot, capsicum and some spices. You can also use paneer, cheese and any vegetable of your choice like cabbage, beans, sweet corn, peas and carrot. You can also be creative and try any variation with its filling. Bursting with an interesting mix of spices and flavors, this super easy to make dish is ready in under 35 minutes.
This suji roll can be served with green chutney, schezwan sauce or tomato sauce. It can be served as appetizers. This is a great lunch box idea for kids. Try this easy recipe and enjoy with your loved ones.
Course: Breakfast
Cuisine: North Indian
Prep. Time: 15 minutes
Cook Time: 20 minutes
Serving: 4
1/4 cup Curd (yogurt)
Salt to taste
Oil for frying
½ green capsicum (finely chopped)
1 tbsp. grated carrot
1 medium Onion (finely chopped)
1 inch ginger (finely chopped)
1 green chilli (finely chopped)
¾ tsp. turmeric powder
½ tsp. coriander powder
½ tsp red chilli powder
¼ tsp. amchoor powder
¼ tsp. garam masala
1 tbsp. oil
Salt to taste
Some coriander leaves, chopped
Add water to make a smooth and thick batter. Keep aside for 10 minutes.
Meanwhile prepare filling for roll. Heat oil in a pan on medium flame. When oil becomes hot, add chopped onion and ginger. Saute till they become translucent and raw aroma goes away.
Add turmeric powder, red chilli powder and coriander powder.
Then add chopped green chilli, capsicum and carrot and sauté for some seconds.
Add boiled potatoes, salt, amchoor powder and garam masala.
Mix properly and cook for 2 minutes.
Garnish with some coriander leaves.
Check consistency of batter. Sooji absorbs water so it becomes thick. If batter is thick, add little water to make a batter thick consistency.
Heat a nonstick pan or tawa over medium flame. Spread some oil. Pour a ladleful of batter and spread in a circular motion with the help of ladle. It should not be too much thick or thin.
Spread some oil around the edges. Cook it for 1-2 minute. When the base is cooked and become brown in color, flip gently with the help of spatula. Cook it for another 1-2 minute until it become lightly crispy.
Transfer to a plate, put some filling in the center and wrap tightly to make a roll.
Serve hot.
Generally rolls are made of wheat flour or all purpose flour (maida). To make suji roll, I have used fine suji or rava. Make a batter using it, spread on hot griddle and cook like a dosa. When cooked for just 2 to 3 minutes on a heated griddle, they turn into a crispy wrap. For filling, I have sautéed boil potatoes with onion, carrot, capsicum and some spices. You can also use paneer, cheese and any vegetable of your choice like cabbage, beans, sweet corn, peas and carrot. You can also be creative and try any variation with its filling. Bursting with an interesting mix of spices and flavors, this super easy to make dish is ready in under 35 minutes.
This suji roll can be served with green chutney, schezwan sauce or tomato sauce. It can be served as appetizers. This is a great lunch box idea for kids. Try this easy recipe and enjoy with your loved ones.
Cuisine: North Indian
Prep. Time: 15 minutes
Cook Time: 20 minutes
Serving: 4
Ingredients:
1 cup Sooji (semolina or rava)1/4 cup Curd (yogurt)
Salt to taste
Oil for frying
For Filling:
3 medium size potatoes, boiled½ green capsicum (finely chopped)
1 tbsp. grated carrot
1 medium Onion (finely chopped)
1 inch ginger (finely chopped)
1 green chilli (finely chopped)
¾ tsp. turmeric powder
½ tsp. coriander powder
½ tsp red chilli powder
¼ tsp. amchoor powder
¼ tsp. garam masala
1 tbsp. oil
Salt to taste
Some coriander leaves, chopped
Instructions:
Take sooji, salt and curd in a bowl. Mix well.Add water to make a smooth and thick batter. Keep aside for 10 minutes.
Meanwhile prepare filling for roll. Heat oil in a pan on medium flame. When oil becomes hot, add chopped onion and ginger. Saute till they become translucent and raw aroma goes away.
Add turmeric powder, red chilli powder and coriander powder.
Then add chopped green chilli, capsicum and carrot and sauté for some seconds.
Add boiled potatoes, salt, amchoor powder and garam masala.
Mix properly and cook for 2 minutes.
Garnish with some coriander leaves.
Check consistency of batter. Sooji absorbs water so it becomes thick. If batter is thick, add little water to make a batter thick consistency.
Heat a nonstick pan or tawa over medium flame. Spread some oil. Pour a ladleful of batter and spread in a circular motion with the help of ladle. It should not be too much thick or thin.
Spread some oil around the edges. Cook it for 1-2 minute. When the base is cooked and become brown in color, flip gently with the help of spatula. Cook it for another 1-2 minute until it become lightly crispy.
Transfer to a plate, put some filling in the center and wrap tightly to make a roll.
Serve hot.
Tips:
- You can apply some sauce or chutney over suji cheela.
- You may add grated cheese or paneer.
- Add vegetables in the filling of your choice and availability.
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