Suji Veggie Balls Recipe

Suji Veggie Balls recipe with step by step photos and video recipe – is an easy and super crispy ball that is made with semolina and healthy veggies and is a great accompaniment with tea.

Rava based breakfast recipes are very common in India and are made as dosa or upma or idli. But there is another way of using semolina to make an easy and healthy breakfast recipe. i.e semolina balls or suji veggie balls which is not only easy and quick to make but very appealing too.

The base of these veggie balls is actually vegetable Upma. These delicious and crispy snacks with suji and vegetable are perfect for tea-time.

These balls can be easily stored in the fridge and can be served the next day too. You may have to microwave it for 30-60 seconds before serving.

RECIPE VIDEO :

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#Serving Suggestion:  Serve this suji veggie balls as a snack or with a cup of tea /coffee in the evening. It can be packed in the kid’s lunch box or make for a picnic or small party.

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SUJI VEGGIE BALLS RECIPE

Suji Veggie Balls recipe with step by step photos and video recipe – is an easy and super crispy ball that is made with semolina and healthy veggies and is a great accompaniment with tea. 
Course Appetizer, Snack
Cuisine Indian
Keyword suji veggie balls
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 48 balls
Author Achala

Ingredients

  • 1/2 cup suji/semolina
  • 1/4 cup onion finely chopped
  • 1/4 cup carrot finely chopped
  • 1/4 cup capsicum finely chopped
  • 1/4 cup peas frozen or boiled
  • 3 tbsp coriander leaves finely chopped
  • 2 green chilli chopped
  • 1 tsp ginger grated
  • 3 tbsp mozzarella cheese grated
  • 1/4 tsp black pepper powder
  • 1 tsp chilli flakes
  • 1 tsp mixed herbs
  • 2 tsp oil
  • 2 cups water
  • OIl for deep frying

Instructions

preparing the suji mixture :

  • Collect all the required ingredients.
  • Take a pan and heat the oil on medium flame.
  • Add grated ginger and chopped green chilli.
  • Stir and saute till the raw aroma of ginger goes away or till the ginger starts to change its color.
  • Then add chopped onion, carrot, and capsicum.
  • Cook it for few minutes. Don’t cook too much. The vegetables should have a slight crunch.
  • After 3-4 minutes when the veggies are well sauteed, add semolina and peas in the same pan
  • Roast it with the vegetables on low-to-medium heat.
  • When the semolina is well roasted, add 2 cups of water in it.
  • Mix really well.
  • Then add black pepper powder and salt to taste.
  • Cook all the veggies and semolina for another 4-5 minutes.
  • Stir constantly and let it cook on low to medium flame until it turns thick and dense in consistency.
  • After that switch off the flame. Cover and let it rest for 5 minutes or till the mixture cool down slightly.
  • Now transfer semolina mixture in a bowl.
  • Then add coriander leaves, cheese, mixed herbs, and chilli flakes.
  • With the help of hands mix all the ingredients very well.

making balls :

  • Now grease your hands with some oil.
  • Take the suji mixture in your hands and roll into a round shape. The ball shouldn’t be too small or too large.
  • Make all the balls and place these on a plate. Make smooth and crack free balls.
  • Repeat the process until the entire mixture is utilized.

frying suji balls :

  • Heat oil for deep frying in a kadai or pan on medium heat.
  • To check the temperature of the oil, add a tiny amount of batter to the oil. It has to come up immediately without browning.
  • Add the prepared balls one by one into the pan and fry them on low to medium flame. Do not overload the pan.
  • When one side is partly cooked, turn over and fry the other side.
  • Deep-fry for two to three minutes on low medium heat, or until crisp and golden brown, turning occasionally.
  • Once it is golden brown and crispy from all sides, use the slotted spoon to remove it.
  • Drain over an absorbent paper towel to absorb excess oil.
  • Repeat the procedure to fry one more batch.
  • Serve these suji veggie balls with tomato ketchup and green chutney as a snack.

Notes

  • In this recipe instead of mashed potatoes, we are using sooji. The same way we v can make many recipes like sooji fingers /sooji veg cutlet etc instead of mashed potatoes use cooked sooji.
  • Fry on a medium flame – not low or high.
  • Instead of cheese, you can add grated paneer or you can add both.
  • If the mixture is loose, you can add some rice flour.
  • You can add Indian masalas instead of mixed herbs or chilli flakes.
  • Instead of chilli flakes, you can add red chilli powder or green chilli.
  • To make perfect shaped veggie squares one has to saute all the veggies first to dry out any moisture from veggies and cook them.
  • Roast the sooji/semolina along with the veggies to remove the raw flavor.
  • When the sooji is cooked switch off the heat and then only add coriander leaves, cheese, and other ingredients.

How To Make Veggie Balls (Step By Step Instructions With Photos) :

preparing the suji mixture :

1. Collect all the required ingredients.

2. Take a pan and heat the oil on medium flame.

3. Add grated ginger and chopped green chilli.

4. Stir and saute till the raw aroma of ginger goes away or till the ginger starts to change its color.

5. Then add chopped onion, carrot, and capsicum.

6. Cook it for few minutes. Don’t cook too much. The vegetables should have a slight crunch.

7. After 3-4 minutes when the veggies are well sauteed, add semolina and peas in the same pan

8. Roast it with the vegetables on low-to-medium heat.

9. When the semolina is well roasted, add 2 cups of water in it.

10. Mix really well.

11. Then add black pepper powder and salt to taste.

12. Cook all the veggies and semolina for another 4-5 minutes. 

13. Stir constantly and let it cook on low to medium flame until it turns thick and dense in consistency.

14. After that switch off the flame. Cover and let it rest for 5 minutes or till the mixture cool down slightly.

15. Now transfer semolina mixture in a bowl.

16. Then add coriander leaves, cheese, mixed herbs, and chilli flakes.

17. With the help of hands mix all the ingredients very well.

making balls :

1. Now grease your hands with some oil. 

2. Take the suji mixture in your hands and roll into a round shape. The ball shouldn’t be too small or too large.

3. Make all the balls and place these on a plate. Make smooth and crack free balls.

4. Repeat the process until the entire mixture is utilized.

frying suji balls :

1. Heat oil for deep frying in a kadai or pan on medium heat.

2. To check the temperature of the oil, add a tiny amount of batter to the oil. It has to come up immediately without browning.

3. Add the prepared balls one by one into the pan and fry them on low to medium flame. Do not overload the pan.

4. When one side is partly cooked, turn over and fry the other side.

5. Deep-fry for two to three minutes on low medium heat, or until crisp and golden brown, turning occasionally.

6. Once it is golden brown and crispy from all sides, use the slotted spoon to remove it.

7. Drain over an absorbent paper towel to absorb excess oil.

8. Repeat the procedure to fry one more batch.

9. Serve these suji veggie balls with tomato ketchup and green chutney as a snack.

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