Step 1: Heat Oil and Temper Spices

Heat 1 tsp of oil in a pan. Add 1/2 tsp cumin seeds and 1/2 tsp mustard seeds. Stir and let them splutter for a few seconds until fragrant.

Step 2: Add Aromatics

Add 3 chopped green chilies, 2 tsp chopped garlic, and 4-5 curry leaves to the pan. Sauté for 1 minute until fragrant and the garlic turns light golden.

Step 3: Add Capsicum and Water

Add 2 tbsp chopped capsicum and sauté for about 15 seconds. Then, pour in 1/2 cup of water and add 1/2 tsp salt. Bring the mixture to a boil.

Step 4: Cook Semolina

Once the water boils, add 1/2 cup semolina (sooji) to the pan. Mix well and cook on medium flame for 3 minutes, stirring continuously, until the semolina absorbs the water and forms a thick, dough-like consistency.

Step 5: Prepare Potato Mixture

Turn off the flame and transfer the semolina mixture to a large bowl. Add 2 medium-sized mashed boiled potatoes and 1 tsp chaat masala powder. Mix well with a spatula until combined.

Step 6: Knead the Dough

Add 1 tsp of oil to the mixture and knead it thoroughly with your hands for 1-2 minutes to form a smooth, cohesive dough.

Step 7: Divide and Roll

Divide the dough into two equal parts. Lightly grease a cutting board with 1/2 tsp oil. Take one part of the dough, roll it into a ball, and then flatten it using a rolling pin to form a uniform disc of about 1/4 inch thickness.

Step 8: Shape and Cut

Use a spatula or dough scraper to gently shape the flattened dough into a square or rectangle. Then, cut the dough into approximately 1-inch square pieces. Repeat this process with the second part of the dough.

Step 9: Deep Fry

Heat oil for deep frying in a pan. Once the oil is hot, carefully drop the semolina potato bites into the oil. Fry on high to medium flame, turning occasionally, until they turn golden brown and crispy on all sides.

Step 10: Serve

Remove the fried bites from the oil using a slotted spoon and place them on a plate lined with paper towels to absorb any excess oil. Serve hot with ketchup or your favorite chutney.

• Ensure the oil is hot enough before frying to get crispy bites and prevent them from absorbing too much oil.

• Adjust the amount of green chilies and chaat masala according to your spice preference.

• Serve immediately for the best crispy texture.

• Add other finely chopped vegetables like carrots, peas, or corn to the mixture for added nutrition and flavor.

• For a healthier option, you can bake or air-fry these bites instead of deep-frying. Brush with a little oil before baking/air-frying.

• Experiment with different spice blends like garam masala or a pinch of turmeric for a different flavor profile.