Semolina Veggie Bun Toast
For Sautéed Vegetables
For Semolina Batter
Other
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Sauté Onions
Heat 1 teaspoon of oil in a pan. Add 1 small sliced onion and stir-fry until it softens, about .
Add Capsicum and Carrot
Add 1 small sliced capsicum and 2 tablespoons of grated carrot to the pan. Continue to stir-fry until all the vegetables are soft.
Season Sautéed Vegetables
Add a pinch of salt and a pinch of black pepper powder to the vegetables. Stir well to combine the seasonings.
Prepare Semolina Batter Base
Take a bowl and add 1/2 cup of semolina (rava/sooji). Pour in 1 cup of lukewarm water and mix well until a smooth consistency is achieved. for to allow the semolina to soften.
Cut Buns
Take 2 round buns. Cut each bun into 3-4 long, thick slices. Follow the shown cutting method to create long shapes.
Prepare Semolina Batter
After , check the semolina batter; it should have a flowing consistency. Add some fresh chopped coriander leaves, 1 small chopped tomato, 1 teaspoon of cumin seeds, 1 tablespoon of red chili flakes (to taste), 1 teaspoon of coriander powder, a pinch of carom seeds, a pinch of turmeric powder, and red chili powder (to taste) to the semolina mixture. Add salt to taste. Mix all the ingredients thoroughly.
Combine Vegetables with Batter
Add the previously vegetables (onion, capsicum, carrot) to the semolina batter. Mix well to ensure the vegetables are evenly distributed. Add a little water if needed to achieve a thick, flowing batter consistency.
Coat Buns with Batter
Take each sliced bun piece and dip it into the prepared semolina and vegetable batter, ensuring it is well coated on all sides.
Pan-Fry the Buns
Heat 2 tablespoons of oil in a pan. Place the coated bun pieces in the hot oil. Cook on a medium-low flame. Change sides after , cooking both sides until they turn golden brown and crispy.
Serve
Once both sides are golden brown, remove the semolina veggie bun from the pan. Serve hot with any sauce of your choice.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 2 swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Variations
Simple ways to adapt this recipe.
- Add other finely chopped vegetables like cornCustomise
Peas, or spinach to the batter.
- Experiment with different spices like
Experiment with different spices like garam masala or chaat masala for a different flavor profile.
- Use whole wheat buns for a healthier option
Helpful Tips
Small details that can improve the final result.
Your Notes
Save your personal tweaks, substitutions and cooking adjustments.
Saved only on this device.Example: Used less salt, cooked 5 minutes longer, added extra coriander.
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