Step 1: Prepare the Semolina Base

Heat 1 Tbsp of oil in a medium-hot pan. Add the semolina and stir-fry for 2 minutes. Pour in 1 cup of water and continue to cook, stirring constantly, until all the water is absorbed and the mixture forms a thick dough that separates from the pan. Turn off the flame, cover, and set aside.

Step 2: Make the Potato Stuffing

In a bowl, take one large boiled potato and mash it well. Add coriander powder, red chili powder, turmeric powder, cumin powder, and salt to taste. Mix everything together thoroughly. The stuffing is ready; set it aside.

Step 3: Knead the Dough

Transfer the cooked semolina mixture to a bowl. Add a little salt and 1 Tbsp of all-purpose flour. Knead well without adding any extra water to form a smooth dough. Divide the dough into two equal balls.

Step 4: Assemble the Stuffed Snack

Take one dough ball and flatten it into a round disc. Prepare the second disc similarly. Place one disc on a flat surface, spread the prepared potato stuffing evenly over it. Cover with the second disc and gently press the edges. Using a knife, cut the stuffed disc into four equal quarters.

Step 5: Prepare the Coating Batter

In another bowl, combine the grated onion, grated capsicum, chopped red capsicum, coriander seeds, cumin seeds, red chili flakes, black sesame seeds, and a pinch of turmeric powder. Add 1 cup of water and half a cup of all-purpose flour. Mix well to form a smooth, flowing batter. Finally, add salt to taste and mix again.

Step 6: Fry the Snack

Dip each stuffed quarter into the prepared batter, ensuring it is coated well on all sides. Heat 2 Tbsp of oil in a pan and spread it. Carefully place the batter-coated pieces into the hot pan. Shallow fry on medium heat, flipping occasionally, until both sides are light golden brown and crisp.

Step 7: Serve

Once cooked, remove the sooji aloo nashta from the pan. Serve hot with your favorite sauce or chutney.

• Ensure the semolina dough is cooked until it leaves the sides of the pan to get the right consistency.

• Knead the dough well to make it smooth before rolling.

• Fry on medium heat to ensure the snack cooks through evenly without burning the outside.

• The batter should be of a flowing consistency, not too thick or too thin, to coat the pieces properly.

• Add finely chopped green peas or carrots to the potato stuffing for extra vegetables.

• You can add a pinch of chaat masala to the stuffing for a tangier flavor.

• For a healthier version, you can try baking or air-frying the snack instead of shallow frying.