indian sooji pakora (semolina fritters)

Name: Indian Sooji Pakora (Semolina Fritters)
Prep time: 30 min
Cook time: 20 min
Ingredients: 1 cup(s) sooji (semolina/cream of wheat), available at indian grocery stores; - add sufficient plain yogurt, stirring in a little at a time to make a stiff dough.; 2 tablespoon(s) fresh ginger, finely chopped or grated.; 1/2 teaspoon(s) turmeric, ground; 1/2 teaspoon(s) salt; 1/4 teaspoon(s) cayenne pepper; 1/4 teaspoon(s) baking soda; 1 teaspoon(s) curry powder or garam masala (from indian grocery store); 1 teaspoon(s) cumin seeds; - sufficient vegetable or corn oil for deep frying in a 6 or 8 inch dia saucepan or frier. oil depth should be at least 2 inches.

(1 RATING)

18 Pinches

SATISH DHINGRA

CONCORD, MA

Updated on Nov 21, 2012

I got this recipe from my younger sister. Amazingly, I've searched many Indian cookbooks and have not found a similar appetizer/ tea-time snack. It's delicious and always a big hit with my American and Indian friends. Enjoy!

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prep time 30 Min

cook time 20 Min

method ---

yield

Ingredients

1 cup sooji (semolina/cream of wheat), available at indian grocery stores
- add sufficient plain yogurt, stirring in a little at a time to make a stiff dough.
2 tablespoons fresh ginger, finely chopped or grated.
1/2 teaspoon turmeric, ground
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon baking soda
1 teaspoon curry powder or garam masala (from indian grocery store)
1 teaspoon cumin seeds
- sufficient vegetable or corn oil for deep frying in a 6 or 8 inch dia saucepan or frier. oil depth should be at least 2 inches.

How To Make indian sooji pakora (semolina fritters)

Step 1

Mix all the dry ingredients in a bowl EXCEPT baking soda.

Step 2

Add plain yogurt 2 to 3 tsp at a time and stir. Then add a tsp or two until you have a stiff dough. If the dough become a little soft, add sufficient sooji to obtain a stiff dough.
Step 3

Cover the mixture with plastic wrap or wet cloth to prevent drying. Let it rest for 30 minutes.
Step 4

Add BAKING SODA and stir vigorously for 2 minutes to start the "rising action" of the soda. Add a little yogurt if the dough is too stiff.
Step 5

Heat oil for deep frying to 350 deg F. With a small ice-cream scoop, or a tablespoon (using another tbs to scoop out)carefully drop one scoop at a time near the surface of the oil. The size of the scoop should be about 3/4" dia. round. The dough will rise to the surface in 2 or 3 seconds. Keep moving the fritters with a slotted frying spoon. Be sure not to crowd the fritters in the frier. Fry until golden brown.
Step 6

Drain on paper towels. Finish the remaining dough until all the fritters are done.
Step 7

Serve hot. Enjoy with ketchup. Alternatively, for a more authentic experience, try corriander or mint chutney, tamarind chutney, or other chutneys available at Indian grocery stores.
Step 8

You may need to slightly adjust the quantity of spices, on your next try, to suit your taste.
Step 9

Leftovers can be reheated in a microwave for 15 SECONDS. Heat for 5 more seconds, if not hot enough. Beware that too long in the microwave could make the soft fritters hard.
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