Suji Matar Breakfast

6 mins
Serves 1
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Directions

  1. 1Boil 1 cup of peas with 1/2 tsp salt and 1/2 tsp sugar for 3-4 minutes until soft.
  2. 2Boil 1 cup of peas with 1/2 tsp salt and 1/2 tsp sugar for 3-4 minutes until soft.
  3. 3Boil 1 cup of peas with 1/2 tsp salt and 1/2 tsp sugar for 3-4 minutes until soft.
  4. 4Strain the peas and let them cool.
  5. 5Strain the peas and let them cool.
  6. 6Strain the peas and let them cool.
  7. 7In a pan, add 2 cups of water, 1 tsp salt, 1/2 tsp cumin seeds, 1 tsp chilli flakes, 1 tsp sesame seeds, 1 tsp fresh coriander leaves, and 1 tsp oil.
  8. 8In a pan, add 2 cups of water, 1 tsp salt, 1/2 tsp cumin seeds, 1 tsp chilli flakes, 1 tsp sesame seeds, 1 tsp fresh coriander leaves, and 1 tsp oil.
  9. 9In a pan, add 2 cups of water, 1 tsp salt, 1/2 tsp cumin seeds, 1 tsp chilli flakes, 1 tsp sesame seeds, 1 tsp fresh coriander leaves, and 1 tsp oil.
  10. 10Once the water starts boiling, add 1 cup suji and mix well, mashing to avoid lumps.
  11. 11Once the water starts boiling, add 1 cup suji and mix well, mashing to avoid lumps.
  12. 12Once the water starts boiling, add 1 cup suji and mix well, mashing to avoid lumps.
  13. 13Cook until all water is dried out.
  14. 14Cook until all water is dried out.
  15. 15Cook until all water is dried out.
  16. 16Once the suji is cooked, add some oil to prevent sticking and let it rest for 10 minutes.
  17. 17Once the suji is cooked, add some oil to prevent sticking and let it rest for 10 minutes.
  18. 18Once the suji is cooked, add some oil to prevent sticking and let it rest for 10 minutes.
  19. 19In a bowl, mix the cooled peas, 1/2 cup aloo bhujiya, and 2 tbsp poha; mash using a potato masher.
  20. 20In a bowl, mix the cooled peas, 1/2 cup aloo bhujiya, and 2 tbsp poha; mash using a potato masher.
  21. 21In a bowl, mix the cooled peas, 1/2 cup aloo bhujiya, and 2 tbsp poha; mash using a potato masher.
  22. 22In the same bowl, add 1 tsp salt, 1 tsp amchoor powder, 1/2 tsp coriander powder, 1/2 tsp red chilli powder, a handful of fresh coriander leaves, and 2-3 green chillies. Mix well to combine.
  23. 23In the same bowl, add 1 tsp salt, 1 tsp amchoor powder, 1/2 tsp coriander powder, 1/2 tsp red chilli powder, a handful of fresh coriander leaves, and 2-3 green chillies. Mix well to combine.
  24. 24In the same bowl, add 1 tsp salt, 1 tsp amchoor powder, 1/2 tsp coriander powder, 1/2 tsp red chilli powder, a handful of fresh coriander leaves, and 2-3 green chillies. Mix well to combine.
  25. 25Make 12 gm balls of the pea mixture and 25 gm balls of the suji mixture.
  26. 26Make 12 gm balls of the pea mixture and 25 gm balls of the suji mixture.
  27. 27Make 12 gm balls of the pea mixture and 25 gm balls of the suji mixture.
  28. 28Flatten the suji balls, place a pea ball in the center, and seal them like kachoris.
  29. 29Flatten the suji balls, place a pea ball in the center, and seal them like kachoris.
  30. 30Flatten the suji balls, place a pea ball in the center, and seal them like kachoris.
  31. 31Place the sealed balls in an appam pan, add 1-2 tsp of oil, and cook on medium-low flame for 5-6 minutes until golden brown.
  32. 32Place the sealed balls in an appam pan, add 1-2 tsp of oil, and cook on medium-low flame for 5-6 minutes until golden brown.
  33. 33Place the sealed balls in an appam pan, add 1-2 tsp of oil, and cook on medium-low flame for 5-6 minutes until golden brown.

Ingredients

  • 2 cups water
  • 2 cups water
  • 2 cups water
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 0.5 tsp cumin seeds
  • 0.5 tsp cumin seeds
  • 0.5 tsp cumin seeds
  • 1 tsp chilli flakes
  • 1 tsp chilli flakes
  • 1 tsp chilli flakes
  • 1 tsp sesame seeds
  • 1 tsp sesame seeds
  • 1 tsp sesame seeds
  • 1 tsp fresh coriander leaves
  • 1 tsp fresh coriander leaves
  • 1 tsp fresh coriander leaves
  • 2 tsp oil
  • 2 tsp oil
  • 2 tsp oil
  • 1 cup suji
  • 1 cup suji
  • 1 cup suji
  • 1 cup peas
  • 1 cup peas
  • 1 cup peas
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp sugar
  • 0.5 tsp sugar
  • 0.5 tsp sugar
  • 2 tbsp poha
  • 2 tbsp poha
  • 2 tbsp poha
  • 0.5 cup aloo bhujiya
  • 0.5 cup aloo bhujiya
  • 0.5 cup aloo bhujiya
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp amchoor powder
  • 1 tsp amchoor powder
  • 1 tsp amchoor powder
  • 0.5 tsp coriander powder
  • 0.5 tsp coriander powder
  • 0.5 tsp coriander powder
  • 0.5 tsp red chilli powder
  • 0.5 tsp red chilli powder
  • 0.5 tsp red chilli powder
  • 3 green chillies
  • 3 green chillies
  • 3 green chillies
  • 1 handful fresh coriander leaves
  • 1 handful fresh coriander leaves
  • 1 handful fresh coriander leaves

Equipment

saucepanstrainerpanappam pan