Crispy Semolina & Spiced Potato Squares

This golden, crisp semolina and potato square marries the nutty warmth of roasted suji with a spiced potato filling, delivering a satisfying crunch and tender interior in every bite.

Preparation, cook, and total times

Preparation Time: 15 minutes • Cook Time: 10 minutes • Total Time: 25 minutes

YIELD & CUISINE

Yield: 12–16 squares (serves 4–6) • Cuisine: Indo‑fusion snack

A full list of ingredients

• 1 Tbsp vegetable oil

• 1 tsp cumin seeds

• ½ cup semolina (suji)

• ½ tsp salt (for semolina)

• 1 cup water

• ¼ cup all‑purpose flour

• 2 medium potatoes, boiled and mashed (about 300 g total)

• 2 Tbsp finely chopped onion

• 1 fresh green chili, finely chopped

• ½ tsp salt (for filling)

• ¼ tsp chili powder

• 1/8 tsp turmeric powder

• ¼ tsp chili flakes

• ¼ tsp chaat masala

• 1 Tbsp chopped fresh coriander leaves

• Oil, for shallow frying

Step-by-step cooking directions

1. Heat 1 Tbsp oil in a nonstick skillet over medium heat. Add cumin seeds and toast until fragrant, about 30 seconds.

2. Stir in the semolina and ½ tsp salt. Roast, stirring constantly, for 2 minutes until the grains turn light golden and aromatic.

3. Carefully pour in 1 cup water and immediately stir. Reduce heat slightly and cook, stirring, until the mixture pulls away cleanly from the pan—about 2 minutes. Remove from heat and let cool for 5 minutes.

4. Once lukewarm, transfer the suji mixture to a bowl. Add ¼ cup flour and mix thoroughly to form a pliable dough. If too dry, sprinkle a little water; if too wet, dust with extra flour.

5. In a separate bowl, combine mashed potatoes, chopped onion, green chili, ½ tsp salt, chili powder, turmeric, chili flakes, chaat masala, and coriander. Mix until uniformly spiced.

6. Divide the dough into 12–16 equal balls. On a lightly floured surface, roll each ball into a small square or rectangle about 8 cm (3 in) across.

7. Spoon 1 Tbsp of the potato filling onto the center of each square. Fold or pleat the edges to create a decorative pattern, sealing the filling completely. Lightly flatten into a patty shape.

8. Heat about 3 mm of oil in a wide skillet over medium heat. When the oil shimmers, gently slide in the patties—working in batches to avoid crowding.

9. Fry for 3–5 minutes per side, turning once, until each side is deeply golden and crisp. Adjust the heat as needed to prevent browning too quickly.

10. Transfer cooked squares to a paper towel‑lined plate to drain. Serve hot with chutney or ketchup.

Nutritional information

Per serving (2–3 squares):

• Calories: 280 kcal

• Protein: 5 g

• Total Fat: 10 g (Saturated Fat: 1.5 g)

• Carbohydrates: 42 g (Dietary Fiber: 4 g; Sugars: 2 g)

• Sodium: 550 mg

• Vitamin C: 12 mg

• Iron: 1.8 mg

The origins and popularity of the recipe

Semolina patties trace back to South Asian street‑food traditions, where cooks transformed pantry staples into handheld snacks. Semolina, prized for its toasty flavor, has long been used in Indian and Mediterranean cuisines for sweets and savory dishes alike. Stuffing it with spiced potato elevates a humble ingredient—today, these squares appear in cafes, at festive gatherings, and across home kitchens as a versatile tea‑time treat.

Reasons why you’ll love the recipe

• Quick assembly: Ready in under 30 minutes, perfect for unexpected guests.
• Textural delight: Crisp exterior contrasts with creamy, flavorful potato filling.
• Customizable spice level: Easily adjusted by adding more or less chili and spices.
• Vegetarian comfort: Hearty and satisfying without meat, suitable for vegetarians.
• Make‑ahead potential: Dough and filling can be prepared hours in advance.

Health benefits

Semolina is rich in complex carbohydrates and B vitamins, supporting sustained energy release. Potatoes provide potassium and vitamin C, while onions and chilies contribute antioxidants. Shallow‑frying uses minimal oil, reducing overall fat compared to deep‑fried alternatives.

Serving suggestions

Present these squares alongside mint‑yogurt chutney or tamarind sauce for a classic pairing. They also shine with a side of fresh salad greens or pickled vegetables to cut through the richness. For a fusion twist, serve with garlic‑herb aioli or sriracha mayo.

Cooking tips

• Even roasting: Keep the semolina moving in the pan to prevent hot spots and uneven browning.
• Proper sealing: Ensure the patties are well‑sealed at the edges to avoid filling leakage during frying.
• Oil temperature: Maintain medium heat—too low and the patties absorb oil, too high and they brown externally while remaining raw inside.
• Draining: Use a wire rack over a tray to drain excess oil and preserve crispness.

Variations to try

• Cheesy core: Add a small cube of mozzarella or grated cheddar to the potato mixture for a gooey surprise.
• Vegetable medley: Stir in finely chopped peas, corn, or bell peppers for extra color and nutrition.
• Spiced twist: Include garam masala or ground coriander for a deeper spice profile.
• Gluten‑free option: Substitute rice flour for all‑purpose flour and use gluten‑free semolina.
• Baked version: Brush patties with oil and bake at 200 °C (400 °F) for 15–18 minutes, turning halfway.

Conclusion paragraph

Crispy semolina potato squares offer a delightful blend of textures and spices that appeal to all palates. Whether enjoyed as a street‑food snack, a party appetizer, or a light meal, their golden exterior and savory filling will keep everyone coming back for more. Easy to adapt and quick to prepare, they’re destined to become a favorite go‑to recipe in your culinary repertoire.

10 comprehensive FAQ section

1. Can I use instant semolina instead of regular suji?
   Yes. Instant semolina will hydrate more quickly; reduce water by 2 Tbsp and monitor closely while cooking.

2. How do I prevent patties from falling apart?
   Ensure the dough is neither too wet nor too dry—adjust with small amounts of water or flour. Seal edges firmly and chill patties for 5 minutes before frying.

3. Is it possible to air‑fry these squares?
   Absolutely. Preheat your air fryer to 180 °C (360 °F), lightly brush patties with oil, and air‑fry in a single layer for 10–12 minutes, flipping halfway.

4. How can I make the filling spicier?
   Increase green chilies, add a pinch of red chili powder, or include chopped jalapeños. Taste the filling before shaping to ensure desired heat.

5. Can I prepare the dough and filling ahead of time?
   Yes—both can be made up to 2 hours in advance and refrigerated separately. Bring to room temperature before assembling.

6. What’s the best way to reheat leftovers?
   Reheat in a preheated oven at 180 °C (356 °F) for 5–7 minutes to restore crispness; avoid microwaving.

7. Are these squares suitable for vegan diets?
   To veganize, replace the egg and flour binder with a mixture of chickpea flour and water (1:1) plus a flax “egg” (1 Tbsp flax + 3 Tbsp water).

8. Can I freeze uncooked patties?
   Yes—shape patties, flash freeze on a tray for 30 minutes, then transfer to a sealed bag. Fry from frozen, adding 1–2 minutes per side.

9. What dipping sauces pair best?
   Classic choices include mint‑coriander chutney, tamarind‑date chutney, garlic yogurt dip, or even spicy tomato ketchup.

10. How do I adjust the recipe for a larger batch?
    Scale ingredients proportionally. Cook semolina in multiple batches to avoid crowding the pan, and fry patties in smaller batches for consistent results.