Suji Recipe Suji Potato Rolls Recipe

This is my favorite breakfast suji ki recipe, suji potato rolls, and you will like this recipe too. I love to make this recipe at home very regularly.

For few some days i’m busy setting up my new kitchen, from where i will shoot my recipes for you. There are so many problems making this kitchen to give it a nice aesthetics. Still not sure about the design. My husband is working on this. He is working very hard to set this up very soon. And very soon you will see my new kitchen.

This is Suji Potato Rolls recipe, as you all know that we Indian love aalu (potato) and we have special place for this in our daily food. I have stuffed potato batter into suji bread.

I have used tomato ketchup on top of suji Chilla but you can also use coriander chutney or chilly sauce. You can also use homemade chena instead of grated paneer. Use onion or veggies of your choice to make stuffing in this suji ki recipe.

I have also made some other rolls such as Stuffed cabbage roll, potato cheese corn roll, bread paneer cheese roll, mango rolls etc.

Ingredients:

1 cup suji
4 medium sized raw potato
1/2 inch grated ginger
2 pieces finely chopped green chilly
freshly chopped coriander leaves
Salt as per taste

For stuffing:

1½ tsp oil
1/2tsp mustard seed
Few sprig of curry leaves
2 medium sized boiled potato
Paneer 150 gms
3/4 cup boiled peas
Salt as per taste
3/4 tsp Kashmiri red chilly powder
1/2 tsp Garam masala
Freshly chopped coriander leaves

How to make Suji potato rolls recipe:

Wash, peel and grate potatoes in a deep bowl.

Now add suji, finely chopped coriander leaves, green chilly (if you don’t want to eat spicy then skip it), grated ginger, salt and make a medium thick batter by gradually adding water.
Let it rest the batter for 15-20 minutes, meanwhile let’s prepare our stuffing.

Heat oil in a pan, once the oil becomes hot, add mustard seed and let it splutter.
Now add curry leaves, boiled and mashed potatoes, grated paneer, boiled peas, red chilly powder, garam masala, salt to taste, freshly chopped coriander leaves and mix until well combined. Do not cook too much just sauté all the spices for 2-3 minutes on medium flame. Stuffing is ready now.

After 15 minutes uncovered the batter, you will see the consistency of batter is still medium thick as grated potatoes release water after adding salt and suji absorbs the water so no need to add extra water.
Mix it well with spoon so that there should be no lumps in the batter. Batter is ready now

Take a non-stick pan and heat the pan on medium flame. Do not make the pan too hot otherwise batter will not stick to the pan, once the pan becomes slightly hot pour 2-3 spoonful batter towards the center and spread the batter evenly in a clock wise.
Drizzle little oil all around and top and cook for 2-3 minutes from downwards on medium flame till it becomes brown.

After 2-3 minutes remove the sides, flip it over and cook from other side too.
Once both the sides get cooked, remove it from tawa and in the same way spread the rest of the batter to make chilla.

To make suji potato rolls:

Take one chilla and spread tomato ketchup over the chilla.
Now spread spoonful stuffing into the center of the chilla and roll it into cylinder shape. This way prepares all the suji potato rolls.

Cut the rolls into 1 to 11/2 inch pieces. Now take a tooth pick insert it in each suji potato rolls to seal it tightly.

Note:

You can spread coriander chutney, chilly sauce instead of tomato ketchup to make suji potato rolls.
You can use homemade chena instead of grated paneer
Use onion or veggies of your choice to make stuffing.

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How To Make Suji Potato Rolls

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

Author: Reshu Drolia

Recipe type: Breakfast

Cuisine: Indian

Serves: 4 Rolls

Ingredients

1 cup suji
4 medium sized raw potato
½ inch grated ginger
2 pieces finely chopped green chilly
freshly chopped coriander leaves
Salt as per taste

For stuffing:

1½ tsp oil
½tsp mustard seed
Few sprig of curry leaves
2 medium sized boiled potato
Paneer 150 gms
¾ cup boiled peas
Salt as per taste
¾ tsp Kashmiri red chilly powder
½ tsp Garam masala
Freshly chopped coriander leaves

Instructions

Wash, peel and grate potatoes in a deep bowl.
Now add suji, finely chopped coriander leaves, green chilly, grated ginger, salt and make a medium thick batter by gradually adding water.
Let it rest the batter for 15-20 minutes,
let’s prepare our stuffing. Heat oil in a pan, once the oil becomes hot, add mustard seed and let it splutter.
Now add curry leaves, boiled and mashed potatoes, grated paneer, boiled peas, red chilly powder, garam masala, salt to taste, freshly chopped coriander leaves and mix until well combined.
Stuffing is ready now.
After 15 minutes uncovered the batter.
Mix it well with spoon.
Batter is ready now
Take a non-stick pan and heat the pan on medium flame.
Once the pan becomes slightly hot pour 2-3 spoonful batter towards the center and spread the batter evenly in a clock wise.
Drizzle little oil all around and top and cook for 2-3 minutes from downwards on medium flame till it becomes brown.
After 2-3 minutes remove the sides, flip it over and cook from other side too.
Once both the sides get cooked, remove it from tawa and in the same way spread the rest of the batter to make chilla.
To make suji potato rolls:
Take one chilla and spread tomato ketchup over the chilla.
Now spread spoonful stuffing into the center of the chilla and roll it into cylinder shape. This way prepares all the suji potato rolls.
Cut the rolls into 1 to 11/2 inch pieces. Now take a tooth pick insert it in each suji potato rolls to seal it tightly.

Notes

You can spread coriander chutney, chilly sauce instead of tomato ketchup to make suji potato rolls.
You can use homemade chena instead of grated paneer
Use onion or veggies of your choice to make stuffing