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You are here: Home / Breakfast Recipes / How To Make Veg Suji Buns For Breakfast

November 13, 2017

How To Make Veg Suji Buns For Breakfast

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Total Time: 35 minutes

Veg Suji Buns recipe with step by step photo – Suji Veg Buns is an ideal children’s lunch box item that’s easy to make, very delicious and highly nutritious for breakfast. This is one of those recipes in which you can sneak in all the veggies your children refuse to eat in regular sabzi. It is ideally a burger and pav bhaji fusion that is made with a suji or semolina base filling with lots of vegetables.

Veg Suji Buns on a black tray with some suji buns garnished with some cheese and oregano kept on a wooden surface |

I have also made some more bread recipes such as  Bread Uttapam, Bread Idli, Bread Dhokla Sandwich, Bread Rasmalai, Spring Roll Sheets, Homemade Cheese Garlic Bread Recipe, Etc.

I have used carrot, capsicum and French beans in it, you can use shredded and blanched spinach, broccoli, cauliflower, zucchini even banana flower if you like. You can also add some spring onions and/or garlic leeks to add some crunch. Crunchy vegetables add more fun to this dish.

I am also using Mozzarella cheese and oregano, which gives this a pizza flavour, much like the “Burger Pizza” item from Dominoes. If you don’t have Mozzarella, you just top it with an Amul cheese slice to make it tastier. Serve this with lehsun ki chutney or tomato sauce.

And, trust me, it’s tested and proven! The thick layer of cheese and the semolina’s own taste will dominate individual tastes of any disliked vegetables. Cheese is an all-time favourite of kids, and this recipe is sure to win you repeated days of emptied lunch boxes. You can also play with the sauces and spice mixes and customize according to what you think your children and loved ones would prefer.

 

Even though this is an easy to make the recipe, there is one step you should be extra careful with, this is the step when you place the suji buns into the pan, over the melting butter. Frozen butter takes a few seconds to melt, and can start burning if you don’t hurry up. So put the butter in the pan only when you are completely ready with the buns. Be generous with the butter, as you will need enough to properly cook the semolina, otherwise it will stick. For 2 buns, scoop in about 30gms of butter, that’s rough, 1 and ½ teaspoon. Put more from the sides if it gets absorbed.

You can also check-out: Veg Spring Rolls

I have used wheat flour buns of good quality. You can use any bun as you please; however, you need to understand that if the bun is stale or crumbly, then it will not as enjoyable, you need fresh and spongy buns. So its better you use it with fresh buns.

The buns are best enjoyed when warm. So if you are packing it in lunch boxes, then an ideal thing to do would be to wrap them in foil, as it will keep the buns fresh, and conserves the warmth for longer.

Veg Suji Buns on a black tray with some suji buns garnished with some cheese and oregano kept on a wooden surface |
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Veg Suji Buns

Suji Veg Buns is an ideal children’s lunch box item that’s easy to make, very delicious and highly nutritious. This is one of those recipes in which you can sneak in all the veggies your children refuse to eat in regular sabzi. It is ideally a burger and pav bhaji fusion that is made with a suji or semolina base filling with lots of vegetables.
Course Lunch and Dinner, Snacks
Cuisine Indian
Keyword evening snacks recipes, snacks, suji buns
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6 -8
Calories 199kcal
Author Reshu Drolia

Ingredients

  • 4 burger buns Wheat
  • 1 cup suji
  • 1/2 cup yogurt
  • 1/4 cup green capsicum finely chopped
  • 1/4 cup red bell pepper finely chopped
  • 1/4 cup French beans finely chopped
  • 1/4 cup onion finely chopped
  • 14 mozzarella cheese Grated as required
  • Chilly flakes as required
  • Oregano as required
  • Tomato sauce / chilly sauce
  • Butter
  • Salt to taste

Instructions

  • In a mixing bowl add semolina, yogurt, ½ tsp salt and water. Mix it well and make medium thick batter.
  • Batter is ready now cover it and let it rest for 15-20 minutes.
  • After 15 minutes uncovered the lid and you will see the batter has become thick because semolina has absorb all the water so add water accordingly to make smooth batter (You can take more or less water as per your requirement). Keep on adding water until you get the proper consistency. Batter should not be very thick or thin.
  • Now add all the vegetables finely chopped (green capsicum, red bell pepper, French beans, onion), chilly flakes, mix it well and keep the mixture aside.
  • Cut the buns horizontally into two slices and spread the thick layer of suji mixture evenly all around onto both the buns. Repeat the same process for rest of the buns.
  • Add butter in a pan and spread it evenly and wait till butter melts.
  • Now put a slice suji veg buns into the pan, put the suji mixture side downwards and cook it on medium low flame till it gets fully cooked and turns golden brown from downward side.
  • Once cooked flip it over and spread tomato sauce or chilly sauce evenly onto the cooked suji mixture.
  • Add some grated mozzarella cheese and sprinkle little oregano over the cheese.
  • Cover the lid and cook it on low flame till cheese melts. It takes around 3-4 minutes.
  • Once cooked take out from the pan and serve hot.
  • Serve Suji veg buns with tomato sauce, chilly sauce or any chutney of your choice or you can pack these in your kids tiffin box

Video

Notes

To make it healthy I have used wheat burger buns.
Add vegetables as per your choice.
If you don’t want to eat spicy then you can skip chilly flakes.

Nutrition

Serving: 1bun | Sodium: 153mg | Calcium: 81mg | Vitamin C: 14.4mg | Vitamin A: 270IU | Sugar: 3g | Fiber: 2g | Potassium: 163mg | Cholesterol: 2mg | Calories: 199kcal | Fat: 2g | Protein: 7g | Carbohydrates: 37g | Iron: 2.3mg

Equipment Used:

Prestige Pan


How to make suji veggie buns:

  • In a mixing bowl add semolina, yogurt, ½ tsp salt and water. Mix it well and make medium thick batter.

Veg Suji Buns

  • Batter is ready now cover it and let it rest for 15-20 minutes.
  • After 15 minutes uncovered the lid and you will see the batter has become thick because semolina has absorb all the water so add water accordingly to make smooth batter (You can take more or less water as per your requirement). Keep on adding water until you get the proper consistency. Batter should not be very thick or thin.

Veg Suji Buns

  • Now add all the vegetables finely chopped (green capsicum, red bell pepper, French beans, onion), chilly flakes, mix it well and keep the mixture aside.

Veg Suji Buns

  • Cut the buns horizontally into two slices and spread the thick layer of suji mixture evenly all around onto both the buns. Repeat the same process for rest of the buns.

Veg Suji Buns

  • Add butter in a pan and spread it evenly and wait till butter melts.

Veg Suji Buns

  • Now put a slice suji veg buns into the pan, put the suji mixture side downwards and cook it on medium low flame till it gets fully cooked and turns golden brown from downward side.

Veg Suji Buns

  • Once cooked flip it over and spread tomato sauce or chilly sauce evenly onto the cooked suji mixture.

Veg Suji Buns

  • Add some grated mozzarella cheese and sprinkle little oregano over the cheese.

Veg Suji Buns

  • Cover the lid and cook it on low flame till cheese melts. It takes around 3-4 minutes.

Veg Suji Buns

  • Once cooked take out from the pan and serve hot.

Veg Suji Buns

  • Serve Suji veg buns with tomato sauce, chilly sauce or any chutney of your choice or you can pack these in your kids tiffin box.

Note:

  • To make it healthy I have used wheat burger buns.
  • Add vegetables as per your choice.
  • If you don’t want to eat spicy then you can skip chilly flakes.

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I'm Reshu, a housewife and food blogger. My husband Kamlesh and me with my 2 kids live in Calcutta, India. I have a passion for cooking and i got this stage to share my cooking ideas with all. Read More…

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