Carrot and vermicelli stuffed semolina rolls Recipe

Cooking Directions

• STEP 1.In a bowl, mix together semolina, yogurt, salt, and water to make a soft dough.
• STEP 2.In a pan, heat oil and add mustard seeds, cumin seeds, and curry leaves. Saute for a minute.
• STEP 3.Add grated carrots, cooked vermicelli, turmeric powder, red chili powder, and salt. Cook for 2-3 minutes.
• STEP 4.Divide the semolina dough into small portions and flatten each portion into a circle.
• STEP 5.Place a spoonful of the carrot and vermicelli mixture in the center of each circle and fold the edges to seal.
• STEP 6.Steam the rolls for about 15-20 minutes until cooked through.
• STEP 7.Serve the carrot and vermicelli stuffed semolina rolls hot with chutney or sauce.

Cooking Tips

• Make sure the semolina dough is soft and pliable. If it is too dry, add a little more water.
• You can add chopped green chilies or ginger for an extra kick of flavor.
• To make the rolls more nutritious, you can add finely chopped spinach or other vegetables to the filling.

Storage and Serving

• These rolls are best served hot and fresh.
• If you have leftovers, you can refrigerate them in an airtight container for up to 2 days.
• To reheat, steam the rolls again for a few minutes or microwave them for a quick snack.