Semolina Potatoes is a dish that pairs great with any kind of cuisine, be it Indian or American. It’s great as a starter, main course, or evening snack
Semolina is the coarse, purified wheat middlings (intermediate milling stage) of durum wheat mainly used in making couscous, pasta, and sweet puddings. The term semolina is also used to designate coarse middlings from other varieties of wheat, and sometimes other grains (such as rice or corn) as well. Semolina is a high-gluten flour made from hard durum wheat. It has a rather coarse texture, and yellow colour, and is high in gluten protein. The high gluten content means the flour is especially well suited for making pasta, but this flour is also a common ingredient in bread and baked goods as well as couscous.
Potato is a starchy tuber of the plant Solanum tuberosum and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae. The English word potato comes from Spanish patata (the name used in Spain). The name originally referred to the sweet potato although the two plants are not closely related. When it comes to starch, each potato has its own sugary profile, which makes them not only have contrasting tastes but cook differently too.
Preparation time: 10 minutes
Cooking time: 20- 25 minutes
Frying the Potatoes:
Semolina made from softer common wheat is beige in colour; it contains more gluten and is less sandy in its texture than durum semolina. In the United States, it is called farina (not to be confused with Italian farina, which is common-wheat flour); it is used more often for desserts than for salty foods. In the Indian continent, common-wheat semolina may be milled either coarse or fine, and both are used in a wide variety of sweet and savoury dishes.