Suji Chips
If you’re craving something crispy, delicious, and easy-to-make for your evening tea or a weekend snack, then Suji Chips (Semolina Chips) might just become your new favorite. Made with simple ingredients and ready in just minutes, these chips are not only a healthier alternative to store-bought snacks but also incredibly satisfying in taste and texture.
Whether you’re hosting guests, packing tiffins, or just want a quick homemade snack, this quick suji chips recipe is a must-try.
What Makes Suji Chips So Special?
Suji (semolina) is already a household staple in Indian kitchens. Used commonly in dishes like upma, idli, and halwa, it is also a versatile base for crispy snacks. The coarse texture of suji lends a perfect crunch when fried or baked. Suji chips are:
- Crispy and light
- Less oily than traditional chips
- Made from pantry-friendly ingredients
- Customizable with herbs and spices
Ingredients You’ll Need
Here’s everything you need to prepare suji chips at home:
- 1 cup suji (semolina)
- 2 cups water
- 1 tablespoon rice flour (optional, for extra crispiness)
- 1 teaspoon oil or ghee
- Salt to taste
- 1 teaspoon chili flakes or red chili powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon carom seeds (ajwain) or cumin seeds (jeera)
- Chopped coriander leaves (optional)
- Oil for frying
Step-by-Step Recipe for Crunchy Suji Chips
Step 1: Prepare the Suji Dough
- In a pan, heat 2 cups of water and add salt, spices, and 1 tsp oil or ghee.
- Once the water comes to a boil, gradually add suji while stirring continuously to avoid lumps.
- Keep stirring until the suji thickens into a soft dough-like consistency.
- Turn off the heat and let the mixture cool slightly.
- Add rice flour (if using) and knead it into a smooth, pliable dough once cool enough to handle.
Tip: Rice flour adds more crunch and makes the chips crispier.
Step 2: Roll and Cut the Dough
- Take a small portion of the dough and roll it out on a greased surface or between two sheets of parchment paper.
- Roll the dough to a thin sheet (about 2–3 mm thickness).
- Using a knife or pizza cutter, cut the sheet into chip-sized squares or strips.
- Prick the pieces slightly with a fork to prevent puffing during frying.
Step 3: Fry the Suji Chips
- Heat oil in a deep pan or kadai on medium flame.
- Once the oil is hot, gently slide the chips into the oil. Don’t overcrowd the pan.
- Fry until they turn golden brown and crispy, flipping occasionally for even cooking.
- Remove the chips onto a tissue-lined plate to soak up excess oil.
For a healthier version, you can also bake the chips at 180°C for 15–20 minutes or air-fry them with a light brushing of oil.
Serving Suggestions
Serve these crunchy suji chips with:
- Green chutney or mint dip
- Tomato ketchup
- Yogurt dip with garlic or herbs
They also pair well with hot chai or as an evening nibble with a refreshing drink.
Storage Tips
- Once cooled, store the chips in an airtight container.
- They stay crisp for up to a week—though they’ll probably disappear long before that!
Variations You Can Try
- Cheese-flavored Suji Chips: Add grated cheese or cheese powder to the dough.
- Herb-Infused Chips: Add oregano, basil, or mixed herbs for an Italian twist.
- Spicy Masala Chips: Mix in chaat masala, amchur (dry mango powder), or peri-peri masala to elevate the flavor.
Conclusion
Suji Chips are a delicious, fuss-free snack that you can whip up in just a few minutes. With a few basic ingredients and no fancy equipment, you can enjoy a crunchy treat that’s both homemade and healthier than packaged chips.
So the next time you’re in the mood for a quick bite, skip the store and head to your kitchen—because homemade suji chips are crispy, satisfying, and oh-so-easy to make!
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