Introduction:

 

The first time I made Suji Cheese Poppers, it was during a rainy afternoon when I was craving something crispy and cheesy but didn’t want to use too much oil. I had some leftover suji (semolina) from breakfast and thought, why not experiment? The result was a batch of delicious, golden-brown poppers that were crispy on the outside and soft, cheesy on the inside. My family devoured them in minutes!

What I love most about this recipe is how versatile it is. I’ve made these poppers for casual get-togethers, and they’re always a hit. You can customize them with different cheese varieties and herbs depending on your mood or what's available in the pantry. It’s one of those go-to recipes that never fails to impress.

 

 

Ingredients:

 

• Oil: 2 tbsp
• Cumin seeds (Jeera): ½ tbsp
• Garlic (chopped): ½ tbsp
• Green chilli (chopped): 1 tsp
• Oregano: 1 tsp
• Chilli flakes: 1 tsp
• Black pepper (crushed): ½ tsp
• Water: 3 cups
• Potatoes (grated): 2 pcs
• Salt: 1 tsp
• Semolina (Suji): 1 cup
• Coriander (chopped): 1 tbsp
• Cheese (cubes): as required

For slurry:

• Refined flour: ¼ cup
• Salt: to taste
• Black pepper: to taste
• Water: to make a thick slurry

Coating:

• Breadcrumbs: 1-2 cups
• Oil (for frying): as required

 

Instructions:

 

Step 1: Prepare the base mixture
In a pan, heat 2 tablespoons of oil over medium heat. Once hot, add ½ tablespoon cumin seeds and let them crackle. Add ½ tablespoon of chopped garlic, 1 teaspoon chopped green chilli, 1 teaspoon oregano, 1 teaspoon chilli flakes, and ½ teaspoon crushed black pepper. Stir continuously until the spices become aromatic.

Step 2: Cook the potatoes
Pour 3 cups of water into the pan and bring it to a boil. Add 2 grated potatoes and 1 teaspoon of salt. Stir well and cook until the potatoes are tender and have absorbed some of the water.

Step 3: Add semolina
Gradually add 1 cup of semolina to the pan, stirring constantly to avoid lumps. Continue stirring over medium heat until the mixture thickens and begins to pull away from the sides, forming a dough-like consistency.

Step 4: Cool the mixture
Remove the pan from the heat and transfer the mixture to a plate. Let it cool to room temperature. Once cooled, mix in 1 tablespoon of chopped coriander.

Step 5: Shape the poppers
Take a small portion of the mixture and flatten it in your hand. Place a cheese cube in the center and roll the mixture into a ball, ensuring the cheese is fully enclosed. Repeat for the remaining mixture.

Step 6: Coat and fry

• Sub-step 1: Prepare the slurry
  In a small bowl, combine ¼ cup refined flour, a pinch of salt, and black pepper. Gradually add water to create a thick slurry.

• Sub-step 2: Coat the poppers
  Dip each popper into the slurry, then roll it in breadcrumbs to coat evenly.

• Sub-step 3: Fry the poppers
  Heat oil in a wok. Fry the coated poppers in batches until golden brown and crispy. Drain excess oil on tissue paper.

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About the Recipe:

 

Suji Cheese Poppers are a great snack or appetizer that combines the crunchiness of semolina with the gooey goodness of melted cheese. What sets this recipe apart is the use of suji instead of traditional flour, making it a lighter yet flavorful option. You’ll love the crispy coating that encases the soft, cheesy filling, giving you the perfect bite every time.

This recipe doesn’t require too many ingredients or a lot of time, which makes it perfect for when you need a quick fix snack. You can easily prepare the poppers ahead of time and store them in the fridge, frying them when you’re ready to serve. They pair wonderfully with dips like mint chutney or a simple ketchup.

 

Cooking Tips:

 

• Use fine semolina (suji): It’s important to use fine semolina to get the right texture for the poppers. Coarse suji can make the poppers gritty and less enjoyable.

• Chill the mixture: After mixing all the ingredients, let the mixture rest in the fridge for 10-15 minutes. This helps firm it up, making it easier to shape the poppers and ensuring they don’t break apart while frying.

• Control the oil temperature: Fry the poppers on medium heat. If the oil is too hot, the poppers will brown too quickly on the outside while remaining uncooked on the inside.
• Experiment with cheese: While mozzarella gives a lovely stretch, you can also use cheddar or processed cheese for a different flavor.

 

Pairing Guide:

 

Suji Cheese Poppers are best enjoyed with a range of dipping sauces. I love serving them with spicy green chutney for that extra kick, or a tangy tomato ketchup for a more classic taste. If you're in the mood for something a bit different, try them with a garlic aioli or sriracha mayo. These poppers also pair beautifully with refreshing drinks like mint lemonade, iced tea, or even a chilled beer for a casual evening.

For a more filling meal, pair the poppers with a light salad or serve them alongside potato wedges for a complete appetizer platter.

 

Frequently Asked Questions:

 

1. Can I bake Suji Cheese Poppers instead of frying them?
   Yes, you can bake them at 180°C (350°F) for about 15-20 minutes or until golden brown. Just brush them with a little oil before baking for a crispy texture.

2. What type of cheese works best for Suji Cheese Poppers?
   Mozzarella is a popular choice because of its stretchiness, but you can also use cheddar, gouda, or processed cheese for a different flavor profile.

3. Can I make Suji Cheese Poppers ahead of time?
   Yes, you can prepare the mixture and shape the poppers ahead of time. Store them in the refrigerator for up to 24 hours before frying or baking.

4. How do I ensure the poppers don’t fall apart while frying?
   Chill the mixture for at least 10-15 minutes before shaping. Also, make sure the oil is at the right temperature—medium heat is ideal for even cooking.

5. Can I make this recipe gluten-free?
   You can try using gluten-free semolina or substituting with gluten-free breadcrumbs, but the texture may vary slightly.

6. What other ingredients can I add to the poppers?
   Feel free to get creative! You can add finely chopped vegetables like bell peppers, onions, or herbs like coriander or oregano to enhance the flavor.

7. Can I freeze Suji Cheese Poppers?
   Yes, you can freeze them before frying. Lay them on a tray to freeze individually, then transfer them to an airtight container. Fry them straight from the freezer without thawing.

8. What dips go best with Suji Cheese Poppers?
   Green chutney, ketchup, garlic aioli, and sriracha mayo are all excellent choices. You can also serve them with a tangy yogurt dip for a refreshing contrast.

9. How can I make the poppers spicier?
   Add finely chopped green chilies or red chili flakes to the mixture. You can also sprinkle some chili powder into the suji batter for extra heat.

10. What can I serve alongside Suji Cheese Poppers?
    These poppers pair well with potato wedges, a light salad, or even a mixed appetizer platter with other finger foods like fries and onion rings.