Suji Sandwich No Bread Masaledar Aloo Stuffed Suji Nashta Prepared by Niraj Kumar 7 F R OM T H E K I T C H E N O F Niraj Kumar Star Director New Delhi METHOD: MAKING THE SUJI BASE: • Heat 2 tbsp LITE HOUSE Rice Bran Oil. Add mustard, cumin, urad dal, chana dal, hing and a few curry leaves. • Splutter the tempering. • Add the suji and roast it until it turns aromatic. • Cool completely and transfer to a large bowl. • Add curd and salt and mix well. Add ½ cup water and mix to form a lump-free, thick batter. • Cover and rest for 10 minutes or until the suji absorbs the liquid well. • Add capsicum, carrot and coriander. Mix well. • Just before steaming, add Eno fruit salt and water. • Mix well, forming a frothy batter. • Transfer the batter to a tray lined with baking paper. • Steam for 30 minutes or until it is cooked fully. • Cool completely and cut into pieces. FOR SUJI BASE: • 2 tbsp LITE HOUSE Rice Bran Oil • 1 tsp mustard • 1 tsp cumin • 1 tsp urad dal • 1 tsp chana dal • A pinch of hing • A few curry leaves • 1½ cups coarse suji • 1 cup curd • ½ tsp salt • ½ cup water • 2 tbsp capsicum, chopped • 2 tbsp carrot, grated • 2 tbsp coriander, chopped • ½ tsp Eno fruit salt INGREDIENTS: