Sooji Nuggets, Smokey Tomato Chutney

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For this recipe you can use thin or thick sooji (semolina or rava). Start the recipe by heating a pan and pour oil. Once oil is hot add heeng, cumin, coriander and give them a stir. Sprinkle some green chillies, ginger and stir again.
Add turmeric, chilli powder, coriander powder and cook for a few seconds on low heat. Be careful and not burn the spices at this stage. If the pan is too hot, take away from heat and mix the spices. Add suji and cook for 2 mins. Sprinkle salt, kasoori methi, black salt, chaat masala and toss them together.

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Pour water and stir it continuously and lower the heat. Keep mixing the suji so that there are no lumps. Cook and reduce the semolina till it becomes very thick and holds on to the stirring spoon like a lump. At this point remove it from heat and spread it in a bowl to cool it completely.

Once cooled add boiled & mashed potato, salt, green chillies & chopped coriander. Mix it well and check for seasoning and adjust. Shape them into small balls or nuggets (small cylindrical shape). At this stage you can deep freeze the nuggets and use it over the next 2 months.

Heat oil in a deep vessel and make sure it reaches high heat. Gently drop them in hot oil and cook till it browns. Remove to a kitchen towel and serve it hot. You can also cook them in less oil on a tawa or pan. Alternatively you can also put them in an oven at 200c or cook them in an airfryer.

Heat a pan and pour oil. Once oil is hot add kalonji, cumin, and fennel seeds. Once they start to brown add green chillies, kashmiri chilli powder and give a quick stir. Immediately add chopped tomatoes. Cook tomatoes for a minute, sprinkle sugar, black salt, salt and pour tomato puree. Cook the puree for 2mins.
Taste the chutney to check and adjust the balance of sweet sour, spicy & savoury. Sprinkle black pepper powder and a pinch of kasoori methi. Add a dash of water to lighten the consistency of the chutney. Once it gets to a boil add some lemon juice. Turn off the heat and pour the chutney in a bowl.

Now to smoke chutney at home without coal all you have to do is take a long stick of cinnamon and burn it on the stove. Pick the burning cinnamon stick with tongs and place in a tiny bowl. Place this bowl on top of the chutney. Immediately drop a little ghee over the burning cinnamon to create the smoke. Immediately cover it with a plate and let it sit for 10-15min.
Before serving, remove the bowl containing the cinnamon and mix the chutney. You can serve it hot, warm or cold.