Easy Semolina Balls/gnocchi Stir Fry

Here is my recipe for Semolina Gnocchi and vegetable Stir-fry. The dough is made with semolina instead of potatoes, and the texture is slightly different. When combined with onions tomatoes, vegetables, and seasonings, this Semolina Gnocchi Balls recipe will become a flavour town. This is a fairly simple dish to prepare and tastes simply delicious. Semolina gnocchi is a variation of the traditional Italian potato gnocchi.

Semolina: Dishes from around the world

This versatile coarse flour, Semolina, is extensively used in many countries for sweet and savoury dishes. It is a great ingredient to experiment with and you can come up with multiple variations to mainstream dishes.

Semolina is used in various dishes in different cuisines around the world. Couscous, a staple food in North African cuisine, is made from semolina flour steamed and then rolled into tiny granules.

In India, semolina makes a popular breakfast dish called Upma . It’s made by cooking semolina in water or broth with spices and vegetables, often served with chutneys or yoghurt.

In South Indian cuisine, semolina is used to make a type of steamed cake called idli. It’s made by mixing semolina, lentils, and yoghurt, and then steaming the batter.

Knafeh, a popular Middle Eastern sweet dish, is made by layering phyllo dough and sweet cheese filling, often flavoured with rose water or orange blossom water, topped with crushed pistachios and a sweet syrup.

Semolina Balls: Substitutes and Variations

• You can substitute Semolina with polenta for a gluten-free version and add xanthan gum to the dough later.
• Soy yoghurt can be substituted with any kind of plant-based yoghurt.
• For the veggie stir fry, you can add any vegetables of your choice – bell peppers, green peas, potatoes etc.

How to prepare Semolina balls?

To make semolina balls, first, pour water into a pan and bring it to a boil, add salt to the water.

Then add the semolina and mix it in. Turn off the heat and add yoghurt to the mixture and mix it well with a spatula, then set it aside to cool.

Once cooled, knead it into a pliable dough, adding a few tablespoons of flour to help it come together.

Wet your hands and break off a lime-sized ball and form it into a desired shape, such as a curly gnocchi-style look.

Then heat 1-2 tablespoons of oil in a pan over medium to medium-low heat and pan-fry the semolina balls until they turn golden brown on multiple sides. Remove them from the pan once they are golden brown.

How to stir fry the Semolina Balls?

1. To make semolina balls and veggie stir fry, first heat 1 tablespoon of oil in a pan and add cumin and mustard seeds, let the mustard seeds pop and cumin seeds change colour. Add curry leaves and let them splatter.

2. Then add chopped onions and fry until golden brown. Once the onions turn golden brown, add green chillies.

3. Add turmeric powder, salt and red chilli powder.

4. Add chopped tomatoes and cook until the tomatoes turn soft. Add the grated carrots and cook for another 3 minutes

5. Then add the semolina balls and mix gently with a spatula. Let the carrot-tomato-onion masala mix coat the semolina balls. Turn off the heat and add chopped coriander and serve hot.

Semolina Gnocchi Balls are ready to be devoured. Do give this recipe a try. This dish is a great way to enjoy semolina gnocchi as a main meal, it’s also a perfect way to use up leftover gnocchi, and also a great way to incorporate more vegetables into your diet. You can also add any vegetables that you like, this recipe is quite flexible and adaptable.

Note : You can store them in the fridge for up to 1 week in an air-tight container.

Follow @ beextravegant for more fun, vegan recipes.

Check out my other recipes:

• Lemon Rice Recipe
• Ven Pongal
• Vegetable Upma

Upma Style Semolina Gnocchi – Easy, Healthy

Ingredients1x2x3x

• 1 cup water
• 1 cup semolina/rava sub with polenta for gluten-free version and add xanthan gum to the dough later
• 1 tbsp oil
• 1/2 cup plant-based yoghurt
• Few tablespoons of flour if required
• 3 tbsps Oil
• 1 tsp Cumin seeds
• 1 tsp mustard seeds
• 1 onion diced
• 2 green chillies chopped
• 5-6 Curry leaves
• 1 tomato diced
• 1 carrot grated
• Turmeric powder
• 1 tsp salt or to taste
• Chopped coriander

Instructions

• Pour water into a pan and bring it to a boil
• Add a tbsp oil to the water and then the semolina to this water. Mix it in and then add yoghurt to this.
• Turn off the heat, mix well with a spatula, and set aside to cool.
• Once cooled down, knead this into a pliable dough, add a few tbsp of flour to help it come together.
• Wet your hands and break off a lime sized ball. Form it into a desired shape, I like a curly gnocchi-style look.
• Take a pan and heat 1-2 tbsp oil to the pan and pan-fry these semolina balls on medium to medium-low heat until it turns a brown on multiple sides.
• Once they all have golden brown sides, remove them from the pan.
• Add 1 tbsp oil to the same pan and add cumin and mustard seeds. Let the mustard seeds pop and cumin seeds change colour.
• Add curry leaves to this and let it become crispy for a couple seconds and add chopped onions.
• Once the onions turn golden brown, add turmeric powder, salt and the chopped tomatoes.
• Cook until the tomatoes turn soft, add the grated carrots, and cook for another 3 minutes.
• Finally add back the semolina balls and mix gently with a spatula. Let the carrot tomato mix coat the semolina balls.
• Turn off the heat and add chopped coriander to this.
• Serve hot!

Nutrition

I can eat potatoes in any form, shape and cuisine. So, for all you fellow couch potatoes, I have a delicious, crispy smashed potato Papdi chaat recipe. Traditional Papdi chaat recipe calls for crispy fried flour crackers made with either whole wheat flour or all-purpose flour as the base. Instead of flour-based crackers, I am replacing them with smashed crispy baby potatoes. Soft and fluffy on the inside, and ultra crispy on the outside, this potato Papdi chaat has a garnish of mint-coriander chutney , tamarind chutney , onions, red chilli powder and finely chopped coriander. This is a pretty simple recipe to follow and shouldn’t take you more than 20 minutes to put together. Let’s dive in.

Smashed Potato Papdi

1. Start by boiling baby potatoes in a large pot with a pinch of salt. Boil the potatoes until they are semi-soft.
2. Load the semi-boiled potatoes on a baking tray and smash each one using the bottom of a glass.

Note: Make sure to press them halfway and not completely. This might lead to the potatoes getting flatter than we desire them to be.

3. Drizzle some oil onto the potatoes and sprinkle with salt and Ajwain (carom) seeds.

4. Bake them in the oven or air fryer for 30-35 minutes at 200° Celsius, turning once or twice until crisp, crunchy and golden.

Papdi Chaat Garnish

1. Place the smashed crispy potatoes on a serving plate. Top them with mint coriander chutney, tamarind chutney, a sprinkle of red chilli powder, finely chopped onions and chopped coriander.

2. Enjoy while the potatoes are crispy and warm.

That’s it. This simple and crispy smashed potato Papdi chaat is sure to steal your heart away. As the year ends and steps into 2023, I want to take this moment to thank each one of you for being such a big support in my journey as @beextravegant. Your love and kind words mean the world to me.

Here’s to more amazing recipes coming from yours truly. Wishing each one of you a crazy New Year’s Eve and a Happy New Year.

Check out my other Snacks and Chaats recipes here:

1. Vegan Dahi Vada
2. Crispy Plaintain Chips
3. Baked Aloo TIkki

Papdi Chaat with a Smashed Potato Twist

Ingredients1x2x3x

• 700 g Small potatoes or large potatoes quartered
• 2 tbsp Olive oil
• 1 tsp ajwain
• Salt to taste
• 1 tbsp Tamarind Chutney
• 1 tbsp Mint Coriander Chutney
• 1 small onion – finely chopped
• Corriander – chopped to garnish
• 1 tsp Red Chilli Powder

Instructions

• Bring a pot of water to the boil, add 1 tbsp salt.
• Cook potatoes until soft – small ones should take around 20 to 25 minutes, medium ones might take 30 minutes. It’s ok if the skin splits.
• Preheat oven to 200°C/390°F
• Drain the potatoes and let them dry in the colander for 5 minutes or so.
• Place on the tray then use a flat glass, large fork or potato masher to squish them, keeping them in one piece.
• Sprinkle with olive oil, salt flakes and ajwain/carom seeds.
• Bake for 25-30 minutes (small potatoes) or until deep golden and crispy.a
• Serve hot, sprinkled with mint coriander chutney, tamarind chutney, chopped onions, red chilli powder and chopped coriander. You can also top it with some sev and pomegranate seeds!

Nutrition

Gobi Manchurian is a popular Indo-Chinese dish with deep-fried cauliflower florets tossed in a spicy and tangy sauce. In this recipe, we will be making a delicious and crispy Gobi Manchurian that can be enjoyed as an appetizer or a main dish. The batter used in this recipe is made with a combination of corn starch and all-purpose flour, along with ginger-garlic paste, and red chili powder.

The dish is believed to have originated in India, where it has become a staple in Indian-Chinese cuisine. It first made in the Indian state of West Bengal and it was a hit in local Chinese restaurants. This dish is apparently said to have been created by a Chinese chef working in India, who modified the traditional Chinese dish, Manchurian, to suit the Indian palate. Therefore, the dish quickly became popular in other parts of India and eventually became a staple in Indian-Chinese cuisine.

Although it is traditionally made with cauliflower florets which are first deep fried, it is then sautéed with a variety of vegetables, and a spicy sauce is added to make it saucy and flavorful. It can be enjoyed as a starter or as a side dish with Fried Rice, Noodles, or even with Indian Bread.

What is Gobi Manchurian?

The popularity of Manchurian dishes, whether it be Indo-Chinese or street food, is undeniable. It’s a highly requested dish among food lovers and never fails to impress with its unique blend of flavors and texture. The dish is made with crispy, deep-fried vegetable fritters that are then stir-fried with a flavorful Manchurian sauce.

Within the Manchurian spectrum, the dry gobi Manchurian recipe stands out as the most popular and sought-after dish. The crispy exterior of the fried cauliflower fritters pairs perfectly with the spicy and tangy sauce, creating a harmonious blend of textures and flavors. The dish is a perfect balance of heat and tang, making it an irresistible option for anyone looking for a delicious and satisfying meal. Whether it’s served as an appetizer or main dish, the dry gobi Manchurian is sure to impress and leave a lasting impression on the taste buds.

How to make Gobi Manchurian?

Gobi Manchurian holds a special place in my heart for various reasons. It is a dish that reminds me of a special occasion or event, and a favourite dish that brings comfort and happiness. Alternatively, it’s a dish that I enjoy cooking and sharing with friends and family. Moreover, it’s a unique blend of flavours that I find irresistible. Whatever the reason, this dish is a special dish to me and holds a special place in my taste buds. I hope this dish helps you create new memories and explore new flavours in this journey of cooking consciously. Let’s dive in.

<img loading=“lazy” src=“https://i0.wp.com/beextravegant.com/wp-content/uploads/2023/02/IMG_4462.jpg?resize=768%2C1024&ssl=1" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“Gobi Manchurian being made on the pan

• 21”>

Gobi Manchurian: Step-by-step recipe

Clean and cut the cauliflower into medium-sized florets. If you see any insects or worms, then add the florets into the hot water with some salt for a few minutes to blanch the cauliflowers. Discard the water and drain completely.

In a large bowl, add the cauliflower florets. Add cornstarch, all-purpose flour, and ginger-garlic paste. Add red chilli powder, salt, and pepper.

Toss to coat and heat oil in a pan. Once the oil is hot, gently slide the florets one by one and deep fry them till crispy and golden in colour on medium heat.

Note: Also, fry the florets in batches, do not overload, just add 7-8 florets at a time.

Keep the florets aside. In a separate pan, heat oil, add in garlic, and ginger, and saute for 20 secs. Furthermore, add onion and bell pepper. Stir fry for 30-90 secs on high heat.

Mix soy sauce, red sauce and sriracha sauce in a bowl and add it to the pan.

Finally, add the cornstarch slurry, let the sauce thicken and then add the fried cauliflower florets, and salt (if required), and give a quick toss till the sauce coats the pieces.

Garnish with scallions and sesame seeds.

Check out my other recipes here:

• Fried vegetable momos
• Chilli Garlic Noodles
• Vegan Kathi rolls

Gobi Manchurian

Ingredients1x2x3x

Crispy Cauliflower Florets

• 2 – 2.5 cups cauliflower cut in florets about 20 -22 florets
• ⅓ cup All purpose flour maida
• ¼ cup corn starch
• 2 teaspoon ginger garlic paste minced ginger and garlic
• 2 teaspoon red chilli powder
• salt and pepper to taste
• water as required

Manchurian Sauce

• 1 tablespoon oil
• 1 teaspoon ginger minced
• 1 teaspoon garlic minced
• ¼ cup bell pepper green bell pepper
• 1 tablespoon soy sauce
• 1 tablespoon Red chilli sauce
• 1 tablespoon Sriracha Sauce
• 2 tablespoon coriander/cilantro leaves finely chopped
• salt to taste
• 2 tablespoon Cornstarch (to make a slurry)
• Sesame seeds to garnish

Instructions

• Clean and cut the cauliflower into medium-sized florets. Discard the water and drain completely.
• In a large pot boil enough water (leaving enough space to submerge cauliflower florets) and add salt to it. Blanch the cauliflowers in the salted boiling water for about 8 minutes.
• Drain and dry the cauliflower florets
• In a large bowl, combine cornstarch, all-purpose flour, ginger-garlic paste, red chilli powder, and salt, and pepper. Add water little by little to form a not-too-thick, not-too-thin lump-free batter.
• Add Cauliflower florets into this batter and toss to coat.
• Heat up enough oil in a frying pan. Once the oil is hot, gently slide the florets one by one and deep fry them till crispy and golden in colour on medium heat.

To make Gobhi Manchurian

• Heat oil in a pan till hot, add in garlic, and ginger, and saute for 20 secs. Then, add the green bell pepper. Stir fry on high heat.
• IN a separate bowl, combine soy sauce, red chilli paste and sriracha
• Add cornstarch slurry to this and on low heat and cook until you get a thick sauce of desired consistency.
• Finally, add the fried cauliflower florets, and salt (if required), and give a quick toss till the sauce coats the pieces and serve immediately.
• Garnish with coriander leaves and scallions/spring onions and optionally sesame seeds.
• Serve this crispy gobi Manchurian over rice or fried rice.

Nutrition

Upma Style Semolina Gnocchi - Easy, Healthy

Ingredients1x2x3x

• 1 cup water
• 1 cup semolina/rava sub with polenta for gluten-free version and add xanthan gum to the dough later
• 1 tbsp oil
• 1/2 cup plant-based yoghurt
• Few tablespoons of flour if required
• 3 tbsps Oil
• 1 tsp Cumin seeds
• 1 tsp mustard seeds
• 1 onion diced
• 2 green chillies chopped
• 5-6 Curry leaves
• 1 tomato diced
• 1 carrot grated
• Turmeric powder
• 1 tsp salt or to taste
• Chopped coriander

Instructions

• Pour water into a pan and bring it to a boil
• Add a tbsp oil to the water and then the semolina to this water. Mix it in and then add yoghurt to this.
• Turn off the heat, mix well with a spatula, and set aside to cool.
• Once cooled down, knead this into a pliable dough, add a few tbsp of flour to help it come together.
• Wet your hands and break off a lime sized ball. Form it into a desired shape, I like a curly gnocchi-style look.
• Take a pan and heat 1-2 tbsp oil to the pan and pan-fry these semolina balls on medium to medium-low heat until it turns a brown on multiple sides.
• Once they all have golden brown sides, remove them from the pan.
• Add 1 tbsp oil to the same pan and add cumin and mustard seeds. Let the mustard seeds pop and cumin seeds change colour.
• Add curry leaves to this and let it become crispy for a couple seconds and add chopped onions.
• Once the onions turn golden brown, add turmeric powder, salt and the chopped tomatoes.
• Cook until the tomatoes turn soft, add the grated carrots, and cook for another 3 minutes.
• Finally add back the semolina balls and mix gently with a spatula. Let the carrot tomato mix coat the semolina balls.
• Turn off the heat and add chopped coriander to this.
• Serve hot!

Nutrition