Designer Stuffed Sooji Rolls

 

          These beautiful stuffed Designer Stuffed Sooji Rolls Crepes turns out just amazing. These visually pretty rolls are very easy to prepare and can be a great party recipe. It will be a sure hit with the kids. They can be stuffed with any leftover dry veggie or any non-veg. curry.

           However, in this recipe I stuffed the sooji rolls with some leftover mixed veg. curry mixed with some seasonings. Give a designer look to it by forming some beautiful patterns to make them look appealing and appetizing. They can be served for snacks, breakfast or as a lunch box meal. So let your imagination run wild and surprise your loved ones by serving these amazing rolls. Do check out the step by step pictorial recipe to prepare them.

 

Ingredients - 

• 1/2 cup semolina / sooji
• 1/4 cup yoghurt
• 1/2 cup water
• 1/2 tsp. salt or to taste
• 1/4 tsp. pepper powder
• 1 tbsp. powdered dried rose petals
• 1 cup any cooked dry mixed veg. curry
• 1/4 cup veg. mayo
• 2 tbsp. chopped coriander leaves
• 1 tbsp. chopped pistachios
• 1 tsp. dried rose petals
• oil to grease the tawa & shallow fry

          In a mixing bowl, add the semolina, yoghurt, salt to taste, pepper powder and water. Combine well and keep it covered for 15 minutes. 

          Then blend it into a smooth paste. Take 1/2 cup of the batter and add the powdered dry rose petals. Mix well and pour into a piping bag or any squeezer bottle.

          In a separate bowl, mix together the cooked mixed veg. curry, mayonnaise, chopped coriander leaves, chopped pistachios and dried rose petals.

           Heat a non-stick pan / tawa and grease with some oil. Now make a pattern of your choice with the colored batter. 

          After a few seconds, pour a ladleful of the white batter and spread it around over the pattern so as to cover it. 

          Drizzle some oil around the edges and cook for a few seconds more. Then flip it over gently and cook the other side too. Similarly prepare rest of the sooji rolls & keep them aside. 

          Now take a sooji roll and place some of the stuffing lengthwise in one corner and fold gently like a roll.  

          Make similar designer stuffed sooji rolls and relish as it or with any chutney of your choice. 

In a mixing bowl, add semolina, yoghurt, salt to taste, pepper powder & water. Mix well & keep it covered for 15 minutes. Then blend it into a smooth paste. 

Take 1/2 cup of the batter & add the powdered dry rose petals. Mix well & pour into a piping bag or any squeezer bottle.

Heat a non-stick pan / tawa & grease with some oil. Now make a pattern of your choice with the colored batter. 

After a few seconds, pour a ladleful of the white batter & spread it around over the pattern so as to cover it. Drizzle some oil around the edges & cook for a few seconds more. 

                Then flip it over gently and cook the other side too.

               Similarly prepare rest of the sooji rolls & keep them aside. 

In a separate bowl, mix together the cooked mixed veg. curry, veg. mayonnaise, chopped coriander leaves, chopped pistachios & dried rose petals.

Now take a sooji roll and place some of the stuffing lengthwise in one corner.

                         Fold it gently to make a roll. 

Make similar designer stuffed sooji rolls & relish as it or with any chutney of your choice. 

Patishapta Pithe with Motichoor Laddu stuffing - Bengali Fusion style Dessert

         This is a traditional home made Bengali dessert usually prepared during the festival of Sankranti. In simple terms, they are pancakes / crepes made of rice flour-sooji-maida combo. It is stuffed traditionally with a filling of grated fresh coconut and khoya. However, in this recipe I added a filling of some crushed motichoor laddu. This is an instant version saving much of your time. So check out the step by step pictorial recipe to prepare these yummy & crispy Bong style rolls. 

        

          There are many varieties of Pitha prepared during this occasion. Some are deep fried and then dipped in sugar syrup and some are simply steamed. Traditionally, khejurer / Nolen Gur (Date Palm Jaggery) is used in this recipe, but in the absence of it, sugar (both white or brown) does the job.

           Besides motichoor laddu, You can make with any of your favorite sweets like kalakand, burfi, peda & halwa to name a few. They come out real delectable and something different from the traditional stuffing. In this way you can make good use of any leftover sweets. 

• 1/2 cup rice flour 
• 1/4 cup plain flour 
• 1 tbsp. semolina
• pinch of salt
• milk as required
• 2 tbsp. castor sugar 
• 1/4 tsp. cardamom powder
• 2-3 motichoor laddu, crushed
• 1 tsp. pistachio, sliced
• ghee to shallow fry 

           Mix the crushed motichoor laddu and the sliced pistachio. Keep aside. 

           In a large bowl, take the rice flour, plain flour, semolina, pinch of salt, cardamom powder, sugar and required quantity of milk. 

          Mix well and make a smooth batter of pouring consistency. Keep aside for 15 minutes. Then whisk again.

           

          Smear a non-stick pan with a little ghee and pour a ladleful of the batter.

          Spread it around by tilting the pan and let it cook for a few seconds.

          Add a 2 tbsp. of the filling (crushed motichoor laddu) lengthwise on one side of the pancake. Roll it over gently and take off the fire. 

          Make similar patishapta pitha with the remaining batter.  Serve warm or cold or as desired. 

          

      Mix the crushed motichoor laddu & the sliced pistachio. Keep aside. 

In a large bowl, mix the rice flour, plain flour, semolina, salt, cardamom 

powder, sugar & milk into a smooth batter of pouring consistency. Keep 

aside for 15 minutes. Then whisk again.

           

Smear a non-stick pan with a little ghee & pour a ladleful of the batter. 

Spread it around by tilting the pan & let it cook for a few seconds. Add 

2 tbsp. of the crushed motichoor laddu lengthwise on one side of the pancake. 

                        Roll it over gently & take off the pan. 

                        Serve warm or at room temperature.

Designer Patishapta Pitha (Stuffed Crepes - Bengali Style)

          These beautiful stuffed patterned Crepes known as Patishapta Pithe is a traditional homemade Bengali sweet usually prepared during the festival of Sankranti. It is also very popular in Bangladesh. They are crepes made of rice flour-plain flour and stuffed with fresh coconut and khoya (thickened milk). It is sometimes sweetened with date palm jaggery instead of sugar.

           However, in this recipe I stuffed with semolina-coconut halwa. You can stuff it with some store bought kalakand for an instant version. Give a designer look to it by forming some beautiful patterns to make them look appealing and appetizing. So check out the step by step pictorial recipe to prepare it. 

• 1 cup rice flour (makes 8 )
• 1/2 cup plain flour (maida)
• 2 tbsp. semolina
• 2 tbsp. sugar
• pinch of salt
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• 1 & 3/4 cup water
• 1 tsp. melted ghee
• 1-2 drops of red, green & yellow colour
• ghee to grease
• 1 & 1/2 cup stuffing 

          In a bowl, mix together all the above mentioned ingredients (except the stuffing) into a smooth semi thick batter. Keep aside for 15-20 minutes.

          In 3 small bowls, take a ladleful of the batter. In each of it add the 3 different colours. Mix well and keep aside. Fill the coloured batter into piping bags / bottle.

           Heat a non-stick pan / tawa and grease with some ghee. Now make a pattern of your choice with the coloured batter. Cover with a lid for a few seconds till the batter is set.

          Pour a ladleful of the white batter and spread it around over the pattern so as to cover it. Cover and cook for a few seconds more.

          Place some of the stuffing lengthwise in one corner and fold gently like a roll. Transfer to a serving plate. Make similar designer pitha and relish as and when desired. 

                                 Make a pattern of your choice with the coloured batter. Cover
                                 with a lid for a few seconds till the batter is set.

                              Pour a ladleful of the white batter & spread it around over the 
                              pattern to cover it. Cover & cook for a few seconds more.

                                      Place some of the stuffing lengthwise in one corner.

  
                                         Fold gently like a roll. 

                                  Serve as desired.