As Kolkata faces the 2nd wettest June day since 2016 with waterlogging everywhere, caused by a cyclonic circulation, a sweet young ex-colleague cum friend of mine asks excitedly, "Ma'am did you have fritters with tea on this rainy day? We had semolina fritters (Suji Bora) made (with semolina, eggs, and onion) by my sister with tea this evening."
Oh yes! Bengalis love their deep-fried fritters with tea (Cha er Sathe Tele Bhaja) for evening snacks, especially during the monsoons. These fritters can range from salted eggplant fritters (Beguni) or onion fritters (Piyaji) or poppy seed fritters (Posto bora) or pumpkin flower fritters (Kumro Phooler bora) to sweeter sugar palm fritters (Taaler bora) or banana fritters (Kolar bora) etc. There are many more varieties of fritters prepared depending on the vegetable/edible varieties available during the season.
Though I had to disappoint my young friend as I hadn't prepared any fritters for evening snack that day, I promised him that I'll try the semolina fritters very soon as I have never eaten semolina fritters.
So here comes the 'Semolina-Egg Fritters' which we had with coffee. This is a non-veg recipe that I tried for the first time. Next time will try a veg recipe for semolina fritters.
What snacks do you have with your tea or coffee in the evening?
**Semolina (Suji)-Egg Fritters Recipe**
Quantity for Two--
1 cup (180 ml) Semolina
2 eggs
1 medium-sized onion finely chopped
2 teaspoon grated ginger
1.5 teaspoon roasted cumin powder
1 green chilly finely chopped (as per taste)
Mustard oil for frying
Turmeric Powder
Salt as per taste..
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Mix the semolina thoroughly with eggs and water (as required) to make a thick paste. Add required turmeric and salt as per taste and mix. Allow the mixture to sit for 15 minutes.
Then add the grated ginger, chopped onion, and cumin powder and mix again. Add salt if required. Allow the whole mix to sit for 10 more minutes. Stir the mix again.
Heat oil in a wok and pour the semolina mix according to the desired sizes using a scoop-shaped spatula or a spoon. Deep fry them on medium heat till they turn brown and crispy. Drain the excess oil and the fritters are ready to be served!
Bon Apetit!
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