A Delicious Desi Breakfast with Just Semolina and Boiled Potatoes: Aashi Baswara Shares Easy Recipe

For those hectic mornings when you want something light, healthy, and flavorful, content creator Aashi Baswara has the perfect solution: a simple and tasty breakfast made with just one cup of semolina (sooji) and four boiled potatoes. This dish is low on oil, easy to prepare, and delightfully satisfying.

In today’s fast-paced lifestyle, a quick, fuss-free breakfast that doesn’t compromise on taste or nutrition is a blessing. Aashi’s recipe ensures a wholesome meal that is both light and flavorful, making it perfect for children and adults alike.

Preparing the Semolina Base

Start by heating 1.5 cups of water in a pan. Once it comes to a boil, add a pinch of salt and one cup of semolina. Stir continuously to avoid lumps as the semolina quickly absorbs water. When it thickens and starts leaving the sides of the pan, turn off the heat and cover for 10 minutes. The semolina will steam and become fluffy.

Preparing the Flavorful Potato Filling

While the semolina cools, prepare the spicy potato stuffing. Heat a little oil in a pan and add half a teaspoon of mustard seeds, dried red chilies, and fresh curry leaves. Add one teaspoon of split chickpeas (chana dal) and some peanuts for a crunchy texture. Roast until golden brown.

Next, mash the four boiled potatoes and mix them with the roasted spices. Add salt and Kashmiri red chili powder to taste. Mix well, ensuring there are no large lumps, and finish with finely chopped fresh coriander leaves. Your aromatic potato filling is ready.

Making the Semolina Dough

Transfer the steamed semolina onto a large plate, add a little oil, and knead it with your hands until smooth and pliable. Oiling your hands prevents sticking and ensures the dough is soft—an essential step to prevent cracks during steaming.

Filling and Shaping

Divide the dough into small portions. Flatten each portion into a bowl-like shape using your fingers and place a spoonful of the potato filling in the center. Carefully bring the edges together to seal and gently roll into smooth balls. Repeat for all portions.

Steaming and Final Touch

Place the filled balls in a steamer and cook on medium heat for 15 minutes. Once steamed, they turn soft and light, perfect to serve directly with chutney. For a slightly crispier texture, heat a little oil in a pan, add mustard seeds, curry leaves, and green chilies, then lightly roast the steamed balls.

This easy, flavorful, and wholesome breakfast from Aashi Baswara is ideal for busy mornings, offering both nutrition and taste in a traditional desi style.