Suji Toast

🔥 Prep

• Measure out 100 g semolina and set aside.
• Measure 3 tbsp cream (malai) and keep ready.
• Soften 2 tbsp butter at room temperature or melt as needed.
• Peel and finely chop 0.5 onion (about 2–3 tbsp).
• Wash, deseed, and finely chop 0.5 capsicum (about 2–3 tbsp).
• Wash and finely chop 0.5 tomato (about 2–3 tbsp), removing excess seeds if desired.
• Measure 0.75 tsp salt and 0.5 tsp pepper into a small bowl.

🔥 Cook

• 1. In a mixing bowl, combine the 100 g semolina, 3 tbsp cream, chopped onion, capsicum, tomato, salt, and pepper; mix until a thick, spreadable paste forms.
• 2. Take each bread slice and evenly spread a generous layer of the semolina mixture on one side, covering the surface.
• 3. Heat a non‑stick skillet or tawa over medium heat and add 1 tbsp of the butter, letting it melt completely.
• 4. Place the prepared bread slices, mixture‑side down, onto the skillet and press gently; cook for 3‑4 minutes until the underside turns golden brown and crisp.
• 5. Flip the slices carefully, add the remaining 1 tbsp butter to the pan, and cook the other side for another 2‑3 minutes until crisp and golden.
• 6. Remove the suji toast from the skillet onto a plate; if desired, sprinkle a tiny pinch of extra pepper or chaat masala for added zing.
• 7. Allow to rest for 1 minute before serving to let the topping set.

🔥 Serve

• Serve the suji toast hot, straight from the skillet, as a snack or light breakfast.
• Accompany with mint‑coriander chutney, tomato ketchup, or a squeeze of lemon juice.
• Pair with a hot cup of masala chai or sweet lassi for a complete North‑Indian style treat.
• Garnish lightly with freshly chopped coriander leaves or a sprinkle of roasted cumin powder if desired.