Cheese Suji Fingers

Cheese Suji Fingers are crispy-on-the-outside and cheesy-on-the-inside appetizer which is non-fried and tastes best with a dipping chutney.

Cheese Suji Fingers with ketchup

Word of caution – these Cheese Suji Fingers are hella addictive! The crunchy exterior paired with a cheesy gooey filling is what makes this suji snack a treat. The preparation starts simply by making a suji batter by adding curd, veggies, and spices. Then, letting the batter rest for 10 minutes helps it bloom and thicken.

That yummy goodness is now ready to spread on a slice of bread and slowly toast to crispy perfection in butter. If that isn’t yummy enough, it’s filled with lots and lots of cheese – honestly the best part of this Cheese Suji Toast. Out of all the suji snacks I have had over the years, this one’s gotta be one of my favourites.

Why should you make Cheese Suji Fingers?

  • Non-fried yet crispy finger food
  • Tastes delicious
  • A good party appetizer
  • Filled with cheesy goodness
  • Requires simple ingredients

Tips and Tricks

  • Crispy – the trick to make Cheese Suji Fingers crispy on the outside without frying is cooking it in a buttered flat pan on a low flame for good 10 minutes. Then increase the heat to medium-high for about 2-3 minutes.
  • Cheese – a cheese that melts well works really good in this recipe. I’m using cheddar slices and grated gouda here. But feel free to use any cheese you prefer or is available.
  • Bread – use pre-sliced sandwich bread for best results. Toast it before applying suji batter on a slice. It’ll ensure that the exterior remains crispier.
Cheese Suji Fingers with ketchup

FAQS

What is Suji?

Suji or Rava, also known as Semolina is granulated durum wheat. It is available both in coarse and fine flour form. It is widely used in India especially for savoury breakfast dishes and appetizers. If you’re living out of India, you can find it at any Indian store near you.

What other veggies can I use in the suji batter?

Apart from green capsicum, onions, and tomato which is already mentioned in this recipe, feel free to use carrots, beans, peas, etc.

Why do we add curd/yoghurt to suji to make its batter?

You add curd and a little water to suji and let it rest for 10-15 minutes. It helps bloom and puff up suji and also gives it a bit of a texture to work with.

Recipe Video – How to make Cheese Suji Sticks?

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Cheese Suji Fingers with ketchup

Cheese Suji Fingers

  • Author: Shradha
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 9 1x
  • Method: Stovetop
  • Diet: Vegetarian

Description

Cheese Suji Fingers are crispy-on-the-outside and cheesy-on-the-inside appetizer which is non-fried and tastes best with a dipping chutney.


Scale

Ingredients

  • ½ cup Suji/ Rava/ Semolina
  • ½ cup curd/ yoghurt
  • ¼ cup water 
  • Half a green capsicum/bell pepper
  • Half a large tomato or 1 small one
  • 1 medium-sized onion
  • 1 tsp cumin powder
  • 1 tsp salt
  • 1 tsp red chilli powder
  • 6 slices of sandwich bread
  • 3 slices of cheddar cheese (replace with another kind of cheese if not available)
  • ½ cup grated gouda cheese  (replace with another kind of cheese if not available)
  • 3 tbsp butter

Instructions

  1. To make the batter, add suji and curd in a big bowl and mix well. Add water little by little to make a thick but smooth paste. Let it rest for 10 minutes before adding all the veggies, spices, and salt. Again, let it rest for 5 minutes.
  2. Then, take two slices of bread. Toast them well on a flat pan. One one side of the slice spread the suji batter evenly. The batter must be slathered evenly but the layer must not be very thick.
  3. Grease a flat plan with ½ tbsp butter over low heat, put the ‘battered’  side of the slice on the pan and let it cook on low heat for a good 10 minutes. This is key to achieve a crispy texture. Then, crank up the heat to medium-high for about 2-3 minutes gently pressing the slice on the pan.
  4. Put the cheese slice first followed by grated cheese on the top (non-battered side) of the bread. Close it using the second slice. Take off the heat and slice it into 3 or more finger shapes sticks. Serve with ketchup, mayo, or dipping sauce of choice.


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