Why do I use Sooji (samolina flour)?

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Many of you ask why I like to use sooji. For many of my recipes I add sooji to add crispness or to give flour a coarse texture.

When I use sooji with all purpose flour (plain flour or maida), it adds crispness and flakiness to dishes like samosa, kachori etc.

I also like to use sooji with basen (gram flour), when a more coarse basen is required. I don’t stock and I don’t expect you to keep or buy coarse basen as it’s rarely required. For example coarse basen is used for basen burfi and boondi ladoo. It’s easier to add sooji to regular basen as a substitute to coarse basen.

For the same reasons I add sooji to whole wheat flour.


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3 thoughts on “Why do I use Sooji (samolina flour)?

  1. HI MANJULA AUNTY
    I SEEN YOUR LOT OF RECIPE AND MOSTLY I MADE IT AND ITS EVERYBODY LIKE IT AND ALSO CAN GIVE ME A RECIPE FOR HALVASAN AND PUF AND HOWCAN I MAKE PUF-PESTRY AT HOME

    THANK YOU

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