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.