Looking for a healthy, crunchy, and delicious homemade veggie burger? This Suji Veggie Burger with Poha binding is the perfect recipe for you! Made with semolina (suji) and flavorful mixed veggies, this burger is super crispy on the outside and soft inside. A great snack idea for kids and adults alike—without using maida or breadcrumbs!
⭐ Ingredients for Suji Veggie Burger
For the Burger Dough:
- ½ cup poha (flattened rice)
- 1 cup semolina (suji)
- 2 cups water
- 1 tsp cumin seeds
- Salt to taste
- 1 tsp oil
For the Filling:
- 3-4 boiled potatoes, mashed
- ½ cup boiled peas
- ½ cup sweet corn
- 1 medium onion, finely chopped
- 1 chopped tomato
- Optional: carrots, beans, or other veggies
- ½ tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp amchur (dry mango) powder
- ½ tsp garam masala
- 1 tsp roasted cumin powder
- 2 tbsp fresh coriander leaves, chopped
- 1 tbsp oil
📝 Method
Step 1: Prepare Poha
- Rinse ½ cup poha well and let it rest in a strainer for 5 minutes. This softens it enough to use as a natural binding agent.
- Lightly mash the poha with your fingers to get a soft consistency.
Step 2: Cook Suji Dough
- In a pan, add oil and cumin seeds. Let them crackle.
- Turn off the flame before adding water (important to avoid splashing).
- Add 2 cups water and salt to taste.
- Now add 1 cup suji to cold water and mix continuously.
- Turn the flame on and cook on medium-high until the suji thickens like dough and leaves the pan.
- Let it cool under a damp cloth.
Step 3: Make the Veggie Filling
- In the same pan, heat oil, and add cumin seeds.
- Add chopped onions, peas, corn, and other veggies. Sauté for a minute.
- Add tomatoes and cook just enough to reduce rawness.
- Add mashed potatoes, salt, turmeric, red chili powder, amchur, cumin powder, and garam masala.
- Cook the mixture for 2–3 minutes.
- Add the softened poha and chopped coriander. Mix well. This will help bind the filling without needing breadcrumbs or flour.
Step 4: Shape the Burgers
- Roll out the cooled suji dough to medium thickness.
- Cut circles using a round bowl or cutter.
- Place the potato filling on one circle and cover with another. Press edges to seal.
- Optionally, add grill marks using a spoon handle for a store-like look.
Step 5: Cook the Burgers
- Shallow fry the burgers in minimal oil over medium-high flame until golden brown.
- Avoid using too much oil—semolina absorbs oil on low flame, so high heat is better.
- Cook both sides evenly until crisp.
🧀 Serving Suggestion
Serve hot with tomato ketchup, mint chutney, or your favorite dip. These crispy veggie suji burgers make an amazing breakfast, tiffin snack, or even a healthy party appetizer.
📌 Key Cooking Tips
- Poha binding gives structure without altering taste like flour.
- Avoid overcooking veggies to keep the filling crunchy.
- Use normal potatoes for better texture (avoid waxy ones).
- Suji dough should be medium—not too thick—for easy molding.
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