PREPARATION

1. Heat 800 milliliters water in a heavy skillet, add 1/4 teaspoon carom seeds, 1 teaspoon salt, 2 teaspoons oil and mix it well.
2. Then, add 250 grams semolina and mix it well.
3. Cook for 8 - 10 minutes on medium heat or until the mixture thickens.
4. Remove it from heat and allow it to cool.
5. Heat 2 tablespoons oil in a pan, add 1 teaspoon cumin, 1 teaspoon ginger paste, 1 teaspoon garlic paste, 1 teaspoon green chili and stir for 2 - 3 minutes.
6. Then, add 40 grams green peas and mix it well.
7. Cook for 5 - 7 minutes on medium heat.
8. Add 1 teaspoon salt, 1 teaspoon dry mango powder, 1 teaspoon red chili, 1/2 teaspoon garam masala and mix it well.
9. Now, add 600 grams boiled mashed potatoes and mix it well.
10. Cook for 5 - 7 minutes on medium heat.
11. Add 1 tablespoon coriander and mix it well.
12. Cook for another 3 - 5 minutes on medium heat.
13. Remove it from heat and keep aside.
14. Take the semolina dough and mix it well.
15. Take some mixture in your hands and flatten it with the help of your fingers.
16. Add some potatoes mixture in it and seal it properly.
17. Roll it into a ball.
18. Place it in a steamer and cover it with lid.
19. Steam for about 10 - 12 minutes.
20. Open the lid and remove the suji balls from it.
21. Heat 2 tablespoons oil in a pan, add 1 teaspoon mustard seeds, 2 dry red chili, 10 - 12 curry leaves and stir for 2 - 3 minutes.
22. Add 1 teaspoon paprika, 1/2 teaspoon garam masala and mix it well.
23. Now, add the steamed suji balls in it and mix it well.
24. Cook for 5 - 7 minutes on medium heat.
25. Remove it from heat.
26. Serve hot.