Suji pasta is light, wholesome, and full of flavour. This suji pasta recipe can be prepared and is perfect when you're looking for a blend of taste and nutrition. For suji pasta, suji flour is mixed with water and a pinch of salt. Then, it is kneaded into a smooth dough, which is rolled out to thin sheets afterwards. The thin sheets are cut into pasta forms such as fettuccine, tagliatelle, or a smaller penne or farfalle. Subsequently, the pasta can be cooked in boiling water until soft, where it can be dished up with various accompaniments of savoury delicacies. The suji pasta recipe is so versatile you can toss it with tomato sauce, saut it in cooked vegetables, or create something rich and creamy with milk, butter, and herbs. Because suji pasta carries texture, it holds sauces well, so every bite is flavoured. Suji pasta is one excellent substitute for anyone looking for healthier alternatives when it comes to homemade pasta as opposed to its traditional wheat-based counterpart. Firm, earthy texture, clean flavour, with slight spice- this is one of the famous pasta varieties in savoury to moderately spiced pasta preparations.

• 1 cup suji
• 1 tsp ghee
• 1 tsp salt
• 2 tbsp curd
• 2 tbsp cooking oil
• 5 clove garlic
• 1/2 onion
• 1/2 tomato
• 2 tbsp capsicum
• 2 tbsp tomato sauce
• 1/2 tsp chilli powder
• 1/2 tsp mixed herbs
• 2 tbsp coriander

• Start making the suji pasta by adding 1 teaspoon of ghee (clarified butter) to a little pan on medium heat.
• This gives more flavour to the dish, and ghee keeps giving it a rich, aromatic flavour.
• Pour 1 cup of coarse suji into the pan and gently roast it.
• Stirring them frequently ensures that they don't burn and get evenly roasted.
• Once the suji is roasted, add half a teaspoon of salt to the pan and mix it in well.
• Now, add 1 cup of water to the pan. You can adjust the amount of water you are adding to get the right texture for your pasta.
• Stir constantly so it won't get lumpy.
• Add 2 tablespoons of curd to it.
• Knead into a smooth and soft dough. Now pinch ball sized dough, and shape them like buttons. Steam the button shaped pasta in a steamer for 10 minutes.
• Heat 2 tablespoons of oil in another pan over medium heat for sauce. Once the oil is hot, add five pieces of finely chopped garlic and saut them until they turn golden brown and fragrant.
• Add half a chopped onion to the pan and saut it until the onions become translucent.
• Add half a chopped tomato to the pan and stir it in well with the onions and garlic.
• Cook for a few minutes, till the tomatoes get soft and mushy and start to disintegrate into a sauce-like consistency.
• Add 2 tablespoons of chopped capsicum (bell pepper) to the pan, mixing everything in.
• Add 2 tablespoons of tomato sauce, 1/2 teaspoon of chilli powder, and 1/2 teaspoon of salt to taste.
• Stir these ingredients so that the sauce can be balanced and flavourful.
• Add 1/2 teaspoon of mixed herbs such as oregano, basil, and thyme for an aromatic herby flavour that would complement the tanginess of tomatoes and sweetness of capsicum.
• Add the prepared suji pasta to the pan when the sauce is ready. Mix well.
• Let everything cook together for another 2-3 minutes so the flavours come together and the pasta absorbs the sauce.
• To finish, sprinkle over 2 tablespoons finely chopped coriander, for garnishing. Your recipe of suji pasta is ready to be devoured.