Serves 5-6 people
For Spicy Tomato Paste:
- 3 big tomatoes (according to your requirement)
- Dried red chilies- about 8 to 10 (soak them in water for at least 2 hours before cooking)
- 1 big garlic or some pieces of it as per your taste
- 2 small pieces of ginger
- Salt to taste
- Cumin:- ¼ tsp
- Grated cabbage
- Grated carrot
- 1 Onion- chopped
- Garlic and ginger paste(optional)
- Butter: 1 tbsp
- Grated cauliflower
- Salt and pepper
(you can add mushrooms, cottage cheese or any other grated vegetable you like)
For dough of dumplings:
- 150 g of All Purpose flour (maida)
- Water (to knead the dough)
- 1 tsp of salt
- 1 tsp of oil
- Take a mixer grinder.
- Cut the tomatoes into uneven pieces and put them in the grinder.
- Take out the red chillies from water (soaked earlier) and put them in the grinder too along with garlic, ginger, salt and cumin.
- Blend all till you get a fine paste.
- Taste the paste. If you think more salt needs to be added, do add it.
- Your Spicy Tomato Paste is ready.
- Put butter in a pan.
- Put all the vegetables one by one and cook them until they become soft.
- Add salt or/and pepper as per your taste.
- Let it cool down till the dough gets ready.
Dough and steaming:
- Take the All Purpose flour (maida) and knead it properly with water.
- When the flour is nearly kneaded, put the oil (quantity mentioned above) in it and knead it again till properly done.
- Cover the dough with a cloth and let it rest aside for 15-30 minutes.
- Make small balls out of the dough and roll them like a chapati.
Make sure the rolled ‘chapatis’ are a little thick from the middle (to properly hold the stuffing in) and thin on the sides.
- Brush the sides of the dumpling with water (to close the dumpling properly) and put a small amount of stuffing inside the ‘chapati ’ and then give shape to the dumplings like that of a modak or a shell.
You can also use a fork to seal the sides as I have done. You can see it in the picture.
- Take a steamer and put water below it and keep it on the gas and let the water get warm enough.
- Grease the upper part of the steamer (make sure the steamer has holes) with oil (so that the dumplings do not stick on the steamer surface) and put the dumplings one by one on it and keep a distance between every dumpling.
- Cover the steamer properly and cook till outer skin of dumplings turns translucent.
- Keep on checking in between so that they do not get overcooked.
- When done, serve it with the paste and enjoy!
If you have any query, comment in the Leave a Reply section below. Do tell me how they turned out!