Ingredients
| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| 1/2 | Teaspoon | Turmeric Powder | |
| 4 | Tablespoon | Flour, Wheat - (Atta) | |
| 2 | Tablespoon | Flour, Gram /Chana Ata | |
| 2 | Tablespoon | Rava/Soji/"Semolina" | |
| 4 | Teacup | Spinach (Palak) | Washed and finely chopped |
| 1 | Teaspoon | Jeera/Cumin Seeds | |
| 1 | Tablespoon | Lime Juice | |
| 2 | Tablespoon | Cooking Oil | |
| 1 | Teaspoon | Garlic | chopped |
| 1 | Teaspoon | Ginger | chopped |
| 2 | Tablespoon | Coriander Leaves (Kothmeer) | chopped fine |
| 4 | Nos | Chillies, Green | chopped fine |
| 1 | Tablespoon | Milk Cream | fresh |
| 1/2 | Teaspoon | Soda bi-carbonate | powder |
| 1 | Pinch | Pepper Powder | to taste |
| 1 | Pinch | Salt | to taste |
Method
In a mixing bowl, combine all the ingredients well and knead into a soft dough using some water. Divide the dough into portions and make a thin cylindrical long roll with each portion. Steam for about 20 minutes. Cool and cut into slices.
If you wish to have crisp spinach dumplings, deep fry the slices to a golden brown color.
Serve hot with: Green chutney
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