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Home Other Regions Maharashtrian Steamed Spinach Dumplings

Steamed Spinach Dumplings

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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


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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