(Serves 4; cooking time 20 minutes)
Ingredients
For dough:
1 cup semolina
1 tbsp curd
1 tbsp oil
Salt as per taste
Warm water as needed to make soft dough
For stuffing:
1 cup finely chopped cabbage
1/2 cup finely chopped carrot and French beans
¼ cup colored bell pepper (red, yellow, green) finely chopped
Salt as per taste
2 tbsp. Olive oil
1 tsp. Ginger-Garlic paste
1 tsp. chilly flakes
½ tsp. black pepper powder
1 tsp. Vinegar
For coating
½ cup soaked rice
Directions
- Add semolina, salt, oil and curd mix well in a bowl; knead to a soft dough with warm water.
- Cover and set it aside to rest for 5 minutes.
- Saute ginger-garlic paste with olive oil in a pan.
- Add chopped carrot and French beans, mix well, cover and cook for 2 minutes.
- Add cabbage, salt, black pepper powder, and chili flakes to the pan. Sauté well on high flame for 2 minutes. Finally, add vinegar and transfer the mixture to a bowl.
- Knead dough on the kitchen-top, divide into small balls and slightly flatten them out on the palm.
- Place the stuffing in the center of flattened dough and stick the sides together to form a tight ball. Coat the ball with soaked rice, sprinkle with chilli powder and place on cabbage leaves in a steamer. Steam for 10-12 minutes and serve hot with schezwan sauce.
Indian Chef Chhaya Thakker, who has a huge following online on WhatsApp and YouTube will be sharing her favorite recipes and cooking tips with readers of The Times Kuwait. For feedback, you can write to editortimeskuwait@gmail.com
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