(Serves 4; cooking time 20 minutes)


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 


  • 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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