Fenugreek, Fennel and corn flour dumplingsMethi, suva makai muthia

Name: Fenugreek, Fennel and corn flour dumplings Methi, suva makai muthia
Cuisine: British
Ingredients: 2 cups corn flour; 1/2 cup coarse wheat flour; 1 cup fennel finely chopped; 1 cup fenugreek finely chopped; 1/2 cup green garlic; 1 tablespoon ginger paste; 1/2 teaspoon turmeric; 1 teaspoon chilli powder; 1 tablespoon oil; 1 teaspoon eno; 1/4 teaspoon soda bicarbonate; 1 teaspoon garam masala; to taste Salt; 1/2 cup tamarind pulp; 1 tablespoon sugar (optional); 1/2 cup yogurt

Rekha Bapodra @rekhascooking

Wilby, England, United Kingdom

Fenugreek, Fennel and corn flour dumplingsMethi, suva makai muthia

Rekha Bapodra @rekhascooking

Wilby, England, United Kingdom

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Ingredients

2 cupscorn flour
1/2 cupcoarse wheat flour
1 cupfennel finely chopped
1 cupfenugreek finely chopped
1/2 cupgreen garlic
1 tablespoonginger paste
1/2 teaspoonturmeric
1 teaspoonchilli powder
1 tablespoonoil
1 teaspooneno
1/4 teaspoonsoda bicarbonate
1 teaspoongaram masala
to tasteSalt
1/2 cuptamarind pulp
1 tablespoonsugar (optional)
1/2 cupyogurt

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Steps

1

Mix all the ingredients and make a soft dough. Add water if required.
Let it sit for 15 minutes.
2

In a steamer add water and bring it to boil. Grease the plate to steam the dumplings. Knead the dough and make cylindrical shape dumplings and steam for 12 to 15 minutes. Check with toothpick it should come out clean.
3

Let it cool and cut in small rounds.
You can enjoy on its own or stir fry.
4

Stir fry:-
1 tablespoon oil
1 teaspoon mustard seeds
1 teaspoon sesame seeds
Method:-
In a pan heat oil and add mustard and sesame seeds until it flutters. Add dumpling and stir fry until golden brown.

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Cooksnaps

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Rekha Bapodra @rekhascooking

on January 10, 2019 07:38

Wilby, England, United Kingdom

Hi all, my name is Rekha. I am Indian by birth, born in Uganda, East Africa, I now live in Wilby, Northamptonshire/England.I retired at the age of 60 due to severe arthritis. I am married, a mother and grandmother.I learnt to cook from my parents at a very young age of seven. I started to cook simple dishes for the family and gradually learnt how to cook. My mum use to cook at our shop where we sold Indian sweets and savouries. I have learnt a lot from my mum. I started cooking fusion dishes and learning from others. My strong point is making sweet dishes and innovating new dishes. I can improvise and be creative in leftover dishes.I love being on Cookpad because I can share and learn new recipes. I have also made a lot of friends.