Vegetable Dumplings

2 Potatoes
1 cup shredded Cabbage
1 cup cut/ chopped Beans
1 cup grated Carrots
1 cup Peas
1 tsp grated Ginger
1 tsp chopped Garlic
1 tsp chopped Green Chilies (optional)
1 cup grated Cheese

For the covering:
1 scoop Corn flour
1 scoop Maida - all purpose flour

Boil and peel potatoes. Grate or mash them. Cut all the vegetables as thin as possible. Semi boil all the other vegetables with salt in micro oven for a few minutes till the rawness of the vegetable is lost. Drain the water. (Don’t throw it: can be made into vegetable soup)

Mix all the vegetables in a bowl, add salt, red chili powder (optional), chilies ginger, garlic and then add grated cheese. Use wet hands and make nice dough in the consistency of puri dough. Use very less water. Potato as a base will absorb all the other vegetables.

I am giving an estimate for the vegetables, use as you like.

Make small lemon sized balls or get creative with shape and keep side. Your little helpers can chip in now!

In a bowl mix corn flour and maida with salt and water. Make a thick semi liquid batter.

Heat oil in a kadai (I personally prefer a traditional concave shape kadai for maximum usage of space with less oil) and never let the oil be screaming hot! It burns the first batch.

Dip each vegetable ball in the batter and drop it gently in the oil. Keep turning back and forth so it will not burn. Have the flame in low/medium as the dumplings get cooked evenly inside and outside.

Once they all turn golden yellow, it’s time to remove from the oil. Place them on paper towels so the excess oil is absorbed.

Serve with warm cheese dip (melted cheese) or ketchup.

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