Tandoori Dumplings

Tandoori Dumplings

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Meghana Narayan
Meghana Narayan
843
Calories
Kcal
46
Protein
gm
43
Fat
gm
68
Carbs
gm
cookingtraditionicon
Indian
veg
Veg
recipepreparationtime
00:45

#TC9 #Week2 #Challenge #MealPrep1 Makes 2-3 Servings Tandoori Paneer dumplings served with a garnish of lemon onions & yoghurt mint sauce. Macros for garnish & sauce not included.

Ingredients

  • listcheck200 gm Paneer
  • listcheck70 gm Wheat
  • listcheck70 gm Cabbage
  • listcheck20 gm white Onion
  • listcheck1 tsp Grated Ginger
  • listcheck1 tsp Pepper powder
  • listcheck1 tsp Besan
  • listcheck1/2 tsp Paprika
  • listcheck1/2 tsp corriander powder
  • listcheck1/2 tsp Kasuri Methi
  • listcheckLow cal Cooking Spray
  • listcheck20 gm Yoghurt
  • Method

  • Step-1
    Dumpling Sheets: Knead the wheat flour along with some salt & water into a soft dough. Set aside for 20-30 mins. Once ready divide into 8 equal portions and roll out into round sheets.
  • Step-2
    Dumpling Filling : In a non stick pan coat with low cal cooking spray add in finely chopped onions, cabbage, grated ginger & crumbled paneer. Saute till all the water drains out. Sprinkle with some salt & pepper powder.
  • Step-3
    Once the filling cools down fill it into the prepared sheets & fold into desired shapes.
  • Step-4
    Steam the prepared dumplings for 10-12 mins in a Rice cooker/ steamer.
  • Step-5
    Prepare the tandoori marinade by blending in yoghurt, paprika, kasuri methi, salt, corriander powder, Besan
  • Step-6
    Coat the steamed Dumplings with the tandoori marinade & grill in an over at 150 degrees for 8-10 mins
  • Step-7
    Serve hot with your choice of sauce & garnish.
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