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- 200 gm Paneer
- 70 gm Wheat
- 70 gm Cabbage
- 20 gm white Onion
- 1 tsp Grated Ginger
- 1 tsp Pepper powder
- 1 tsp Besan
- 1/2 tsp Paprika
- 1/2 tsp corriander powder
- 1/2 tsp Kasuri Methi
- Low cal Cooking Spray
- 20 gm Yoghurt
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.
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.
Once the filling cools down fill it into the prepared sheets & fold into desired shapes.
Steam the prepared dumplings for 10-12 mins in a Rice cooker/ steamer.
Prepare the tandoori marinade by blending in yoghurt, paprika, kasuri methi, salt, corriander powder, Besan
Coat the steamed Dumplings with the tandoori marinade & grill in an over at 150 degrees for 8-10 mins
Serve hot with your choice of sauce & garnish.