If you are in the mood to experiment with new recipes during the lockdown, why not try simple healthy and tasty beetroot and walnut dumplings as a snack?
Beetroot contains a lot of essential nutrients, including folate, vitamin B9, potassium, iron and vitamin C, and helps in keeping blood pressure in check. Walnuts, on the other hand, contain vitamins and minerals and can keep lifestyle diseases such as obesity, diabetes and cardiovascular problems at bay, suggests research.
Here’s a recipe for Beetroot Walnut Dumplings by former MasterChef India runner-up Neha Deepak Shah that you can try.
For the beetroot wrap
3/4 cup – All purpose flour
1/4 cup – Water
2 tbsp – Beetroot puree (roasted)
1 tsp – Vinegar
Salt to taste
For the walnut and cottage cheese filling
1 cup – Mashed cottage cheese
1/2 cup – Walnuts (finely chopped)
1/4 cup – Oniions (finely chopped)
2 tbsp – Coriander leaves (chopped)
1 – Green chilli (finely chopped)
1/4 tsp – Grated ginger
Salt and pepper
1. In a pan, bring the water, beetroot puree and vinegar to boil. When the bubbles start, add the flour.
2. Cook it for 30 seconds and transfer to a plate. Hot knead it to bring the ingredients together. Cover it with a muslin cloth and let it rest for 20 minutes.
3. Divide the mixture into 10-12 portions and use accordingly.
For the filling
Put all the ingredients in a bowl and mix well.
Use portions of the beetroot mixture, add the filling and shape into dumplings. Steam for 10-12 minutes.