Spicy Semolina Dumplings / Chatpatey Modaks
Recipe by Sweta Biswal
30 min 2 Moderately Spicy Main Ingredient: Sunreap Sooji & Sattu Cuisine: Indian Fusion
For the Dough :
2/3 cup Sunreap Sooji
1/4 teaspoon Salt
A pinch of Ajwain
A pinch of Jeera
1-2 teaspoon Oil
1 1⁄3 cups Water
For the Stuffing :
2/3 cup Sunreap Sattu
1 small Onion
1-2 Garlic Cloves
1/2 inch Ginger
1-2 Green Chili ( or 1/2 teaspoon red chili powder )
a handful of Coriander Leaves
a small piece of Mango Pickle
1 teaspoon Mustard Oil
1 teaspoon Lemon juice
1/2 teaspoon Salt or less ( depending on the saltiness of the pickle )
For the Doug :
Step 1Dry roast the Sunreap sooji on low to medium flame for 3-4 minutes.
Step 2Bring 1 1/3 cup water to boil in a wok. Add 1 tsp oil, salt and the spices to this water. Once the water gets boiling, add the roasted semolina/sooji slowly.
Step 3Keep stirring the mixture even as you add the semolina/sooji to prevent forming lumps. Once it absorbs the water and starts coming together, you may sprinkle some more water if it feels dry. It should not be crumbly nor too soft.
Step 4Remove from the flame and keep it aside till it becomes warm to touch.
Step 5Smear your hands with a little oil and start kneading it till it becomes smooth and pliable like dough. Divide into 8 portions.
For the Stuffing :
Step 1Chop the onion, ginger, garlic, green chili and coriander into small pieces.
Step 2Transfer everything to the chutney jar of your mixer. Add sattu, mango pickle , lemon juice, mustard oil and a little salt.
Step 3Close the lid and give it a quick pulse. Check if it looks dry. If yes, add 2-3 tsp water and give it a few quick pulses till it forms a crumbly dough. Divide into 8 portions.
Step 4Boil some water in a steamer . Take each portion of the dough and flatten it. Place the stuffing in the center, gather up the folds and close it . You can use a dumpling mould if you have one. Repeat for each portion.
Step 5Place the dumplings in the steamer and cook on medium flame for 12-14 minutes.
Step 6Remove from the steamer and serve warm.