National 🧅 day

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 3/4 cup Water (lukewarm)
• 2 tablespoons Beet Juice (natural purple coloring; can use food‑grade purple dye)
• 1 large Onion (finely chopped)
• 1 teaspoon Salt (adjust to taste)
• 1/2 teaspoon Black Pepper (freshly ground)
• 2 tablespoons Vegetable Oil (for pan‑frying)

Instructions

1. Prepare the Dough

   In a mixing bowl combine the sifted flour, beet juice, and salt. Gradually add lukewarm water while stirring until a soft, non‑sticky dough forms.

   Time: PT10M

2. Rest the Dough

   Cover the bowl with a damp cloth and let the dough rest for 15 minutes. This relaxes the gluten and makes rolling easier.

   Time: PT15M

3. Make the Onion Filling

   Heat 1 tablespoon oil in a pan over medium heat. Add the finely chopped onion, black pepper, and a pinch of salt. Sauté until the onion becomes translucent but not browned, about 5 minutes. Let cool.

   Time: PT5M

   Temperature: Medium heat

4. Shape the Dumplings

   On a lightly floured surface, roll the dough to about 2 mm thickness. Use a small round cutter (≈2 cm diameter) to cut circles. Place a teaspoon of onion filling in the center, fold the edges together and pinch to seal, shaping the dumpling to resemble a tiny onion bulb.

   Time: PT7M

5. Cook the Dumplings

   Option A – Steam: Place dumplings in a steamer basket lined with parchment paper. Steam over boiling water for 8 minutes. Option B – Pan‑Fry: Heat remaining oil in a non‑stick pan over medium‑high heat, add dumplings, fry until the bottoms turn golden (2 min), then add ¼ cup water, cover, and steam for 5 minutes.

   Time: PT8M

   Temperature: Medium‑high heat

6. Serve

   Transfer dumplings to a serving plate. Garnish with a drizzle of soy sauce or a sprinkle of chaat masala if desired. Serve warm.

   Time: PT0M

Nutrition Facts

Calories

200

Protein

5g

Carbohydrates

30g

Fat

6g

Fiber

2g