Boil badam, cashew, bay leaf, kopak pod, cinnamon, clove, cardamom, poppy seeds and red chillies in water for 5 mins. Strain and grind to a smooth paste. Keep it for later use
Boil sweet corn for 3 mins in water and keep it aside
Heat oil in a pan add diced onions, and ginger garlic paste saute. Add tomatoes and cook till mushy. Add grounded paste and fry in medium flame till raw smell goes
Add soya sauce, tomato sauce and chilli powder, saute. Add capsicum, sweet corn and salt
Cover lid and cook for 7-10 mins. This will use for stuffing.
In a thick bottom vessel take 1 cup water add 1 tablespoon of corn/jowar flour mix with out any lumps and keep it for boiling. Add crushed pepper, jeera and salt. Add half cup of flour after it starts boiling. Do not mix let it boil for 5-8min or till nice aroma starts.
Mix flour properly with out any lumps if needed add some more flour
Make balls out of dough prepared. And roll it to circular shape like chapati but thicker. Place one spoon of corn stuffing in center and fold. Can use mould.
Cover the dumplings from maize covering leaves use a toothpicks to keep the covering stiff
Keep prepared dumplings in a steamer or idli cooker for 10 mins and cook.
Remove corn leaf covering just before consuming and enjoy the corn pack. Can eat as it is or enjoy with schezwan or mayonnaise sauce.
