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Chickpea Dumpling Curry

This is a fantastic recipe for savory chickpea dumplings simmered in a rich curry sauce. It’s different from your average homemade Indian dinner dish, so it brings some new flavors to your table. Don’t stress if you don’t have all of the spices. While they create an authentic flavor, you can make do with what you have.

You definitely need to have chickpea flour (also called Besan or Gram flour) in order to make the dish. I get mine at a local Indian grocery store, but you can find it online as well.

The recipe calls for a homemade garlic ginger paste, but you can also find this in Indian grocery stores. It’s definitely a time saver!

While this recipe calls for yogurt, you can easily substitute a non-dairy product like coconut milk to make it vegan.


Print Recipe
Chickpea Dumpling Curry by scrappytrails.com
This delicious, savory dish is made with chickpea flour, which gives it a nice boost of protein and fiber. To make it vegan, substitute coconut milk for yogurt.
Course Main Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Servings
Ingredients
The Dumplings
The Sauce
Course Main Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Servings
Ingredients
The Dumplings
The Sauce
Instructions
The Dumplings
  1. Lightly oil a wooden cutting board In a small bowl, mix garlic-ginger paste, chopped jalapeno, cumin seeds and salt. Place in a large non-stick pot with 1 1/2 cups of water, over high heat. Bring to a boil.
  2. Add 2 teaspoons of oil to the water and the besan. Stir vigorously with a wooden spoon. Reduce the heat to medium low and cook for 3-4 minutes, stirring constantly. The mixture will form a stiff ball.
  3. Turn the dough ball out onto the cutting board and roll to a thickness of 1/2 inch, using an oiled rolling pin. Cut into squares approximately 1 - 1 1/4 inch. Set aside.
The Sauce
  1. Rinse out the pot you used for the dumplings and return to the stove on medium heat. Add the oil and heat gently. Add the mustard and cumin seeds, stir for one minute.
  2. Add the asafoetida, stir for a few seconds, then add the onion and increase the heat to medium high. Cook until the onion is golden brown, then add tomatoes, garlic paste, coriander stems, coriander and cumin, and turmeric. Bring to a simmer, breaking up tomatoes with wooden spoon as it cooks. Cook for 4-5 minutes to infuse flavors and reduce sauce slightly.
  3. Mix the yogurt or coconut milk with 1 cup of water. Stir it into the sauce in the pan, and stir constantly over medium high heat until it boils. Reduce heat to medium low, and gently add the dumplings. Stir gently, simmer on low for 5 minutes. Serve with fresh cilantro garnish.
Recipe Notes

Recipe adapted from Dhokri nu saak recipe from "Cooking with my Indian Mother In Law" by Simon Daley.

Published by Jodi Whalen / www.scrappytrails.comĀ 

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