CHICKPEA DUMPLINGS IN YOGURT SAUCE
One of the best vegetarian dishes of India, the chickpea dumpling is the equal of those made of meat without mimicking them, and the yogurt sauce is creamy and delicious. Some people soak the chickpea dumplings in water after frying them, which gives them a lovely and delicate texture; others leave them crisp, adding them to the sauce at the last minute. The choice is yours; I enjoy the crisp version more but happily eat and make both. You can buy chickpea flour and hing (asafetida, page 10) at any store selling Indian ingredients and at many Middle Eastern stores as well. One word about the preparation: Skilled cooks can make the sauce first, then the dumplings, or mix the dumpling batter, then turn to the sauce, then fry the dumplings while the sauce is simmering. The level of activity required to do this is somewhat frenetic, but if you are comfortable with kitchen multitasking, it will work out.
Yield makes 4 servings
Number Of Ingredients 16
Steps:
- Put 1 cup of the chickpea flour, some salt and pepper, the cayenne, asafetida, 1 teaspoon of the turmeric, the coriander, baking soda, and 1/2 cup of the yogurt in a food processor and pulse a few times to combine; scrape the sides of the container if necessary. With the machine running, gradually add warm water, a tablespoon or so at a time, until the mixture forms a smooth paste. Process, stopping to scrape the sides of the container if necessary, until the mixture is smooth and light.
- Add at least 2 inches of oil to a pot (a narrow pot will allow you to use less oil, but a broader one will allow you to cook more dumplings at once). Turn the heat to medium-high and bring the oil to about 350°F (a pinch of the chickpea batter will sink about halfway to the bottom before bouncing back up to the top when the oil is ready). Drop in the batter by teaspoons (it's easiest to pick up a bit of the batter with one teaspoon and scrape it off with another). Do not crowd; turn the dumplings once or twice and cook them until nicely browned, just 2 or 3 minutes. As the dumplings finish, transfer them to a bed of paper towels to drain.
- Now make the sauce: Combine the remaining chickpea flour and yogurt in a blender with 1 cup warm water; turn on the blender and process until smooth. Combine this mixture in the blender if it is large or in a bowl with another quart of water.
- Put 2 tablespoons oil into a saucepan or deep skillet and turn the heat to medium. A minute later, add the chile, cumin, fennel, cinnamon, coriander, and remaining 1/2 teaspoon turmeric and cook, stirring, for about 30 seconds. Add the onion and cook, stirring occasionally, until it is soft, about 5 minutes. Turn the heat to low and add the yogurt-chickpea flour mixture, along with a large pinch of salt. Cover and simmer for about 20 minutes. (You can prepare the dish several hours in advance to this point; cover and set aside until you're ready to eat.)
- Taste and adjust the sauce's seasoning; it should be mild with a touch of heat and quite fragrant. Fish out the cinnamon stick and the chile (you can eat the other spices). Add the dumplings and re-cover; cook just until they are heated through, 5 to 10 minutes. Garnish with the cilantro and serve.
CHICKPEA PATTIES WITH YOGURT SAUCE
Dill gives these patties a hint of freshness, and garlic is a very flavorful addition. These will please vegetarians and meat lovers alike. -Jane Hacker, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 1 dozen (1 cup sauce).
Number Of Ingredients 15
Steps:
- Place half of the chickpeas and the onions in a food processor; cover and process until chopped. Transfer to a small bowl. Stir in the bread crumbs, dill and lemon juice; set aside. , Place the tahini, salt, cumin, pepper and remaining chickpeas in food processor; cover and process until blended. Add to chopped chickpea mixture; stir to combine. Shape into 12 patties. , In a large nonstick skillet coated with cooking spray, cook patties in oil over medium heat in batches for 4-5 minutes on each side or until golden brown. Meanwhile, in a small bowl, combine sauce ingredients. Serve with patties.
Nutrition Facts : Calories 159 calories, Fat 8g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 332mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges
DUMPLINGS IN YOGURT SAUCE
A flavorful Indian recipe from the Favorite Vegetarian Recipes cookbook. The recipe suggests adding Baghaar (a seasoned oil dressing) just before serving. I have not tried this yet.
Provided by ladyroseofrohan
Categories Asian
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- For dumplings, sift the chickpea (gram) flour into a large bowl. Add chili powder, 1/2 tsp salt, baking soda, onion, green chiles, and cilantro. Mix. Add water and form a thick paste. Heat the oil in a skillet. Put teaspoonfuls of the paste in the oil and cook over medium heat, turning once, until crisp golden brown. Set aside.
- For yogurt sauce, put yogurt in a bowl and whisk with the gram flour and water. Add all spices and 11/2 tsp salt. Mix well.
- Press mixture through a large strainer into a pan. Bring to a boil on low heat, stirring constantly. If it becomes too thick, add water.
- Pour the sauce into a depp serving dish and arrange all the dumplings on top. Set aside but keep warm.
- For dressing, heat the oil in a skillet. Add the cumin seeds and chiles and fry until darker in color and giving off an aroma. Pour the dressing over the dumplings and serve hot.
Nutrition Facts : Calories 1107.9, Fat 109.3, SaturatedFat 15.4, Cholesterol 9.9, Sodium 233.9, Carbohydrate 28.1, Fiber 4.8, Sugar 11.8, Protein 9.6
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