A few of my friends recently noted that I have toned down the spice lately. Well, this recipe will please those that like Indian hot like I do. When I have dinner guests, I understand that not everyone can handle the heat like I can, but this time around I was up to the challenge and this is one spicy dish. My husband and dear friend Basil are used to my spicy touch and so they got what they asked for. I recommend that you eat it slowly along with your rice or Indian flat bread and serve some yogurt on the side to cool the palate, or otherwise reduce the spices in the curry to your taste — but please leave the spices in the dumplings alone, they are absolutely terrific as is.
This recipe is really rather easy, especially if you prepare the dumplings the night before. You will only need about half of the dumplings called for in the recipe, but they freeze well and can be tossed into any curry of your choosing. I enjoyed these dumplings so much that I am going to make up a big batch as they will freeze well for up to two months.
|Chickpea Flour Dumplings Simmered in a Spicy Yogurt Sauce|
|Recipe by Lisa Turner|
Adapted from 660 Curries
Published on January 31, 2012
Spicy chickpea flour dumplings simmered in a creamy yogurt-and-spice gravy.
More chickpea flour recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Chickpea Flour Curry
Paneer Cheese Cubes with Chickpea Flour and Spices - (Besan Paneer)
Chickpea Flour Pissaladières with Caramelized Fennel & Onions
Scrambled Chickpea Flour with a Fiery Red Chili Paste