Chickpea Flour Dumplings in a Spicy Yogurt Sauce

Visit the Indian Food Glossary for information on the ingredients in this recipe
My dear friend Jacqueline recently sent me a most elegant and beautifully presented Indian vegetarian cookbook entitled "Pure and Simple" by Vidhu Mittal. I've already bookmarked lots of recipes to try, but this recipe for chickpea flour dumplings in a spicy yogurt sauce immediately got my attention and so this was my first experiment with this lovely book. I certainly was not disappointed. Delightful dumplings smothered in a creamy yogurt gravy. How could I resist?

This cookbook comes highly recommended from my kitchen already. Ms. Vidhu presents an extensive collection of traditional and contemporary recipes inspired by her native province of Uttar Pradesh. Each recipe is accompanied by stunning colour photos, step by step images, helpful hints, often along with serving suggestions. This is a great resource for both novice and experienced cooks. You will find lots of tempting and straight forward recipes for drinks, appetizers and snacks, soups and salads, rice, breads and desserts. The meal menus and reference guide to spices and kitchen tools essential to Indian cooking are also a nice addition.
Chickpea Flour Dumplings in a Spicy Yogurt Sauce

Adapted from "Pure and Simple"

To make the chickpea flour dumplings:

1 1/4 cups of chickpea flour (gram / besan)
2 teaspoons of fresh ginger, finely chopped
3 green chilies, seeded and finely chopped
1/2 cup of water
peanut oil for frying

To make the yogurt curry:

2 cups of yogurt
1/2 cup of chickpea flour (gram / besan)
3 cups of water


1 tablespoon of ghee, or a mixture of butter and oil
1/2 teaspoon of asafetida powder (hing)
1/4 teaspoon of fenugreek seeds
3/4 teaspoon of cumin seeds
small handful of dried red chilies, broken into bits
1 teaspoon of turmeric
1/2 teaspoon of chili powder
1/4 cup of fresh fenugreek leaves
dash of cayenne

For Tempering:

1 tablespoon of ghee, or a mixture of butter and oil
1/2 teaspoon of asafetida
1/2 teaspoon of cumin seeds
1/2 teaspoon of chili powder
2 tablespoons of fresh parsley or cilantro

To make the chickpea flour dumplings, combine the flour and water and stir to combine. Add the green chilies and ginger and beat until light and fluffy. Heat roughly 1/2 inch of oil in a frying pan over medium heat. When hot, drop small spoonfuls of the batter into the pan and fry until golden brown, flipping occasionally. Transfer to a bowl of salted water (roughly 4 cups of water with 1 1/2 teaspoons of salt). Remove and set aside.

To make the yogurt curry, in a medium bowl, combine the yogurt, gram flour and 3 cups of water. Set aside.

For the seasoning, heat the ghee (or butter and oil) in a large pot over medium heat. When hot, add the asafetida, fenugreek seeds and leaves, cumin seeds, red chilies, turmeric, chili powder and cayenne. Stir and fry for a minute or two.

Now add the yogurt curry, sea salt to taste and bring to a boil. Reduce the heat to medium and add the chickpea dumplings to the pan. Simmer, uncovered, for roughly 15 minutes, adding more water if necessary to achieve your desired consistency.

Meanwhile, prepare the tempering. Heat the ghee (or mixture of butter and oil) in a small frying pan or saucepan over medium heat. When hot, add the asafetida, cumin seeds, red chili powder and parsley (or cilantro). Stir and fry for a minute and add to the chickpea dumpling, yogurt mixture.

Serve hot with rice.

Yields roughly 6 servings.

More chickpea flour recipes from Lisa's Vegetarian Kitchen:
Chickpea Flour Curry
Scrambled Chickpea Flour with a Fiery Red Chili Paste
Chickpea Fritters with a Creamy Ricotta, Sun-Dried Tomato and Olive Filling
Chickpea Flour Pancakes with Crushed Peas and Cilantro (Pudla)

On the top of the reading stack: The National Post

Audio accompaniment: Biosphere


Susan said...

I'm leaning over a bowl of spaghetti squash & red sauce, but I want, want, want this right now!

Cookbook sounds fabulous. : )

Cynthia said...

Keep the dumplings but serve me up loads of that gravy!

notyet100 said...

this looks delicious,..loved the first click too

Kamalika said...

THe dumpling looks really yammy.....hope to more delicious dishes from the cook book...have a nice day..

Uma said...

looks so appetizing :)

MaryMoh said...

The gravy looks very delicious...mmmm

Soma Pradhan said...

Nice name given to Indian Dahi Kadhi

Kalyn said...

This sounds so interesting and tasty.

Johanna GGG said...

wow I love your chickpea flour recipes - this is definitely on my list to try

Anonymous said...

This is a favorite at our house. Try the sauce without the dumplings- or just add some green peas, carrots and green beans to the kadhi (yogurt gravy) while cooking for a less fatty version.

Srimathi said...


You are awesome, what I like about your blog is that you are so open to trying different styles of cooking and you try the recipe and let us know what you feel. Thank you so much. In the world of cook books there must be so many that we look at but we are not too sure that if the recipe would work. It is reassuring when you recommend the books.

Red Chillies said...

This looks so delicious and I am yet to try it. Thanks for the good book recommendation, I will keep that in mind.

eatme_delicious said...

I'm very intrigued by a yogurt gravy and love the sound of these dumplings! Looking forward to seeing what else you post from this book.

Jacqueline said...

I am glad this turned out to be a good gift. It was a bit of a random choice as I thought it sounded good on Amazon, but haven't actually flicked through it.

Maija Haavisto said...

I once had great chickpea dumplings in a Krishna center and I've tried to replicate it at home, but without much success. Maybe this one could be do the trick? I'll have to try it.