September 2, 2009

Curried Chickpea Dumplings

I almost hesitate to post this recipe. I found the original on the site while looking for kala chana recipes. This one popped up with the title "Kala Chana Ghoomni", despite having no kala chana in it. (Kala chana is a black chickpea.) I fear the title of the recipe was a copy-n-paste error. Unfortunately, this wrong-titled recipe has been replicated across the web at other sites. Not only the title is wrong, but the recipe is in a bit of a mess. The amounts of some ingredients are very vague, some ingredients just plain missing, and the order was completely random. So I fixed all that up.

Although I don't know what the real title of this dish is, it is quite yummy and different. The highlight are the little "dumplings" made out of chickpea flour. According to the original recipe, these are called "gatte".

You mix the dough and roll it into a large cigar and it will look something like this: (Try not to giggle as you roll this out!)

Then you boil the whole thing in water. When it is done, you cut it up into bite-size pieces. I don't know what you're supposed to do, I cut them into thick coins . The original recipe is not too clear. I ended up with dumplings like this:

I think next time I will also stir fry them a little after boiling, just to give them better texture. Otherwise, they are quite soft and almost gummy.

The sauce is pretty basic but full of flavor. This dish then can be served with rice or flat bread.

Curried Chickpea Dumplings



7/8 c besan (chickpea flour)
2 green chilis, finely chopped
1 T oil
2 T water
½ T carom (ajwain) seed
1/2 t red chili powder


1 T oil
A pinch asafoetida
1 T cumin seed
2 green chilis, finely chopped
1 T ginger, grated
1 T garlic, minced
½ T prepared mustard
1 large onion, finely chopped
3 medium size tomatoes, finely chopped
½ T turmeric powder
½ t red chili powder
1 t coriander powder
½ t salt
1 t garam masala
1 c water


For the dumplings:

1. In a medium bowl, mix the besan, 2 green chillies, carom, red chili powder and 1 T oil. Add just enough water to make a dough, about 2 tablespoons.

2. Roll the dough into a 1/2-inch thick cylinder, about 5-6 inches long.

3. Put the cylinder into boiling water and boil for 10 minutes. Take out the water and cut the cylinder into 1/4-inch thick coins and keep aside.

For the sauce:

1. Heat oil, add asafoetida, cumin seeds, 2 green chilies, and stir-fry till well browned.

2. Add the ginger and garlic and mustard. Heat for 1 minute. Add onion and heat for 3 minutes. Add chopped tomatoes and heat for 2 minutes. Add turmeric powder, red chili powder, coriander powder, salt, garam masala and water and boil for 7 minutes.

3. Put dumplings into the sauce and boil for 3 minutes (Heat until gravy is thick).

4. Serve hot with steamed rice or flat bread.

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