Broad beans and gram flour dumplings (Indian) recipe
ingredients
300 g (11 oz) Broad beans, finely chopped
For the dough:
1 cup (100 g) 3 1/2 oz Gram flour (besan)
Red chilli powder to taste
1/2 cup (15 g) Fenugreek (methi) leaves, finely chopped
1/4 tsp (1/2 g) Turmeric (haldi) powder
a pinch Asafoetida (hing)
a pinch Soda bicarbonate
1/2 tsp (3/4 g) Cumin (jeera) seeds, powdered
1/2 tsp (3/4 g) Coriander (dhaniya) powder
Salt to taste
3 1/2 tbsp (52 ml) 1 3/4 fl oz Vegetable oil
Salt to taste
1 tsp (1 1/2 g) Carom (ajwain) seeds
1 tsp Cumin seeds
a pinch Soda bicarbonate
1/4 tsp (1/2 g) Turmeric powder
1/2 tsp Red chilli powder
1 tsp (1 1/2 g) Cumin powder
1/2 tsp Coriander powder
Red chilli powder to taste
1/2 cup (15 g) Fenugreek (methi) leaves, finely chopped
1/4 tsp (1/2 g) Turmeric (haldi) powder
a pinch Asafoetida (hing)
a pinch Soda bicarbonate
1/2 tsp (3/4 g) Cumin (jeera) seeds, powdered
1/2 tsp (3/4 g) Coriander (dhaniya) powder
Salt to taste
3 1/2 tbsp (52 ml) 1 3/4 fl oz Vegetable oil
Salt to taste
1 tsp (1 1/2 g) Carom (ajwain) seeds
1 tsp Cumin seeds
a pinch Soda bicarbonate
1/4 tsp (1/2 g) Turmeric powder
1/2 tsp Red chilli powder
1 tsp (1 1/2 g) Cumin powder
1/2 tsp Coriander powder
method
1. For the dough, put the gram flour in a large, flat vessel in a heap. Make a well in the centre of the heap, add all the ingredients for the dough and mix well.
2. Knead with just enough water to make a soft dough. Keep aside.
3. Heat the oil in a pan; add broad beans, salt, carom seeds, cumin seeds, and soda bicarbonate; saute for a while. Add Vi cup water and cook covered for 7 minutes. Add turmeric powder, red chilli powder, cumin powder, and coriander powder. Mix well. Cook till the mixture is absolutely dry. Adjust seasoning to taste.
4. Mix this broad bean mixture with the gram flour dough and knead again.
5. With wet hands, take a small portion of the dough and shape into a small, round dumpling. Repeat till all the dough is used up. Arrange the dumplings in a big pan, ensuring that they do not overlap. Cook covered with a lid containing a little water, to help form steam for about 7 minutes.
6. Carefully remove the lid and move the dumplings around once.
7. Once the oil separates and the water evaporates, the dumplings are ready to be served.
2. Knead with just enough water to make a soft dough. Keep aside.
3. Heat the oil in a pan; add broad beans, salt, carom seeds, cumin seeds, and soda bicarbonate; saute for a while. Add Vi cup water and cook covered for 7 minutes. Add turmeric powder, red chilli powder, cumin powder, and coriander powder. Mix well. Cook till the mixture is absolutely dry. Adjust seasoning to taste.
4. Mix this broad bean mixture with the gram flour dough and knead again.
5. With wet hands, take a small portion of the dough and shape into a small, round dumpling. Repeat till all the dough is used up. Arrange the dumplings in a big pan, ensuring that they do not overlap. Cook covered with a lid containing a little water, to help form steam for about 7 minutes.
6. Carefully remove the lid and move the dumplings around once.
7. Once the oil separates and the water evaporates, the dumplings are ready to be served.
serving amount
serves: 2 - 4
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