Broad Beans and Gram Flour Dumplings (Indian)
Ingredients
- 11 oz Broad beans finely chopped
for the dough:
- 3 1/2 oz Gram flour besan
- Red chilli powder to taste
- 1/2 cup Fenugreek methi leaves, finely chopped
- 1/4 tsp Turmeric haldi powder
- a pinch Asafoetida hing
- a pinch Soda bicarbonate
- 1/2 tsp Cumin jeera seeds, powdered
- 1/2 tsp Coriander dhaniya powder
Salt to taste
- 1 3/4 floz Vegetable oil
- Salt to taste
- 1 tsp Carom ajwain seeds
- 1 tsp Cumin seeds
- a pinch Soda bicarbonate
- 1/4 tsp Turmeric powder
- 1/2 tsp Red chilli powder
- 1 tsp Cumin powder
- 1/2 tsp Coriander powder
Instructions
- 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.
- Knead with just enough water to make a soft dough. Keep aside.
- 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.
- Mix this broad bean mixture with the gram flour dough and knead again.
- 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.
- Carefully remove the lid and move the dumplings around once.
- Once the oil separates and the water evaporates, the dumplings are ready to be served.
Calories: 404 kcal
Carbohydrates: 48 g
Protein: 19 g
Fat: 17g
Saturated Fat: 3 g
Trans Fat: 1 g
Sodium: 46 mg
Potassium: 683 mg
Fiber: 15 g
Sugar: 4 g
Vitamin A: 130 IU
Vitamin C: 1 mg
Calcium: 106 mg
Iron: 13 mg