Broad Beans and Gram Flour Dumplings (Indian)

Broad Beans and Gram Flour Dumplings (Indian)

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Servings: 4
Calories: 404


  • 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


  • 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
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