Chickpea Flour Stew With Dumplings Recipe

Posted by
Rate It!
Chickpea Flour Stew With Dumplings
Add your photo!
Ingredients
17
Count
Nutrition
197
Calories
Total time
60
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Put the yogurt in a large bowl. Beat lightly with a fork and whisk until creamy and smooth. Slowly add 5 cups water and mix.
  2. Put the chickpea flour in another large bowl. Very slowly, add the yogurt mixture, mixing well as you do.
  3. Remove lumps as they appear, and strain it if the final paste is still lumpy.
  4. Heat the oil in a large pan over medium heat. When hot, add the cumin seeds, fennel seeds, nigella seeds, fenugreek seeds, and last of all the red chillies. When the chillies darken, add the coriander and turmeric, and a moment later, the chickpea flour and yogurt mixture.
  5. Add the salt and bring to a boil. Turn heat to low, cover partially and simmer for 25 minutes. Turn off the heat.
  6. While that is cooking, make the dumplings.
  7. Put the chickpea flour in a bowl. Add the salt and baking soda.
  8. Mix. Add the yogurt and mix well with a wooden spoon. You should have a thick but droppable paste. Add more yogurt if necessary.
  9. Continue to beat the paste vigorously with the wooden spoon for about 10 minutes, or until it becomes light and airy.
  10. Put vegetable oil into a large frying pan to about 3/4 inch deep. Heat the oil over medium heat.
  11. When oil is hot, lift up a blob of paste, about 3/4 inch in diameter, on the tip of a teaspoon. Release it into the oil with the help of a second teaspoon.
  12. Make all the dumplings this way, dropping them into the oil in quick succession. Turn the dumplings around and fry them slowly until they are cooked through and reddish.
  13. Remove the dumplings with a slotted spoon and pace them on a plate lined with absorbent paper towels. Let them cool slightly and then cover tightly.
  14. 10 minutes before you eat, heat the soup mixture over medium heat.
  15. When hot, add all the dumplings, then cover and simmer for another 10 minutes.
  16. Serve with basmati rice and chutney and enjoy!
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 197.37 Kcal (826 kJ)
Calories from fat 83.23 Kcal
% Daily Value*
Total Fat 9.25g 14%
Cholesterol 13.27mg 4%
Sodium 656.64mg 27%
Potassium 407.62mg 9%
Total Carbs 19.95g 7%
Sugars 8.39g 34%
Dietary Fiber 2.89g 12%
Protein 8.46g 17%
Vitamin C 22.8mg 38%
Iron 1.4mg 8%
Calcium 158.3mg 16%
Amount Per 100 g
Calories 57.37 Kcal (240 kJ)
Calories from fat 24.19 Kcal
% Daily Value*
Total Fat 2.69g 14%
Cholesterol 3.86mg 4%
Sodium 190.86mg 27%
Potassium 118.48mg 9%
Total Carbs 5.8g 7%
Sugars 2.44g 34%
Dietary Fiber 0.84g 12%
Protein 2.46g 17%
Vitamin C 6.6mg 38%
Iron 0.4mg 8%
Calcium 46mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 4.1
    Points
  • 5
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top