Get ready to embark on a mouthwatering adventure into the heart of Punjabi cuisine with these irresistible dumplings swimming in a luxurious yogurt sauce! These delicate, steamed chickpea flour dumplings are not just a recipe - they're a celebration of traditional Indian flavors that will transport you straight to the vibrant streets of Punjab. Imagine biting into soft, perfectly seasoned dumplings covered in a creamy, tangy yogurt sauce that dances with mint and tamarind chutneys - this dish is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 cup chickpea flour (besan)
- 1/2 cup water
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- Salt to taste
- 2 cups plain yogurt
- 1 tablespoon mint chutney
- 1 tablespoon tamarind chutney
- Chopped coriander for garnish
Instructions
- Begin by preparing the dumpling mixture. In a mixing bowl, combine 1 cup of chickpea flour (besan), 1 teaspoon of cumin seeds, 1/2 teaspoon of turmeric powder, and salt to taste. Mix the dry ingredients thoroughly.
- Gradually add 1/2 cup of water to the dry mixture, stirring continuously to avoid lumps. The batter should be smooth and thick. Allow it to rest for about 10 minutes, which will help the flour absorb the water and improve the texture.
- While the batter is resting, prepare the yogurt sauce. In another bowl, whisk together 2 cups of plain yogurt until smooth. Add 1 tablespoon of mint chutney and 1 tablespoon of tamarind chutney to the yogurt, mixing well to combine. Adjust the seasoning with salt if needed, and set aside.
- After the resting period, heat a steamer or a large pot filled with water. Grease a steaming tray or plate with a little oil to prevent sticking.
- Using your hands or a spoon, shape the chickpea flour mixture into small dumplings, about the size of a golf ball. Place them on the greased steaming tray, ensuring they are spaced apart to allow for expansion during cooking.
- Once the water in the pot is boiling, carefully place the steaming tray with the dumplings over the pot. Cover with a lid and steam the dumplings for about 15-20 minutes, or until they are firm and cooked through.
- While the dumplings are steaming, you can prepare the garnish. Chop fresh coriander finely and set aside.
- Once the dumplings are ready, remove them from the steamer and let them cool slightly. Then, gently place the dumplings in a serving dish.
- Pour the prepared yogurt sauce generously over the dumplings, ensuring they are well-coated.
- Finally, sprinkle the chopped coriander over the top for garnish. Serve the Punjabi dumplings in yogurt sauce warm or at room temperature, and enjoy your delicious Indian dish!
Tips
- Consistency is key: When mixing your chickpea flour batter, aim for a smooth, lump-free texture that's neither too thick nor too thin.
- Resting matters: Allow your dumpling batter to rest for 10 minutes. This helps the flour absorb water and creates a more tender dumpling.
- Steaming technique: Ensure your steaming water is boiling before adding dumplings, and don't overcrowd the steamer to allow even cooking.
- Yogurt sauce hack: Whisk your yogurt thoroughly to create a silky smooth base for the sauce.
- Garnish generously: Fresh coriander isn't just decoration - it adds a burst of freshness that elevates the entire dish.
- Serve immediately: These dumplings are best enjoyed warm, when the yogurt sauce is still creamy and the dumplings are soft.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
