Best 2 Chickpea Dumplings Indian Muthias Recipes
**Chickpea Dumplings: A Culinary Journey Through Indian Cuisine**
Embark on a delicious expedition into the realm of Indian culinary delights with chickpea dumplings, also known as muthias. These delectable morsels, crafted from a harmonious blend of chickpeas, spices, and herbs, hold a cherished place in Gujarati cuisine. Immerse yourself in the rich tapestry of flavors as you explore a diverse collection of recipes, each offering a unique interpretation of this beloved dish. Discover the classic muthia, simmered in a tangy tomato-based gravy, or venture into culinary innovation with variations that incorporate spinach, fenugreek leaves, or even sweet corn. Whether served as an appetizer, a main course, or a flavorful addition to your next potluck, these chickpea dumplings promise an unforgettable gastronomic experience.
CHANA MASALA (SAVORY INDIAN CHICK PEAS)
Indian food is not just curried sauces. It's not too exotic either. Unless 'exotic' is code for 'yummy and full of flavor.' This dish features a healthy mixture of chickpeas, tomatoes, onion, and spices. Both carnivores and vegetarians will enjoy this meal. My kids love it. Leave out the green chile if the kiddies will be eating. Serve over basmati or jasmine rice and enjoy. Namaste y'all!
Provided by latinmama
Categories World Cuisine Recipes Asian Indian
Time 30m
Yield 2
Number Of Ingredients 15
Steps:
- Grind onion, tomato, ginger, garlic, and chile pepper together in a food processor into a paste.
- Heat olive oil in a large skillet over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes. Season the mixture with chili powder, coriander, powder, gram masala, turmeric, and salt; cook and stir until very hot, 2 to 3 minutes.
- Stir enough water into the mixture to get a thick gravy; bring to a boil and stir chickpeas into the gravy. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes. Garnish with cilantro.
Nutrition Facts : Calories 413.4 calories, Carbohydrate 46.2 g, Fat 22.8 g, Fiber 9.9 g, Protein 9.4 g, SaturatedFat 3.1 g, Sodium 524.9 mg, Sugar 5.3 g
CHICKPEA DUMPLINGS IN YOGURT SAUCE
One of the best vegetarian dishes of India, the chickpea dumpling is the equal of those made of meat without mimicking them, and the yogurt sauce is creamy and delicious. Some people soak the chickpea dumplings in water after frying them, which gives them a lovely and delicate texture; others leave them crisp, adding them to the sauce at the last minute. The choice is yours; I enjoy the crisp version more but happily eat and make both. You can buy chickpea flour and hing (asafetida, page 10) at any store selling Indian ingredients and at many Middle Eastern stores as well. One word about the preparation: Skilled cooks can make the sauce first, then the dumplings, or mix the dumpling batter, then turn to the sauce, then fry the dumplings while the sauce is simmering. The level of activity required to do this is somewhat frenetic, but if you are comfortable with kitchen multitasking, it will work out.
Yield makes 4 servings
Number Of Ingredients 16
Steps:
- Put 1 cup of the chickpea flour, some salt and pepper, the cayenne, asafetida, 1 teaspoon of the turmeric, the coriander, baking soda, and 1/2 cup of the yogurt in a food processor and pulse a few times to combine; scrape the sides of the container if necessary. With the machine running, gradually add warm water, a tablespoon or so at a time, until the mixture forms a smooth paste. Process, stopping to scrape the sides of the container if necessary, until the mixture is smooth and light.
- Add at least 2 inches of oil to a pot (a narrow pot will allow you to use less oil, but a broader one will allow you to cook more dumplings at once). Turn the heat to medium-high and bring the oil to about 350°F (a pinch of the chickpea batter will sink about halfway to the bottom before bouncing back up to the top when the oil is ready). Drop in the batter by teaspoons (it's easiest to pick up a bit of the batter with one teaspoon and scrape it off with another). Do not crowd; turn the dumplings once or twice and cook them until nicely browned, just 2 or 3 minutes. As the dumplings finish, transfer them to a bed of paper towels to drain.
- Now make the sauce: Combine the remaining chickpea flour and yogurt in a blender with 1 cup warm water; turn on the blender and process until smooth. Combine this mixture in the blender if it is large or in a bowl with another quart of water.
- Put 2 tablespoons oil into a saucepan or deep skillet and turn the heat to medium. A minute later, add the chile, cumin, fennel, cinnamon, coriander, and remaining 1/2 teaspoon turmeric and cook, stirring, for about 30 seconds. Add the onion and cook, stirring occasionally, until it is soft, about 5 minutes. Turn the heat to low and add the yogurt-chickpea flour mixture, along with a large pinch of salt. Cover and simmer for about 20 minutes. (You can prepare the dish several hours in advance to this point; cover and set aside until you're ready to eat.)
- Taste and adjust the sauce's seasoning; it should be mild with a touch of heat and quite fragrant. Fish out the cinnamon stick and the chile (you can eat the other spices). Add the dumplings and re-cover; cook just until they are heated through, 5 to 10 minutes. Garnish with the cilantro and serve.
Tips:
- To make the dumplings even more flavorful, use vegetable broth instead of water when cooking them.
- If you don't have chickpea flour, you can make your own by grinding dried chickpeas in a food processor or blender.
- For a crispy exterior, pan-fry the dumplings in a little bit of oil until golden brown.
- Serve the dumplings with your favorite dipping sauce, such as yogurt, chutney, or tamarind sauce.
- To make ahead, cook the dumplings according to the recipe and then freeze them in a single layer on a baking sheet. Once frozen, transfer the dumplings to a freezer-safe bag and store for up to 3 months. When ready to serve, thaw the dumplings overnight in the refrigerator or at room temperature for 30 minutes.
Conclusion:
Indian chickpea dumplings, also known as muthias, are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. They are easy to make and can be customized to your liking. Experiment with different herbs, spices, and vegetables to create your own unique muthias recipe. With their high protein content and flavorful taste, chickpea dumplings are a great addition to any meal. So next time you're looking for a new and exciting dish to try, give muthias a try. You won't be disappointed!
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