Baked Broccoli Dumplings with Indian-Spiced Yogurt Gravy
Prep time
Cook time
Total time
Serves: 2 (9 to 10 small fritters)
Broccoli Dumplings:
  • ½ cup chickpea flour
  • ¼ teaspoon salt
  • ¼ teaspoon garam masala
  • ¼ teaspoon baking powder
  • ¼ cup water
  • ½ loaded cup finely chopped broccoli
Yogurt Gravy:
  • 2 teaspoon oil
  • 1 teaspoon cumin seeds
  • ¼ teaspoon fenugreek seeds (methi seeds)
  • 2 dry red chilies or flakes, to taste
  • ½-inch of ginger, chopped
  • 4 to 5 cloves of garlic, chopped
  • Generous pinch of hing / asafetida (gluten-free variety, if needed, or omit)
Broccoli Dumplings:
  1. Preheat your oven to 410ºF and line a baking sheet with parchment paper.
  2. In a medium bowl, thoroughly mix all the dry ingredients.
  3. Add the water and mix into a thick pasty batter.
  4. Add the finely chopped broccoli and stir to coat.
  5. Add chopped green chili for spicier fritters, if desired.
  6. Drop tablespoon-full blobs on the prepared baking sheet and bake for 18 minutes.
  7. Broil on low for an additional 30 seconds for lightly browned dumplings.
Yogurt Gravy/Kadhi:
  1. In a medium bowl, whisk the yogurts to make them smooth.
  2. Add the chickpea flour, turmeric, chili powder, salt and mix to combine well so there are no lumps.
  3. Add the water and whisk to combine into a thin mixture.
  1. In a medium pan, add the oil and heat on medium.
  2. Add the cumin seeds and let them cook for 30 seconds.
  3. Add the ginger, garlic, fenugreek seeds and red chili. Mix and cook for another 2 minutes until the garlic is golden.
  4. Add the yogurt chickpea mixture and bring to a boil.
  5. The Kadhi will thicken considerably. Add more water if you like a thinner consistency.
  6. Reduce the heat to low and cook for another 4-5 minutes so the chickpea flour is well cooked.
  7. Taste and adjust the salt and spice, as desired.
  8. Soak the fritters in the yogurt gravy or serve fritters topped with a good amount of gravy like biscuits/dumplings.
  9. Serve as is, with Rice or Richa's Vegan Naan.
Recipe by Go Dairy Free at