Baked Broccoli Dumplings with Indian-Spiced Yogurt Gravy
Serves: 2 (9 to 10 small fritters)
- ½ cup chickpea flour
- ¼ teaspoon salt
- ¼ teaspoon garam masala
- ¼ teaspoon baking powder
- ¼ cup water
- ½ loaded cup finely chopped broccoli
- 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)
- Preheat your oven to 410ºF and line a baking sheet with parchment paper.
- In a medium bowl, thoroughly mix all the dry ingredients.
- Add the water and mix into a thick pasty batter.
- Add the finely chopped broccoli and stir to coat.
- Add chopped green chili for spicier fritters, if desired.
- Drop tablespoon-full blobs on the prepared baking sheet and bake for 18 minutes.
- Broil on low for an additional 30 seconds for lightly browned dumplings.
- In a medium bowl, whisk the yogurts to make them smooth.
- Add the chickpea flour, turmeric, chili powder, salt and mix to combine well so there are no lumps.
- Add the water and whisk to combine into a thin mixture.
- In a medium pan, add the oil and heat on medium.
- Add the cumin seeds and let them cook for 30 seconds.
- Add the ginger, garlic, fenugreek seeds and red chili. Mix and cook for another 2 minutes until the garlic is golden.
- Add the yogurt chickpea mixture and bring to a boil.
- The Kadhi will thicken considerably. Add more water if you like a thinner consistency.
- Reduce the heat to low and cook for another 4-5 minutes so the chickpea flour is well cooked.
- Taste and adjust the salt and spice, as desired.
- Soak the fritters in the yogurt gravy or serve fritters topped with a good amount of gravy like biscuits/dumplings.
- Serve as is, with Rice or Richa's Vegan Naan.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/baked-broccoli-dumplings-indian-yogurt
3.5.3229