Chickpea Dumpling Curry Recipe – Authentic Indian Khandvi Gravy

Last Updated on 2 months by Neha Deshmukh

Chickpea Dumpling Curry Recipe – Authentic Indian Khandvi Gravy

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting and flavorful Chickpea Dumpling Curry. It’s a dish my nani (grandmother) used to make, and it always felt like a warm hug in a bowl. This isn’t just any curry; it’s a beautiful blend of textures and tastes, with soft, savory dumplings swimming in a tangy, subtly spiced gravy. Let’s get cooking!

Why You’ll Love This Recipe

This recipe is special for a few reasons. First, it’s surprisingly easy to make, even though it tastes incredibly complex. Second, it’s a fantastic way to enjoy the versatility of chickpea flour (besan). And finally, it’s a dish that’s perfect for a cozy weeknight dinner or a festive gathering. You’ll absolutely love the unique combination of flavors and textures!

Ingredients

Here’s what you’ll need to create this delicious Chickpea Dumpling Curry:

• 1 cup chickpea flour (besan)
• 1 teaspoon grated ginger
• ?? teaspoon salt (start with ½ tsp, adjust to taste)
• ?? teaspoon asafetida (hing) – a pinch goes a long way!
• ?? teaspoon chili powder (adjust to your spice preference)
• ?? teaspoon baking powder
• 1?? cup yogurt (plain, full-fat recommended)
• 1 cup water
• 1 teaspoon sugar
• ?? teaspoon turmeric powder
• ?? teaspoon chili powder (for the gravy – again, adjust to taste)
• 2 tablespoons chickpea flour (for the gravy)
• 1 teaspoon salt (for the gravy)
• ?? teaspoon asafetida (hing) – for the gravy
• 1 teaspoon cumin seeds
• 1 dry red chili
• 1 teaspoon oil (for tempering)
• 5 curry leaves
• ?? teaspoon black mustard seeds

Ingredient Notes

Let’s talk ingredients! Chickpea flour, or besan, is the star here. It forms the base of both the dumplings and the gravy, giving the dish a lovely nutty flavor and a beautiful texture.

Asafetida, or hing, is a bit of an unsung hero in Indian cooking. It adds a unique savory depth – almost umami – and aids digestion. A little goes a long way, so don’t overdo it! If you can’t find it, I’ll share substitution tips in the FAQs.

Spice levels are totally customizable. I’ve noted where you can adjust the chili powder to suit your preference. Regional variations often see cooks adding a touch of garam masala to the gravy for extra warmth.

Step-By-Step Instructions

Alright, let’s get into the cooking!

1. Make the Dumpling Batter: In a bowl, combine the 1 cup chickpea flour, ginger, salt, asafetida, chili powder, and baking powder. Gradually add water, mixing until you achieve a pancake-like consistency. Don’t worry about lumps – a little texture is fine! Let this batter rest for about 15 minutes. This allows the flavors to meld and the baking powder to work its magic.
2. Fry the Dumplings: Heat oil in a deep frying pan or pot. Once hot, carefully drop tablespoon-sized portions of the batter into the oil. Fry until golden brown and crispy, flipping halfway through. Drain the fried dumplings on paper towels to remove excess oil.
3. Prepare the Gravy Base: While the dumplings are frying, whisk together the yogurt, water, sugar, turmeric powder, chili powder, 2 tablespoons chickpea flour, and salt in a separate bowl. Make sure it’s nice and smooth – no lumps allowed!
4. Temper the Spices: Heat a teaspoon of oil in a pan. Add the cumin seeds and dry red chili. Let them sizzle for a few seconds until fragrant. This is called “tempering” and it releases incredible flavor. Pour in the yogurt mixture and simmer for about 3 minutes, stirring constantly to prevent sticking.
5. Combine and Simmer: Gently add the fried dumplings to the gravy. Add about ?? cup of water (or more, depending on how thick you like your curry). Simmer for another 5 minutes, adjusting the consistency with more water if needed.
6. The Final Touch – Tadka!: In a small pan, heat a teaspoon of oil. Add the black mustard seeds and curry leaves. Let the mustard seeds pop and the curry leaves sizzle. Pour this tadka (tempering) over the curry just before serving. It adds a wonderful aroma and a final burst of flavor.

Expert Tips

• Don’t overcrowd the pan when frying the dumplings. Fry them in batches to ensure they get crispy and golden brown.
• Stir the gravy constantly while simmering to prevent it from sticking to the bottom of the pan.
• Taste and adjust the seasoning as you go. Everyone’s palate is different!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply substitute the yogurt with a plant-based yogurt alternative. Coconut yogurt works particularly well!
• Gluten-Free: This recipe is naturally gluten-free, which is fantastic!
• Spice Level: For a milder curry, reduce the chili powder. For a spicier kick, add a pinch of cayenne pepper. My friend, Priya, loves to add a finely chopped green chili to the gravy.
• Festival Adaptations: This curry is often served during festivals like Diwali and Makar Sankranti. You can add a sprinkle of pomegranate seeds for a festive touch.

Serving Suggestions

This Chickpea Dumpling Curry is best served hot with steamed rice. It also pairs beautifully with roti or naan. A side of raita (yogurt dip) can help cool things down if you’ve gone heavy on the chili!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The dumplings might lose a little of their crispness, but the flavor will still be amazing.

FAQs

1. What is the best way to get the dumplings perfectly golden brown and crispy?

Make sure your oil is hot enough before adding the batter, and don’t overcrowd the pan. Frying in batches is key!

2. Can I make the gravy ahead of time? If so, how should I store it?

Yes, you can! Make the gravy up to a day in advance and store it in an airtight container in the refrigerator. Reheat gently before adding the fried dumplings.

3. What is Asafetida (Hing) and can I substitute it?

Asafetida is a resin with a pungent aroma that adds a unique savory flavor to Indian dishes. If you can’t find it, you can substitute it with a pinch of garlic powder or onion powder, but it won’t be quite the same.

4. My gravy is too thick/thin, how do I adjust the consistency?

If the gravy is too thick, add a little more water, one tablespoon at a time, until you reach your desired consistency. If it’s too thin, simmer it for a few more minutes to allow it to thicken.

5. What is the traditional accompaniment to this curry – rice or roti?

Traditionally, this curry is enjoyed with steamed rice. However, it also tastes delicious with roti or naan! It really comes down to personal preference.