Rajasthani Chickpea Flour Dumplings In Tomato Gravy Recipe

About this recipe

A hearty Rajasthani dish of steamed chickpea flour dumplings simmered in tangy tomato gravy, perfect for a warm dinner.

Ingredients

• - Besan
• - Baby Tomatoes
• 20 g Turmeric Powder
• - Red Chilli
• - Cumin Seeds 100g
• 100 g Salt
• 200 ml Mustard Oil
• 1 kg Water Chestnuts
• - Coriander Powder
• - Tomato Ketchup

Instructions

1. 1. Combine chickpea flour, turmeric, chili powder, and salt in a bowl, and mix well with 1/2 cup water to form a smooth dough.
2. 2. Divide the dough into small portions, roll them into dumplings, and steam them in a steamer for 10-12 minutes until firm.
3. 3. Blend the tomatoes into a smooth puree using a blender and set aside.
4. 4. Heat oil in a pan, add cumin seeds, and let them sizzle for 30 seconds.
5. 5. Pour the tomato puree into the pan, season with coriander powder, chili powder, turmeric powder, and salt, and cook for 6-7 minutes.
6. 6. Add 1 cup of water to the gravy and let it simmer for 5 minutes to adjust the consistency.
7. 7. Gently add the steamed dumplings to the gravy and cook for another 5 minutes, ensuring they are coated evenly.
8. 8. Garnish the dish with freshly chopped coriander leaves and serve hot.