Pitod Ki Sabji Indian Chickpea Dumplings

4 from 7 votes

Learn how to make the best healthy vegetarian Pitod Ki Sabji. Our Indian Chickpea Dumplings are served with a creamy spiced curry.

Prep Time30

Cook Time1

Total Time1 30

Course: Main Course

Cuisine: Indian

Keyword: Chickpea Dumplings, Pitod Ki Sabji

Servings:

Calories: 291kcal

Start by whisking the yogurt add 2 cups of water with chickpea flour, salt, turmeric, sugar, garam masala and ginger in a bowl. Set aside.
Heat ghee in large pot, add fennel seeds and sizzle for one minute. Add the yogurt mix and cook, stirring for 20-25 minutes, or until the mixture becomes thick and has the consistency of a soft dough.
Remove from heat and transfer to a greased square pan. Chill in the fridge for 30 minutes or until set like a cake.

Heat the oil in a saucepan over medium heat and add cumin and cloves. When they begin to sizzle, add the onion and cook for 5-8 minutes or until soft.
Meanwhile, whisk the yogurt with the ground coriander, turmeric, red chili powder and salt. Add to the onions, stirring constantly, and keep stirring as the mixture comes to a boil, to prevent the yogurt from separating. Once boiling, add the green chilies and 3/4 cup water. Bring back to a boil, then cook for 5 minutes. Check seasoning add salt or sugar to balance the taste. Finish with fresh ginger, cilantro and lemon juice.
Cut the "chickpea dumpling cake," into 1-inch squares. Heat some oil in a non-stick skillet and, when hot , add the dumplings a few at a time. Fry for a couple of minutes, until the dumplings have a crust. Serve on top of the hot sauce, or mix into the sauce and bring to a simmer before serving with rice or naan.