Let me just start off by saying, I do not know how to make Indian food nor do I claim to … BUT I am in love with the spices, bread and anything in the form of Indian food. It’s delicious!!!!!!!!!!!!! And I also love chickpeas. See prior chickpea recipes, oh yea! Love! So, I couldn’t resist when I saw Chickpea flour in the grocery store. It’s my first time seeing this beautiful bag and I swear, it took all its little power and jumped up and down in my face and said, “Get me! Get me!” Well, how could I really say no to a begging bag? Absolutely not! As I got the bag of flour home, my head is running with lots of ideas – but I really have no clue what I’m doing, so I just open my pantry and go. Sometimes it works and sometimes it doesn’t, but hey, I won this time!
I’ve noticed when I’m in grocery stores, the naan bread is becoming more and more popular. When I go to my favorite Indian restaurant, Bombay Nights, I eat all the naan bread and always hope (with fingers, toes and eyes crossed) that they will bring by more, more and more! I’m thrilled that I can go in a “regular” grocery store and find it now. Instead of the traditional white bread at dinner, I sometimes serve naan instead. On a complete side note, I’ve tried to make roti bread before but can’t quite get it down. Anyways, back to naan. If you find it, even if its at your grocery store and not a restaurant, get it. Its gooooood. (It has a chewy good texture!)
So, back to the recipe and off my Indian food tangent – so with chickpea flour and naan in my hand, I was off to the kitchen to create something new. Something delicious something filling. I decided on chickpea dumplings with yogurt sauce over a bed of red cabbage on naan bread. Let us begin!
- 1/2 cup french vanilla yogurt (this is all I had on hand so I used it. I’m sure plain would be just fine)
- 1 tsp tarragon: chopped
Mix and refrigerate
- 2 cups chickpea flour
- 1 tsp baking soda
- 1/2 tsp coriander
- 1/4 tsp cinnamon
- 1/2 tsp parsley
- 3/4 cup cold water
- Handful red cabbage
- Naan bread
- 1/2 cup vegetable oil
- 3 Tbs. butter, softened
1. Stir to combine flour, baking soda, coriander, cinnamon and parsley in a bowl.
2. Add butter.
3. Slowly stir in the water and mix again.
4. Scoop with two spoons into little rounds.
5. Over medium heat, add vegetable in a saucepan. When oil starts to shimmer, your oil should be ready to fry.
6. Add flour balls to the pan and begin to fry for one minute.
7. When the color is a brown flip over for another minute.
NOTE: Make sure the heat is not too high and the outside burns without the inside being cooked. Adjust heat accordingly.
8. Place on napkin to drain off excess oil and keep on moving with the rest of the dumplings until finished.
9. Place cabbage on naan bread.
10. Place dumplings on naan bread with cabbage and drizzle yogurt on top.
You have yourself a delicious sandwich! Enjoy!