How to Make Indian Chana Vada ki Tomatochi Bhaji - Chickpea Dumplings in Tomato Sauce Asian Cooking Recipe Cuisine

India Chana Vada ki Tomatochi Bhaji (Chickpea Dumplings in Tomato Sauce)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 2-4 Servings

cooking oil, for shallow frying

3 tbsp finely chopped fresh cilantro leaves

DUMPLINGS:

1/2 cup chana dal (dried split chickpea) soaked in plenty of water for 6-8 hours

2-3 small hot green chilies, such as Kashmiri or lal mirch, seeded and chopped fine

1 tbsp finely chopped fresh cilantro leaves

1/8 tsp baking powder

1 tsp salt

8-10 large fresh spinach leaves, stemmed

SAUCE:

1/4 cup grapeseed or other neutral oil

1 large onion, cut in half and sliced thin

1 tsp freshly ground cumin

2 tsp coriander seeds, freshly ground

1 tbsp finely grated fresh ginger

3 garlic cloves, chopped fine

3 plum tomatoes, chopped coarse

1 tsp ground turmeric

1/2 tsp chile powder

1 1/2 tsp salt


Directions:

Drain the chickpea, place in a food processor and process until broken into bits, about 4 minutes, scraping down the sides as you go. Continue to pulse while adding up to 5 tablespoons water, a little at a time until you have a gritty paste.

Scoop batter into a medium bowl. Stir in the chiles, 1 tbsp cilantro, baking powder and 1 tsp salt. Stack spinach leaves and roll them up into a cigar shape. Thinly slice the rolled leaves and mix them into the batter.

Line 2 large plates with a couple layers of paper towels. Fill a large, deep skillet with 1 inch of oil and heat over medium heat. To check the temperature of the oil, dip the end of a dry wooden spoon into the center of the pan. The oil is ready when it bubbles actively around the edges of the spoon.

Scoop up a rounded teaspoon of batter. Use another spoon or your finger to move the batter gently off the spoon and into the oil. Leave as much space as you can around the fritters in the oil. Cook until lightly browned, 3-4 minutes. Carefully tun over with a fork and cook for another 1-2 minutes longer.

Remove with a slotted spoon and allow to cool to room temperature. 

Fill a large bowl three-quarters of the way with cold water. Slide cooled fritters into the water and soak for 1 minute. Using your hand, scoop them up one by one and gently jiggle off the excess water. Place the soaked fritters in a single layer on the other prepared plate and set aside.

Heat the oil in a medium pot over medium heat. Add the onion. Stir occasionally until the onion begins to brown, about 5 minutes. Add the cumin, coriander, ginger, and garlic and stir for 1 minute longer. Mix in the tomatoes, turmeric, chile powder and 1 1/2 teaspoons salt.

Reduce the heat to low and stir frequently until the tomato softens and breaks apart, about 10 minutes. Pour in 1 quart water, raise the heat to high and bring to a boil. Cover and reduce the heat to low for a gentle simmer.


Carefully arrange the soaked fritters in the simmering sauce, leaving a little space between them. Cover and cook for 10 minutes, occasionally shaking the pan to prevent sticking. Remove from the heat. Sprinkle with the 3 tablespoons of cilantro and serve. 

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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