Indian spinach dumplings with yogurt sauce

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olive magazine

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Recipe by olive magazine

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1. Mix the spinach with the gram flour, onion, garlic, cumin, coriander and a large pinch of salt to make a soft-ish paste (you need to be able to mould it easily), add more flour or water if you need to. Wet your hands and roll the spinach mixture into walnut-sized balls.
2. To make the sauce, heat a little oil in a saucepan and add the mustard seeds, curry leaves, garlic, turmeric and chillies. Frizzle briefly and then take off the heat and stir in the yoghurt.
3. Heat some oil in a wok or deep frying pan and shallow fry the dumplings in batches until browned all over. They will need enough time to cook through so don't brown them too quickly, about 6-8 minutes per batch. Keep them warm as you cook the rest.
4. Serve the dumplings with the sauce and some nan bread.

Gram flour

Pale yellow gram flour (and curry leaves) can be found in Indian shops, some supermarkets and health food shops. If you can't find gram flour try using besan or chickpea flour, or plain flour.

Per serving

371 kcalories, protein 18.3g, carbohydrate 28.3g, fat 21.3 g, saturated fat 4.9g, fibre 7.8g, salt 0.22 g

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• Sarah

  20 November 2007

  Sarah rated this recipe

  

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• Sarah

  20 November 2007

  Sarah commented on this recipe

  Really easy to prepare and make a great party nibble

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• sally

  17 March 2008

  sally rated and commented on this recipe

  

  These were ok, a little bit bland and hard to cook properly.

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• Pumpkin

  25 September 2008

  Pumpkin commented on this recipe

  I really enjoyed this recipe (and so did my hoover of a boyfriend). Really quick and simple to make, I used fresh spinach cooked and drained rather than frozen and it worked really well. Minted yogurt dip to accompany makes them.

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Ingredients

FOR THE DUMPLINGS

• 500g frozen spinach , defrosted and excess water squeezed out
• 170g gram flour
• 1 finely chopped red onion
• 3 garlic cloves , crushed
• 1 tsp ground cumin
• 1 tsp ground coriander
• oil , for frying

FOR THE YOGURT SAUCE

• oil
• 2 tsp black or brown mustard seeds
• a handful of curry leaves or coriander leaves
• 2 garlic cloves , crushed
• 1 tsp tumeric
• 1-2 finely chopped green chillli
• 1x 250g pot Greek yogurt

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Difficulty and servings

Serves 4

Preperation and cooking times

Vegetarian

Ingredients

FOR THE DUMPLINGS

• 500g frozen spinach , defrosted and excess water squeezed out
• 170g gram flour
• 1 finely chopped red onion
• 3 garlic cloves , crushed
• 1 tsp ground cumin
• 1 tsp ground coriander
• oil , for frying

FOR THE YOGURT SAUCE

• oil
• 2 tsp black or brown mustard seeds
• a handful of curry leaves or coriander leaves
• 2 garlic cloves , crushed
• 1 tsp tumeric
• 1-2 finely chopped green chillli
• 1x 250g pot Greek yogurt

Per serving

371 kcalories, protein 18.3g, carbohydrate 28.3g, fat 21.3 g, saturated fat 4.9g, fibre 7.8g, salt 0.22 g

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