Bafauri (Steamed Chickpea Dumplings)

Ingredients

• 1 cup Bengal gram, soaked and ground into a paste
• ½ cup Onion, chopped
• 1 tsp Green chillies, chopped
• 1 tsp Garlic paste
• 1 tsp Salt
• 1 tbsp Ginger, chopped
• 1 tsp Turmeric powder
• 1 tsp Red chilli powder
• 1 tsp Baking soda
• 1 tsp Carom seeds (ajwain)
• ¼ cup Fresh coriander, chopped
• 1 tbsp Oil
• 2 tbsp (as needed) Water
• ¼ tsp MSG

Method of Preparation

Chef Ajay Chopra

1. Soak and Grind

   Soak the Bengal gram for 2–3 hours. Drain and grind into a smooth paste.

2. Prepare the Batter

   In a separate bowl, combine the ground Bengal gram with chopped onion, green chillies, garlic paste, salt, ginger, turmeric powder, red chilli powder, baking soda, carom seeds, coriander, oil and MSG. Mix well. Gradually add water as needed to achieve a thick consistency suitable for steaming.

3. Steam the Bafauri

   Place small portions of the batter in a steamer, shaping them like pakoras or mini idlis. Steam for 10–15 minutes, until cooked through.

4. Serve

   Remove the Bafauri from the steamer and serve hot with green chutney.