Kata Can – Chickpea Flour Rolls with Spicy Curry Sauce

Ingredients

• 200 g chickpea flour (Sift before use)
• 1 piece large onion (finely chopped)
• 1 tablespoon tomato paste (preferably without added sugar)
• 1 tablespoon plain yogurt (at room temperature)
• 2 pieces garlic cloves (crushed or finely minced)
• 1 teaspoon fresh ginger (grated)
• 2 tablespoons curry powder (preferably mild)
• 1 teaspoon turmeric powder
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 2 pinches baking powder
• 10 g fresh coriander leaves (chopped)
• 300 ml water (for dough and sauce)
• 3 tablespoons vegetable oil (for dough and cooking)
• ½ teaspoon salt (or to taste)

Instructions

1. Prepare the chickpea flour dough

   Pour the chickpea flour into the mixing bowl, add the chopped coriander leaves, curry powder, baking powder, salt, cumin seeds and mustard seeds. Mix, then incorporate one tablespoon of oil. Gradually add the water while mixing until a smooth but non‑sticky dough is obtained.

   Time: PT10M

2. Divide and shape the rolls

   Divide the dough into three equal portions. Lightly oil your hands to prevent sticking, then shape each portion into a roll about 2 cm in diameter and 10 cm long.

   Time: PT5M

3. Cook the rolls in boiling water

   Bring a large pot of water to a boil, add a pinch of salt. Drop the rolls into the boiling water and cook for 15 minutes until tender. Drain using a slotted spoon.

   Time: PT15M

   Temperature: 100°C

4. Cut the rolls into pieces

   Transfer the cooked rolls onto a cutting board, let them cool slightly, then cut into 2 cm length pieces.

   Time: PT2M

5. Prepare the spicy sauce

   In a pan, heat 2 tablespoons of oil over medium heat. Add the mustard seeds and cumin seeds until they sizzle. Stir in the thinly sliced onion and sauté until golden. Add the garlic, ginger, turmeric, remaining curry powder and tomato paste, mix for 1 minute. Pour in 30 cl of the rolls' cooking water, bring to a boil then simmer for 5 minutes.

   Time: PT5M

   Temperature: 180°C

6. Add the rolls and yogurt

   Add the roll pieces to the sauce, cover the pan and cook over high heat for 5 minutes. Stir in the plain yogurt, adjust seasoning with salt if needed, then cover again and let rest for an additional 5 minutes.

   Time: PT5M

   Temperature: 180°C

7. Finish and serve

   Remove the lid, let simmer over medium heat for 3 minutes to thicken slightly. Sprinkle with chopped fresh coriander and serve hot with basmati rice or naan bread.

   Time: PT3M

   Temperature: 150°C

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

30 g

Fat

10 g

Fiber

5 g

Ingredient Substitutions

• Instead of chickpea flour: red lentil flour
• Instead of tomato paste: tomato purée
• Instead of plain yogurt: light sour cream
• Instead of fresh ginger: ground ginger (½ tsp)
• Instead of curry powder: garam masala (½ tbsp)
• Instead of fresh coriander leaves: flat‑leaf parsley
• Instead of vegetable oil: sunflower oil, canola oil

Equipment Needed

• mixing bowl (large)
• wooden spoon
• whisk or fork (optional)
• cutting board
• chef's knife
• boiling pot
• sieve or slotted spoon
• heavy‑bottomed pan
• wooden or silicone spatula

Critical Steps — Do Not Skip

• Achieve a smooth, homogeneous dough without lumps
• Do not overcook the rolls in boiling water
• Let the mustard seeds sizzle before adding the onion to avoid bitterness

Chef Tips from the Video

• Using a wok provides even heat distribution for the spices
• Reserve a little dough to form small garnish balls to add at the end of cooking for extra texture.

Troubleshooting

Storage

Refrigerator: Store the rolls and sauce separately in airtight containers, up to 3 days.

Freezer: Cooked rolls freeze for 1 month; thaw in the refrigerator before reheating with the sauce.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The dough can be prepared the day before and kept in the refrigerator wrapped in plastic film.
• Cooked rolls keep for 2 days refrigerated; reheat them in the sauce before serving.
• The sauce keeps for 3 days in the refrigerator and the flavors intensify.