Green chickpea dumplings, known as "hara chana ki sabzi" or "badi", are a nostalgic snack from North Indian households, especially popular in Bengal and parts of Karnataka where they are called "chana badi". They were traditionally made during winter when fresh green chickpeas were abundant, and served as a hearty side with rice or roti.

In Bengal, the dumplings are often shallow‑fried and served with mustard‑seed gravy. In Karnataka, they are steamed and tossed with coconut‑based sauce. The version in this recipe uses steaming and a tomato‑onion gravy, reflecting a blend of North‑Indian and South‑Indian influences.

Carrot kheer (gajar ki kheer) is a festive dessert in many Indian homes, especially during winter festivals like Diwali. It is usually served chilled, garnished with chopped nuts and a pinch of cardamom, and enjoyed after a hearty meal.

Steamed chickpea dumplings are often prepared for winter festivals, family gatherings, and as a comforting lunch during the monsoon season. They are also a popular school‑lunchbox item because they stay soft and flavorful.

Authentic ingredients include fresh green chickpeas, mustard oil, whole spices (cinnamon, cloves, cardamom), and besan for binding. Substitutes can be dried black chickpeas (soaked), vegetable oil instead of mustard oil, and rice flour in place of besan, though the flavor profile changes slightly.

They pair beautifully with plain basmati rice, jeera rice, or Indian flatbreads like roti or puri. A side of cucumber raita or simple salad balances the richness, while a cup of masala chai complements the sweet carrot kheer.

Common mistakes include adding too much water to the chickpea paste, which makes the dumplings fall apart, and steaming at high heat, which can cause them to crack. Also, over‑cooking the dumplings makes them mushy; aim for 7‑8 minutes on medium flame.

Mustard oil adds a pungent, slightly nutty flavor that is characteristic of many North‑Indian gravies. It also raises the smoke point, allowing the whole spices to fry without burning, which deepens the overall aroma.

Yes, steam the dumplings a day ahead, let them cool, and store in an airtight container in the refrigerator. Reheat by adding them to the hot gravy for a few minutes; they will absorb fresh flavors without losing texture.

The YouTube channel Bristi Home Kitchen specializes in home‑cooked Indian recipes that blend traditional flavors with simple, everyday cooking techniques, focusing on wholesome meals for families.

Bristi Home Kitchen emphasizes minimal equipment, step‑by‑step explanations, and nostalgic dishes that many Indian viewers grew up with, whereas many other channels focus on restaurant‑style plating or elaborate gourmet twists.