Spicy Viral Potato Dumplings – Vegan, Indian Style

Have you been captivated by those adorable potato dumplings that resemble cute little mushrooms, taking social media by storm? If you’ve been eager to try them out, we’ve got an improved recipe. The main differences in this recipe are the use of gram flour (besan) as a binding flour and the addition of Panch Phoron (Bengali) spice blend. Brace yourself for a delightful culinary adventure as we introduce you to our Spicy Viral Potato Dumplings – Vegan, Indian Style!

Here’s a recipe that won’t fail you. I’ve been seeing this recipe everywhere and it has been going viral, so I tried it out. Turns out, not so great 😛 Sorry, but not so sorry. I love potatoes, so this was a shocker to me. So I worked to make it better and let me tell you. I have it!

What is Panch Phoron?

Panch Phoron is a unique blend of five whole spices commonly used in Bengali cuisine, particularly in the eastern regions of India and Bangladesh. The name “Panch Phoron” translates to “five spices” in English. The spice mix typically consists of equal parts of the following seeds:

1. Fenugreek Seeds (Methi): These small, amber-coloured seeds have a slightly bitter and nutty flavor, adding depth to the spice blend.
2. Nigella Seeds (Kalonji): Also known as black cumin or onion seeds, these tiny black seeds have a distinct, peppery flavor with hints of onion and oregano.
3. Cumin Seeds (Jeera): Cumin seeds have a warm and earthy flavor profile, often used in various cuisines around the world for their aromatic qualities.
4. Mustard Seeds (Sarson/Rai): Mustard seeds come in different varieties, such as black, brown, and yellow. They contribute a pungent and slightly sharp flavor to the spice blend.
5. Fennel Seeds (Saunf): Fennel seeds have a sweet and anise-like flavor, lending a refreshing and aromatic note to the Panch Phoron blend.

When used in cooking, Panch Phoron is typically added to hot oil or ghee at the beginning of the cooking process. The spices release their distinct flavors and aromas as they sizzle and infuse the oil. Panch Phoron is commonly used in dishes like vegetable curries, lentils, pickles, and chutneys, imparting a unique and fragrant taste to the final preparations.

The combination of these five spices in Panch Phoron creates a harmonious balance of flavors, making it a popular and essential ingredient in Bengali cuisine.

Substitutes

1. Binding Flour: Instead of using cornstarch as the binding flour in the recipe, you can use gram flour (besan) as a flavorful alternative. Gram flour not only adds a delightful nutty taste but also contributes a hit of plant-based protein, making it a nutritious substitute.
2. Panch Phoron: If you don’t have access to Panch Phoron, a traditional Bengali spice blend, you can create a similar blend by combining the individual spices in equal parts. To make your own Panch Phoron substitute, mix together fenugreek seeds, nigella seeds, cumin seeds, mustard seeds, and fennel seeds. This blend will provide a similar aromatic and flavorful touch to your dish.
3. By using gram flour instead of cornstarch and creating your own version of Panch Phoron, you can elevate the taste and nutritional value of the potato dumplings, turning them into a palatable and enticing dish.

How to make Spicy VIral Potato Dumplings?

1. Start by peeling and chopping the potatoes into 1/2-inch pieces. Place them in a pot of salted water and boil for approximately 15 minutes, or until the potatoes are tender.
2. Once the potatoes are cooked, drain them and transfer them to a metal sieve. While the potatoes are still hot, press them through the sieve using a wooden spatula. This step ensures a smooth and lump-free potato mash.
3. In a mixing bowl, combine the mashed potatoes with gram flour, a teaspoon of salt, and mix well. The dough might be slightly crumbly due to the lack of gluten, but don’t worry. As you shape the dumplings, it will come together.
4. Wet your hands and break off a lime-sized portion of the dough. Shape it into your desired form, such as the viral mushroom look. To achieve this shape, gently press the dough ball onto the oiled mouth of a glass bottle.
5. In a separate pan, bring enough water to a boil and add a tablespoon of salt. Carefully place the potato dumplings into the boiling water and cook for about 2 minutes. It’s important to remove them promptly using a slotted spoon to prevent them from becoming soggy. Allow them to drain.
6. Heat a wok or pan over medium-high flame and add 4 tablespoons of oil. Once the oil is hot, add a tablespoon of Panch Phoron spice blend. Let the seeds pop and turn golden brown.
7. Add the chopped garlic to the pan and cook until it turns golden, being careful not to let it become brown.
8. Sprinkle in the red chili powder and asafoetida (hing), allowing them to sizzle for a few seconds.
9. Carefully add the cooked potato dumplings to the pan and gently mix them with a spatula, ensuring they are coated with the aromatic spice mix.
10. Turn off the heat and garnish the dish with freshly chopped coriander. Squeeze some fresh lemon juice over the dumplings for a burst of freshness.
11. Serve the spicy viral potato dumplings hot and savor the delightful flavors and textures.

Try out my recipe and let me know in the comments how you liked this variation. Follow me for more vegan recipes.

Other recipes to try out:

• Upma Semolina Gnocchi Balls
• Lemon Rice Recipe
• Ven Pongal
• Vegetable Upma