Kashmiri Spiced Topik

Ingredients

In this Kashmiri adaptation of Topik, we incorporate the unique flavors of Kashmiri cuisine. The original Armenian dish is typically made with a filling of ground meat, whereas our Kashmiri version replaces the meat with mashed chickpeas and potatoes. Additionally, we infuse the dumplings with saffron, a prized spice in Kashmiri cuisine, to add a distinct flavor and vibrant color. We alse have the original recipe for Topik, so you can check it out.

• 2 cups (400g) cooked chickpeas, mashed 2 cups (400g) cooked chickpeas, mashed
• 2 medium potatoes, boiled and mashed 2 medium potatoes, boiled and mashed
• 1 teaspoon fennel seeds 1 teaspoon fennel seeds
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1/2 teaspoon saffron strands, soaked in 2 tablespoons warm milk 1/2 teaspoon saffron strands, soaked in 2 tablespoons warm milk
• Salt to taste Salt to taste
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (240ml) tomato puree 1 cup (240ml) tomato puree
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 0.5g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 10g
• Fiber: 10g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the mashed chickpeas, mashed potatoes, fennel seeds, ground ginger, ground cardamom, soaked saffron strands (including the milk), and salt. Mix well to form a smooth dough-like mixture.
2. 2.
   Shape the mixture into small round dumplings and place them in a steamer basket.
3. 3.
   In a steamer pot, bring water to a boil. Place the steamer basket with the dumplings on top and cover with a lid. Steam for 15-20 minutes or until the dumplings are cooked through and tender.
4. 4.
   While the dumplings are steaming, prepare the tomato chutney. Heat vegetable oil in a saucepan over medium heat. Add the tomato puree, red chili powder, and salt. Cook for 5-7 minutes, stirring occasionally, until the chutney thickens slightly.
5. 5.
   Once the dumplings are cooked, remove them from the steamer and serve hot with the tomato chutney. Garnish with fresh cilantro leaves.

Treat your ingredients with care...

• Saffron — Soak the saffron strands in warm milk for at least 10 minutes before using to release its flavor and color.
• Fennel seeds — Toast the fennel seeds in a dry pan over low heat for a few minutes to enhance their aroma before using.

Tips & Tricks

• For added texture, you can lightly fry the steamed dumplings in a little oil until they develop a crispy outer layer.
• Adjust the spiciness of the tomato chutney according to your preference by adding more or less red chili powder.
• Serve the Kashmiri Spiced Topik as an appetizer or as a main course with steamed rice or naan bread.

Serving advice

Serve the Kashmiri Spiced Topik hot, garnished with fresh cilantro leaves. Accompany it with a side of steamed rice or naan bread for a complete meal.

Presentation advice

Arrange the saffron-infused dumplings on a platter, drizzle the tomato chutney over them, and sprinkle some fresh cilantro leaves on top for an appealing presentation.