Kid-friendly Incredible Indian Butter CHICKpeas + Spiced Onion Pakora Bites + Indian Nimbu Pani Limeade Recipe - Sticky Fingers Cooking
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Family Meal Plan: Indian Butter CHICKpeas + Spiced Onion Pakora Bites + Indian Nimbu Pani Limeade

Family Meal Plan: Incredible Indian Butter CHICKpeas + Spiced Onion Pakora Bites + Indian Nimbu Pani Limeade

Indian Butter CHICKpeas + Spiced Onion Pakora Bites + Indian Nimbu Pani Limeade

by Dylan Sabuco
Photo by StockImageFactory.com/Shutterstock.com
prep time
30 minutes
cook time
35 minutes
makes
4-6 servings

Fun Food Story

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Indian Butter CHICKpeas

Indian cuisine is a personal favorite of Dylan, the recipe author. Fragrant spice blends; rich, brothy sauces; a pot of of fluffy rice - something about the combination just warms the soul! This twist on classic butter chicken features a guest appearance by spiced chickpeas in place of chicken. Chickpeas are a wonderful vehicle for all the spices India has to offer, and they rise to another level altogether when coated in the rich, tomato-butter broth. Dip a Spiced Onion Pakora Bite into this savory stew and wash it all down with a glass of Nimbu Pani Limeade for the perfect meal. Enjoy!

Happy & Healthy Cooking,

Chef Erin, Food-Geek-in-Chief
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Shopping List

  • Fresh:
  • 3 green onions
  • 2 small tomatoes
  • 1 yellow onion
  • 1 lime (2 limes if small)
  • 1/4 C mint leaves for garnish (optional)
  • Pantry:
  • 1 10-oz can chickpeas **(for LEGUME ALLERGY sub 1 small eggplant)**
  • 1 tsp coriander
  • 1 1/2 tsp mild chili powder
  • 2 tsp turmeric powder
  • 2 tsp garlic powder
  • 2 tsp salt
  • 2 tsp pepper
  • 1/2 tsp garam masala (or mango powder/chaat masala)
  • 1/4 tsp ground cumin (optional)
  • 1 10-oz can coconut cream **(for COCONUT ALLERGY sub 3/4 C heavy cream or for COCONUT/DAIRY ALLERGY sub 3/4 C soy milk/cream)**
  • 1/4 C all-purpose flour **(for GLUTEN ALLERGY sub gluten-free flour)**
  • 1/4 C cornstarch
  • 3/4 C vegetable oil
  • Dairy and eggs:
  • 2 T unsalted butter **(for DAIRY ALLERGY sub soy butter, like Earth Balance, or for DAIRY/SOY ALLERGY sub coconut oil)**
  • 1 egg **(for EGG ALLERGY sub 1 T flaxseed + 3 T water)**

Fun-Da-Mentals Kitchen Skills

  • chop :

    to cut something into small, rough pieces using a blade.

  • juice :

    to extract or squeeze out the juice of a fruit or vegetable, like a lemon, orange, or carrot, often cutting open or peeling the fruit or veggie first to access its flesh.

  • knife skills :

    Bear Claw (growl), Pinch, Plank, and Bridge (look out for trolls)

  • measure :

    to calculate the specific amount of an ingredient required using a measuring tool (like measuring cups or spoons).

  • muddle :

    to press or crush ingredients, like fruit, sugar, and herbs, with a tool called a “muddler” so that all the fresh flavors are released when liquid is added.

  • pan-fry :

    to fry in a pan in a small amount of fat.

  • sauté :

    to cook or brown food in a pan containing a small quantity of butter, oil, or other fat.

  • slice :

    to cut into thin pieces using a sawing motion with your knife.

  • stew :

    to slowly cook food in liquid in a covered pot, tenderizing meat and vegetables and creating a thickened sauce or gravy.

Equipment Checklist

  • Medium mixing bowl
  • Cutting board + kid-safe knife
  • Dry measuring cups
  • Measuring spoons
  • Heat-resistant spatula or wooden spoon
  • Small pot
  • Liquid measuring cup
  • Large spoon (for scooping batter)
  • Large pot
  • Can opener
  • Blender
  • Pitcher
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Ingredients

Indian Butter CHICKpeas

  • 1 10-oz can chickpeas **(for LEGUME ALLERGY sub 1 small eggplant)**
  • 3 green onions, diced
  • 2 tomatoes, diced
  • 1 tsp coriander
  • 1 tsp mild chili powder
  • 1 tsp turmeric powder
  • 1 tsp garlic powder
  • 2 T vegetable oil
  • 1 10-oz can coconut cream **(for COCONUT ALLERGY sub heavy cream, or for COCONUT/DAIRY ALLERGY sub soy milk/cream—more info below)
  • 1 C water
  • 2 T unsalted butter **(for DAIRY ALLERGY sub soy butter, like Earth Balance, or for DAIRY/SOY ALLERGY sub coconut oil)**
  • salt and pepper to taste

Spiced Onion Pakora Bites

  • 1 yellow onion, sliced
  • 1 egg **(for EGG ALLERGY sub flaxseed + warm water—more info below)**
  • 1/4 C all-purpose flour **(for GLUTEN ALLERGY sub gluten-free flour)**
  • 1 tsp garlic powder
  • 1/4 C cornstarch
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp chili powder
  • 1/2 C vegetable oil, for frying

Indian Nimbu Pani Limeade

  • 1 lime (2 limes if small)
  • 1/4 tsp salt
  • 1/2 tsp garam masala (or mango powder/chaat masala)
  • 1/4 tsp ground cumin (optional)
  • 1/8 tsp black pepper
  • 4 T white sugar
  • 4 C cold water
  • ice (optional)
  • 1/4 C mint leaves for garnish (optional)

Food Allergen Substitutions

Indian Butter CHICKpeas

  • Coconut: Substitute 3/4 C heavy cream for 1 10-oz can of coconut cream in CHICKpeas.
  • Coconut/Dairy: Substitute 3/4 C soy milk/cream for 1 10-oz can of coconut cream in CHICKpeas.
  • Dairy: Substitute soy butter, like Earth Balance, or coconut oil for butter in CHICKpeas.
  • Dairy/Soy: Substitute coconut oil for butter in CHICKpeas.

Spiced Onion Pakora Bites

  • Egg: For 1 egg in Pakora Bites, substitute 1 T flax seed + 3 T warm water. Soak flaxseeds in warm water for 5 minutes or until fully absorbed and thickened.
  • Gluten/Wheat: Substitute gluten-free flour for flour in Pakora Bites.

Instructions

Indian Butter CHICKpeas

1.
combine + chop + cook

Combine all the spices: 1 teaspoon coriander, 1 teaspoon chili powder, 1 teaspoon turmeric powder, 1 teaspoon garlic powder into a large pot. Then add 2 tablespoons vegetable oil and 1 can of chickpeas to the pot on medium heat while kids chop 3 green onions and 2 tomatoes. Remove after about 5 minutes of cooking or when kids finish chopping. Reserve the chickpeas in a small bowl. The chickpeas will be added to the recipe in the final step.

2.
add + sauté

Turn the heat to medium and add the chopped onions and tomatoes to the pot. Sauté all the ingredients for approximately 5 minutes, or until the white part of the onion becomes translucent.

3.
add + simmer

Add 1 can of coconut cream and simmer on medium-low heat for another 5 minutes. Then, add 1 cup of water and simmer the sauce until ready to serve. The longer this dish simmers the more flavorful it will become.

4.
transfer + blend + pour

Transfer the contents of the pot to your blender and carefully blend the tomato and onion into the liquids. This will create a light orange broth. Pour this mixture back into the pot and continue to simmer.

5.
stir + warm + season + serve

Stir the reserved chickpeas and 2 T butter into the broth in the pot. Reduce the heat to low to keep the stew warm while you serve. Don’t forget to finish the recipe with salt and pepper to taste. If you want to add more spices, please do! Make sure the stew is extra thick and coats the chickpeas. To make the stew thicker, simply simmer on low heat for 5 to 10 more minutes until you have the desired consistency

Spiced Onion Pakora Bites

1.
slice + crack

Slice 1 yellow onion into strips and toss into a bowl. Crack **1 egg into the bowl.

2.
measure + mix

Measure and add to the bowl 1/4 cup flour, 1 teaspoon garlic powder, 1/4 cup cornstarch, 1 teaspoon salt, 1 teaspoon pepper, and 1/2 teaspoon chili powder. Mix until the ingredients are well combined and a loose batter forms around the onions.

3.
heat + drip

Heat 1/2 cup of vegetable oil in a small pot over medium high heat. Drip a bit of the batter in the oil, when it starts to bubble the oil is hot enough to fry the pakoras in.

4.
scoop + fry + flip + serve

Using a tablespoon, scoop spoonfuls of batter (make sure to get at least 2 to 3 strips of onion in each scoop) into the hot oil. The pakora batter will cook very quickly. Flip the pakoras after about 3 minutes on each side. Serve when golden brown and crispy.

Indian Nimbu Pani Limeade

1.
combine + mix

In a pitcher, combine the juice of 1 lime,1/4 teaspoon salt, 1/2 teaspoon garam masala, 1/4 teaspoon cumin (optional),1/8 teaspoon black pepper, and 4 tablespoons sugar. Mix those ingredients until the sugar is dissolved.

2.
add + garnish

Then add 4 cups of cold water and ice, if using. Garnish with a few chopped mint leaves in each cup, if you would like. This drink is sweet and sour like traditional limeade, but with a spiced Indian twist.

Surprise Ingredient: Chickpeas!

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Photo by Halil ibrahim mescioglu/Shutterstock.com

Hi! I’m Chickpea!

"Hmmm, I think I would like you to call me a Chickpea, not a garbanzo bean. Aren't little chicks so cute! You're probably familiar with me if you've ever eaten hummus. It's made with chickpeas! I'm a cute little seed that, when you combine a bunch of us, we can provide an excellent source of protein in your diet!"

History & Etymology

  • Chickpeas are a high-protein legume and the main ingredient in many Middle Eastern and Mediterranean dishes. They may also be called garbanzo beans.
  • Evidence of domesticated chickpeas from about 9,500 years ago has been found in Turkey and the Levant (an area bordering the Mediterranean in Western Asia). 
  • The word "chickpeas" comes from the early 18th century, and earlier was "chiche-pease," which came from late Middle English "chiche," from the Middle French "pois chiche," from the Latin "cicer." 
  • The word "garbanzo" is Spanish for "chickpea," and the word "hummus" is Arabic for "chickpea."

Anatomy 

  • A chickpea is a round, yellow-tan seed that grows in pods on a legume plant that can grow from 8 to 20 inches high. One pod holds two to three seeds. 
  • Chickpeas are grown around the world, and there are dozens of varieties, including a black one from southern Italy called "ceci neri."

How to Pick, Buy, & Eat

  • Chickpeas taste like a bean, but they also have a nutty flavor, and their texture, when cooked, is described as soft and creamy or buttery. For Middle Eastern dishes, dried chickpeas are often boiled and mashed to make hummus, or they are soaked and then ground into flour to make falafels. 
  • You can add cooked or canned chickpeas to salads, roasted veggies, soups, stews, pasta, or rice dishes. 
  • You can also roast chickpeas and eat them as a snack. In the Middle East, roasted chickpeas are called "leblebi." 

Nutrition

  • Chickpeas provide almost 9 grams of protein in a 3.5-ounce serving. They are available either dried or canned. Because they are high in protein, chickpeas are often added to animal and bird feed. 
  • Chickpeas have loads of dietary fiber! So what is fiber good for? Smooth digestion! It helps the body absorb the vitamins and nutrients it needs to be strong and healthy.
  • Chickpeas are also good sources of folate (vitamin B9), manganese, phosphorus, and iron.

 

History of Indian Butter Chicken!

Photo by Ravsky/Shutterstock.com
  • Traditionally, Indian Butter Chicken is known as "murgh makhani" (pronounced "moorgh mahknee"). "Murgh" is Hindi for "chicken," and the Hindi word "makhan" means "butter" in English. It is a curry dish made with a seasoned tomato and butter sauce. 
  • The dish was created in the 1950s by two Indian chefs, Kundan Lal Jaggi and Kundan Lal Gujral. Their version was accidentally discovered when they mixed leftover tandoori chicken with a buttery tomato sauce. 
  • A recipe for murgh makhani was first published in 1974. The following year, a version of the dish was made in New York by a Manhattan restaurant. Gaylord Indian Restaurant referred to it as "Butter Chicken" curry. 
  • The chicken is marinated and cooked in a "tandoor" (a traditional clay oven), or it is grilled, roasted, or fried. In addition to the chicken, tomatoes, and butter, other ingredients can include lemon juice, yogurt, red chili, salt, garam masala (a blend of ground Indian spices), ginger, and garlic.

Let's Learn About India!

Photo by Charu Chaturvedi on Unsplash
  • India is a country in South Asia and is officially called the Republic of India. It is the second-most populous country in the world and has the largest population of any democratic nation. 
  • Hindi and English are official languages, and there are 447 native languages spoken in India.
  • India's government includes a president, prime minister, and parliament. Twenty-eight states and eight union territories make up India's federal union. 
  • India's currency is the Indian "rupee." It is illegal for foreigners to take rupees out of India.
  • Emperor Shah Jahan commissioned the Taj Mahal's construction in 1632 for his wife, Mumtaz Mahal.
  • The anniversary of Mahatma Gandhi's birthday is celebrated on October 2. He is considered India's "Father of the Nation" and led the Indian people to independence from 89 years of British rule in 1947. Gandhi's peaceful protest movement inspired many people in other countries.
  • India's national symbols are the lotus flower, the Bengal tiger, and the peacock.
  • Some of the world's highest mountains are in India, including Kanchenjunga, the third tallest at 28,169 feet. 
  • The Bay of Bengal is a huge bay bordering the southeastern part of India and is home to the world's largest mangrove forest. Here, tigers swim in the same waters as dolphins, sea turtles, sharks, and saltwater crocodiles. 
  • The snow leopard, the Indian rhinoceros, the Bengal tiger, and the Asian elephant are all animals of India. Globally, it is the only country that has both lions and tigers.
  • The most popular sport in India is cricket!
  • It is hot in India, so people there often wear loose clothes. Traditional clothing differs by area in India. Women may wear saris, long pieces of colorful cotton or silk draped over and around the body like a dress. Men may wear a dhoti, made of material wrapped around the hips and pulled through the legs, somewhat resembling loose pants, although they aren't seen in cities much anymore. Photos of Gandhi show him wearing dhotis.
  • Seventy percent of the world's spices come from India.
  • Staple foods in India include lentils, rice, bread, and spices. People living on the coast eat more fish and seafood. In other regions, they eat chicken, beef, and game meats. Many people throughout India are vegetarians. Common fruits and vegetables are mangoes, apples, oranges, pineapples, bananas, onions, okra, potatoes, spinach, and carrots.  
  • Curries are popular dishes in India and are made with a variety of vegetables, fish, meat, and fruits, and spices. 
  • When people greet each other in India, as a sign of respect, they bow, placing their hands together before their chest or face, and say "Namaste," which translates to "I bow to the divine in you."

What's It Like to Be a Kid in India?

  • Indian parents are encouraged to start their kids in preschool at 2½ to 3 years old. School is usually taught in a particular state's language, which could be Hindi, English, or another language. 
  • Kids often have their grandparents living with them in the family household.
  • Along with cricket, tennis, badminton, and chess, kids may play traditional Indian games like kabaddi or kho-kho, both played by teams, or kancha, a marble game played individually or with others.
  • Kids enjoy the Holi festival, which is a religious celebration that also heralds the arrival of spring. Celebrated in various ways throughout the country, most versions include the joyous spraying and throwing of colorful powders by festival participants at one another. 

THYME for a Laugh

Why did the rooster blush? 

Because it saw a chickpea!

The Yolk's On You

What did the boy do when he saw an onion ring?

He answered it!

THYME for a Laugh

What do you call an onion that won’t hold water?

A leek!

The Yolk's On You

What do citrus fruits like to eat? 

Lime-a-beans!

The Yolk's On You

What do you get when you cross a brontosaurus with a lime? 

A dino-sour!

The Yolk's On You

What do you call a lime that opens doors? 

A Key Lime!

Lettuce Joke Around

What is a mother hen’s favorite plant in the garden? 

The Chickpea!

THYME for a Laugh

I’m allergic to green onions.

Every time I eat them, I break out in chives!

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