Fansi Dapka Nu Shaak
Recipe: Fansi Dapka Nu Shaak
Fansi Dapka Nu Shaak is a version of the traditional Dapka Nu Shaak. Generally guvar or cluster beans are used to make this dumpling like yogurt based shaak or curry. The dapka or dumplings are made of chickpea flour. Instead of guvar or cluster beans I have used French Beans. Dapka Nu Shaak can vary from region to region and home to home. Some are made without yogurt.
Memories
This is a sabji, shaak or curry I learnt from my mother in law whom we fondly called Nunu. Cluster beans are easily available in Mombasa and so that is what she used. Nunu’s version is with yogurt. On March 3rd was her 3rd death anniversary. I prepared this shaak in her remembrance. I don’t get cluster beans in Magog, so green beans is what I used. If you want to, feel free to use cluster beans or guvar. Cook them before adding to the curry.
Sharing Fansi Dapka Nu Shaak With 2026 Alphabet Challenge Group
We’re into the 3rd year of this challenge, initiated by Wendy. For letter F, I am sharing Fansi Dapka Nu Shaak. Fansi is the Gujarati word for Green Beans or French Beans. Dapka is dumplings in Gujarati. The batter used for the dapka is the batter we normally prepare for chickpea fritters or gota.
F is For Fansi Dapka Nu Shaak

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Ingredients Required For Fansi Dapka Nu Shaak
French Beans
Also known as Green Beans. Preferably fresh. Wash the beans. Trim the ends and slice the beans, not too thick or too thin. We need about 1 cup of sliced beans which is approximately 200g. Can add more beans if you like. The amount given is just as a rough guidance.
Plain Yogurt
Yogurt is used for the curry base and also we will be adding a bit to the dapka (dumpling) mixture.
Chickpea Flour
Also known as besan, chane ka atta. We will make dapka with chickpea flour and also add a little to the yogurt curry base.
Salt
Add according to your taste. Wr will add salt to the yogurt curry, a bit when the green beans are coking and also to the dapka mixture.
Turmeric Powder
Haldi, hardar. We need some for the dapka and when we cook the green beans.
Red Chilli Powder
Add according to your taste.
Ajwain
Also known as carom seeds, ajmo. We will add some to the dumpling mixture. Ajwain prevents bloating.
Sugar Or Jaggery Powder
A little is added to the dapka mixture. It balance the flavours. And some jaggery powder will be added to the curry.
Fennel Seeds
I like to add a bit of valiyari | fennel seeds to the dapka batter.
Oil
Need a little for the tempering. I like to use sunflower oil.
Ghee
I like the flavour of ghee and add some for the tempering (vaghar, tadka). Can omit it if you want to.
Lemon Juice
A little is added to the dapka batter.
Baking Soda
Adding a pinch of baking soda ( Soda Bicarbonate) to the dapka (dumpling) mixture makes them soft and fluffy.
Water
We need little water to prepare the dapka batter. Also need some for the yogurt curry base.
Cinnamon
I inch cinnamon stick for the tadka.
Pepper
Whole black peppercorns, about 6-8 for the tempering.
Cloves
About 3-4 whole cloves for the tempering.
Red Chilli
Whole dried red chilli. Can add 1-2, according to your taste.
Mustard Seeds
Rai or sarson ke dane, we need a little for the tadka.
Cumin Seeds
Jeera, jiru, a little is added to the tempering to tadka.
Asafoetida
Also known as hing, it adds an umami flavour. Also reduced bloating. We add some to the tadka or vaghar. Can omit if you don’t have any or don’t like the flavour.
Kasuri Methi
We usually add a little finely chopped fresh fenugreek leaves. As I didn’t have any, I added some kasuri methi for the flavour. Kasuri Methi is easily available in all Indian Stores.
Fresh Ginger
Peel and grate or mince fresh ginger.
Green Chillis
Can either chop or mince the green chillis. Add according to your taste.
Garlic
Peel and slice some garlic. We need about 1 tbsp of sliced garlic.
Fresh Coriander
Add to the curry and some to the dapka mixture.
Curry Leaves
Fresh, frozen or dried. Adds flavour to the curry. One sprig is generally about 8-10 leaves.





FANSI DAPKA NU SHAAK
Ingredients
FOR THE FANSI | FRENCH BEANS
- 1 cup fansi or green beans approx. 200g
- 1 tbsp oil
- 1 tsp ghee optional
- ½ tsp turmeric powder
- 1 tsp ginger minced or paste
- 1 tsp green chillis minced or paste
- 1 tbsp garlic sliced
- 1 inch cinnamon stick
- 4 cloves
- 6 black peppercorns
- ½ tsp mustard seeds
- 1 tsp cumin seeds
- 1 dry red chilli
- 1 sprig curry leaves
- ¼ tsp asafoetida
- ¼ cup water
- salt
- 1 tsp jaggery powder
- 2 tbsp fresh coriander finely chopped
FOR THE YOGURT CURRY
- 1 cup plain yogurt thick
- 2 cups water
- 1 tbsp besan
FOR THE DAPKA (DUMPLING) MIXTURE
- ½ cup besan
- ½ tsp salt
- ¼ tsp turmeric powder
- ¼ tsp red chilli powder
- ½ tsp fennel seeds
- ¼ tsp ajwain
- 1 tsp sugar | jaggery powder
- 2 tbsp plain yogurt
- 1 tbsp lemon juice
- 1 tbsp kasuri methi
- 1-2 tbsp water
- ⅛ tsp baking soda
- 1 tbsp fresh coriander chopped
Instructions
PREPARE THE DAPKA (DUMPLING) MIXTURE
- Add the besan or chickpea flour in a mixing bowl.
- Add turmeric , red chilli powders. Add salt, sugar.
- Add slightly crushed fennel and ajwain seeds. Can rub the ajwain between your palms. Slightly crush the fennel seeds using a mortar and pestle.
- Crush kasuri methi between your palms and add.
- Add yogurt, lemon and chopped coriander.
- Mix well. Add 1 tbsp water. Mix. It should be a very thick batter.
- Don't add too much water. If the batter is too thin the dapka will break up in the curry.
- Rest the dapka mixture for 10 minutes.
PREPARE THE YOGURT MIXTURE
- Add yogurt, water and besan in a mixing bowl.
- Whisk it well using a hand or electric whisk.
- Keep the mixture on the side till reuired.
PREPARE THE FANSI | FRENCH BEAN MIXTURE
- Add oil and ghee if using any in a deep saucepan.
- Heat it over medium heat till the oil becomes a bit hot.
- Add cinnamon, cloves and peppercorns.
- As soon as they begin to sizzle, add the mustard and cumin seeds.
- Add asafoetida, whole red chilli and curry leaves. Stir fry for a few seconds.
- Add the sliced garlic. Stir fry till it begins to turn light pinkish.
- Add the ginger and green chilli pastes. Stir fry for 30 seconds.
- Add the sliced fansi (green beans, French Beans).
- Add salt and turmeric powder. Mix well.
- Cover the pan and allow the beans to cook for 2 minutes.
- Add ¼ cup water. Cover the pan and allow the beans to cook till half done.
- Don't over cook the green beans as they will cook further with the yogurt water mixture. I allowed then to cook only for 1 minute.
- Add the yogurt and water mixture.
- Keep mixing till the curry becomes a bit thick and hot.
- This step is important. If you don't mix continuously then the mixture will curdle.
- Keep on mixing till the yogurt curry begins to simmer and has become a little thick.
- Add jaggery powder and mix well.
- Bring the curry to a gentle simmer.
ADD THE DAPKA OR DUMPLINGS
- Add baking soda to the dapka mixture. Give it a good whisk.
- Using your fingers, drop small balls of the batter in the simmering curry or kadhi.
- Don't add big balls as once they cook the dapka swell up.
- If you don't want to use your fingers use two teaspoons. Scoop up the batter with one teaspoon and with the other teaspoon slide it off into the simmering mixture.
- Make sure the dapka do not overlap.
- Once you have added all the dapka or dumplings, allow the curry to simmer over low to medium heat for another 10 minutes or till they are cooked.
- Remove one dapka from the curry and check to see if it is cooked through.
- If not, allow the curry to cook for another 5 minutes. Remember, over low to medium heat. On high heat, the dapka remain raw.
- The curry will become more thick.
- Add the chopped coriander and serve hot fansi dapka nu shaak with some rice or hot roti.
Notes
- Must remember to keep stirring the curry or shaak once you add the yogurt mixture. If you don't, it will curdle.
- You can make it without the yogurt.
- Make sure the batter for the dapka or dumpling is not too thin. If it is thin the dapka will break once you add it to the curry.
- Adjust spices according to your taste.
- Best to use fresh fansi or green beans. With frozen ones, the colour does not remain green, the beans tend to become dull green.
- Allow the shaak to rest for 5 minutes before serving. It will become a bit more thick.
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A Small Request
If you do try this recipe then please either
- add a comment below,
- send a picture to my email mayuri.ajay.patel62@gmail.com
- tag me as #mayuri_jikoni on Instagram
- or comment on Pinterest @mayuri62

11 Comments
Wendy Klik
March 18, 2026 at 6:49 am
Hugs to you, Mayuri. Those anniversaries are hard. Thanks for sharing your food memories and your Nunu with us.
mayurisjikoni
March 19, 2026 at 8:32 pm
Thanks Wendy, they are definitely hard… Mother’s Day, birthdays, death anniversaries, Father’s Day. But we live on with good memories.
Stacy
March 18, 2026 at 9:47 am
Your mention of cluster beans took me down a rabbit hole of research which was absolutely fascinating! What a magical ingredient it is, not only for cooking but also for making guar gum, which apparently has so many uses! My favorite Indian supermarket often brings in fresh vegetables to I will look for them next time I go, but green beans look like a great substitution if not!
How lovely that you honored your mother-in-law by making a dish she taught you. May her memory be eternal!
mayurisjikoni
March 19, 2026 at 8:31 pm
Thank you so much Stacy. Yes guvar has so many health benefits. If the store has fresh veggies they definitely will have guvar. Make sure to pick the tender ones. Bend it slightly, if you feel it will snap easily then they are tender. If it doesn’t then the cluster bean is old and may take a longer time to cook.
hobby baker Kelly
March 18, 2026 at 1:39 pm
This looks wonderfully creamy. I still need to pick up some ajwain, I like the sound of the flavor profile!
mayurisjikoni
March 19, 2026 at 8:29 pm
Thank you so much Kelly. Ajwain is good to have in your pantry. Besides adding it to our dishes, we also have it when we feel too bloated. Slightly roasted and crushed ajwain is gulped down with a glass of warm water.
Karen’s Kitchen Stories
March 18, 2026 at 7:06 pm
I just received a package of green beans. This would be fun to try although I’d have quite a bit of shopping to do. It looks beautiful.
mayurisjikoni
March 19, 2026 at 8:20 pm
Thanks Karen, I guess the list of ingredients is long for you. For most Indians most of the spices are an essential part of the daily cooking.
Lemony Potato & Fennel Rotisserie Chicken Soup
March 18, 2026 at 10:21 pm
[…] Fansi Dapka Nu Shaak by Mayuri’s Jikoni […]
Colleen – Faith, Hope, Love, & Luck
March 18, 2026 at 10:25 pm
B.O.B. Bob is a huge fan of green beans, or French beans…so I know that he would pretty much swoon over this recipe. Excited to try it!!!
mayurisjikoni
March 19, 2026 at 8:18 pm
Thanks Colleen. Hope Bob enjoys the dish.