Spicy Chickpea dumplings in Yogurt Sauce

Ingredients

¾ cup (100g) chickpea flour or besan

1 medium onion, diced

1-2 green chillies, deseeded and minced

2 tablespoons minced ginger

1 tablespoon minced coriander leaves (cilantro)

1 teaspoon slat

½ teaspoon carom seeds (ajwain)

¼ teaspoon baking soda

½ cup (125ml) water

Oil for deep-frying

  

Yogurt Sauce

2 tablespoons chickpea flour or besan

1 cup (250g) yogurt

1 teaspoon salt

1 teaspoon ground turmeric

3 cups (750ml) water

2 tablespoons oil

10 curry leaves

½ teaspoon black mustard seeds

3 dried chillies

½ teaspoon cumin seeds

¼ teaspoon fenugreek seeds

Method

 

First make the Yogurt Sauce by whisking the chickpea flour, yogurt, salt and turmeric together.  Place the mixture in a pot with water and simmer for 25 minutes, stirring from time to time.

 

While the Yogurt Sauce is simmering, heat the oil in a wok or skillet over low to medium heat and stir-fry the curry leaves, mustard seeds, dried chillies, cumin and fenugreek for 1 to 2 minutes until the spices crackle and become fragrant.  Add the spices to the simmering pot of Yogurt Sauce. 

 

Mix all the ingredients for the dumplings (except the oil) in a bowl, gradually adding water to form a sticky consistency.  Wet your hands, take a little of the dumpling mixture and shape the mixture into small bite-sized balls.

 

Heat the oil until it is very hot and deep-fry the dumplings, a few at a time, for 2 to 3 minutes until golden brown.  Drain and place the dumplings in the yogurt sauce and simmer for 3 minutes.  Sever hot with rice.