Gram Flour Dumplings In a Tangy Yoghurt Curry Cooking Recipes

Ingredients :

120 g

360 g

5 g

5 g

a pinch

2.5 g

60 ml

5

150 g

150 g

2.5 g

1.25 g

1.25 g

4

gram flour (besan)

yoghurt

red chili powder

turmeric (haldi) powder

soda bi-carb

carom (ajwain) seeds

ground nut oil

green chilies, chopped

potatoes, cut round

onion rounds (1/4" thick)

cumin (jeera) seeds

mustard (raee) seeds

fenugreek (methi dana) seeds

red chilies, whole

salt to taste

1. Whisk yoghurt, salt, red chili powder, turmeric powder and half the gram flour together in a bowl.
2. Keep aside.
3. Sieve the other half of the gram flour and soda bi-carb together, add the carom seeds and mix enough water to make a thick batter.
4. Beat well.
5. Add green chilies.
6. Heat enough oil in a wok to deep fry.
7. Drop large spoonfuls of batter in the oil to get 1.5" puffy dumplings.
8. Fry till golden brown on both sides.
9. Remove and keep aside.
10. Heat the ground nut oil (3 tbsp) in a handi (pot), add the yoghurt mixture and water (3 cups).
11. Bring to a boil, reduce heat and simmer for 8-10 minutes, stirring constantly to avoid the yoghurt from curding.
12. Add the potatoes and onions and cook till potatoes are done.
13. Add the dumplings and simmer for 3 minutes.
14. Heat the remaining oil (1 tbsp) in a small frying pan.
15. Add the cumin, mustard and fenugreek seeds and sauté till the cumin crackles.
16. Add the whole red chilies.
17. Stir.
18. Pour this tempering over the simmering hot kadhi.
19. Remove to a bowl and serve hot, accompanied by boiled rice.

Serves 4

Learn how to cook Vegetarian Recipes Subscribe to our newsletter

Get the above cooking ingredients here