Gram Flour Dumplings In a Tangy Yoghurt Curry Cooking Recipes

Ingredients :

120 g

360 g

5 g

5 g

a pinch

2.5 g

5

60 ml

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-carbonate

carom (ajwain) seeds

green chilies, chopped

groundnut oil for frying

potatoes, cut into rounds

onions, cut in 1/4" thick rounds

cumin (jeera) seeds

mustard (raee) seeds

fenugreek (methi dana) seeds

red chilies, whole

salt to taste

1. Whisk yoghurt, salt, red chili powder, turmeric and half the gram flour together in a bowl.
2. Keep aside.
3. Sieve the other half of gram flour and soda bi-carbonate together, add the carom seeds and enough water to make a thick batter.
4. Beat well.
5. Add green chilies.
6. Heat enough oil in a kadhai (wok) to deep fry.
7. Drop large spoonfuls of the batter in the oil to get 1¹/2" puffy dumplings.
8. Fry till golden brown on all sides.
9. Remove and keep aside.
10. Heat oil (45ml or 3 tbsp) in a handi (pot), add the yoghurt mixture and water (720 ml or 3 cups).
11. Bring to a boil, reduce and simmer for 8 - 10 minutes, stirring constantly to avoid the yoghurt from curdling.
12. Add potatoes and onions, cook till potatoes are tender.
13. Add dumplings, simmer for 35 minutes, remove from heat and transfer to a serving bowl.
14. Heat the remaining oil (15 ml or 1 tbsp) in a small pan.
15. Add the cumin, mustard and fenugreek seeds, sauté till they crackle.
16. Add whole red chilies, remove from fire and pour this tempering over the hot curry.
17. Serve hot, garnished with chopped coriander and accompanied by boiled rice.

Serves 4

Preparation time : 45 minutes

Cooking time : 30 minutes

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