Dumplings in Yogurt Sauce
- Ready In:
- 1hr 10mins
- Ingredients:
- 21
- Serves:
-
4
ingredients
-
Dumplings
- 2⁄3 cup chickpea flour
- 1 teaspoon chili powder
- 1⁄2 teaspoon baking soda
- 1 medium onion, finely chopped
- 2 green chilies
- 2 cilantro leaves
- 2⁄3 cup water
- 1 1⁄4 cups vegetable oil
- salt
-
Yogurt Sauce
- 1 1⁄4 cups plain yogurt
- 3 tablespoons chickpea flour
- 2⁄3 cup water
- 1 teaspoon fresh gingerroot, chopped
- 2 garlic cloves, crushed
- 1 1⁄2 teaspoons chili powder
- 1⁄2 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
-
Baghaar
- 2⁄3 cup vegetable oil
- 1 teaspoon white cumin seed
- 6 red chilies, dried
directions
- For dumplings, sift the chickpea (gram) flour into a large bowl. Add chili powder, 1/2 tsp salt, baking soda, onion, green chiles, and cilantro. Mix. Add water and form a thick paste. Heat the oil in a skillet. Put teaspoonfuls of the paste in the oil and cook over medium heat, turning once, until crisp golden brown. Set aside.
- For yogurt sauce, put yogurt in a bowl and whisk with the gram flour and water. Add all spices and 11/2 tsp salt. Mix well.
- Press mixture through a large strainer into a pan. Bring to a boil on low heat, stirring constantly. If it becomes too thick, add water.
- Pour the sauce into a depp serving dish and arrange all the dumplings on top. Set aside but keep warm.
- For dressing, heat the oil in a skillet. Add the cumin seeds and chiles and fry until darker in color and giving off an aroma. Pour the dressing over the dumplings and serve hot.
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RECIPE SUBMITTED BY
International Human Rights Consultant, vegetarian, yogi, world traveler.