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“A flavorful Indian recipe from the Favorite Vegetarian Recipes cookbook. The recipe suggests adding Baghaar (a seasoned oil dressing) just before serving. I have not tried this yet.”
1hr 10mins

Ingredients Nutrition


  1. 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.
  2. 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.
  3. 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.
  4. Pour the sauce into a depp serving dish and arrange all the dumplings on top. Set aside but keep warm.
  5. 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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