Dumplings in Yogurt Sauce |
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Prep Time: 35 Minutes Cook Time: 35 Minutes |
Ready In: 70 Minutes Servings: 4 |
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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. Ingredients:
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 |
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 |
2/3 cup vegetable oil |
1 teaspoon white cumin seed |
6 red chilies, dried |
Directions:
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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