Chickpea Flour Dumplings with Yogurt Sauce

This recipe requires a lot of ingredients and a bit of preparation, but it is worth it!  It’s a great dish to prepare for a dinner party because it’s so impressive, and so much can be made ahead of time.  Make and chill the dumplings, and prepare the sauce the day before.  Then when guests arrive, fry the dumplings and heat the sauce to serve.  So many Indian flavors, and it’s a very healthy dish!

Chickpea Flour Dumplings with Yogurt Sauce.jpg

Main ingredients:
Dumplings:
3 cups whole fat Greek yogurt
2 cups water
1 cup chickpea flour
1 1/2 tsp. salt
1/2 tsp. turmeric
1/2 tsp. sugar
2 tsp. garam masala
pinch asafetida (optional)
vegetable oil for frying

Yogurt sauce:
2 tbsp. corn oil
2 tsp. ground cumin seeds
1/4 tsp. ground cloves
1 onion, finely chopped
1 cup whole milk Greek yogurt
2 tbsp. ground coriander
1/2 tsp. turmeric
1/2 tsp. red chile powder
1 tsp. salt
2 green chiles, stems removed, julienned
1” piece of ginger root, julienned
1/4 cup cilantro leaves, stems removed
juice of one lemon

Method:
First, make the dumplings.  Whisk the yogurt, water, chickpea flour, salt, turmeric, sugar, garam masala and asafetida in a bowl.  Pour mixture into a large skillet and heat over medium low heat, stirring often for about 30 minutes, until mixture thickens and becomes consistency of a soft dough.  Remove from heat and transfer to a greased 8” square pan.  Cover with plastic wrap and chill in refrigerator for at least 2 hours until it sets up.

To make the sauce, heat the oil in a large skillet over medium high heat.  Add the cumin and cloves stir until they are fragrant.  Add the onion and cook for 5 minutes, until soft.  Meanwhile, whisk the yogurt with the ground coriander, turmeric, red chile powder, and salt.  Add to the onions and stir constantly until mixture comes to a simmer.  Add the green chiles and 3/4 cup of water.  Bring to a boil and cook for 5 minutes.  Taste for correct seasoning.  Keep warm.  Cut the dumpling “cake” into 2” squares.  Heat some oil in a large skillet over medium high heat.  When oil is hot, add dumplings, a few at a time.  Fry for a couple minutes until a crust has formed.  Turn and fry other side.  Serve on top of sauce.  Garnish with ginger, cilantro and fresh lemon juice.

MainsIzza Wei-Haas