Chickpea Flour Dumplings in Yogurt Sauce

Serves 4



  • 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


  • 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


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.

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