Chickpea Flour Dumplings in Yogurt Sauce
Serves 4
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
STEPS
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.
