Dumplings in Yogurt Sauce Recipe #360591
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.
by Super Wifey
1¼ hours | 35 min prep
SERVES 4
Dumplings
- 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
Yogurt Sauce
- 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
Baghaar
- 2/3 cup vegetable oil
- 1 teaspoon white cumin seed
- 6 red chilies, dried
- 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.
- 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.
- 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.
- Pour the sauce into a depp serving dish and arrange all the dumplings on top. Set aside but keep warm.
- 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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5 stars