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Spicy Chickpea dumplings in Yogurt Sauce

Spicy Chickpea dumplings in Yogurt Sauce

Serves 4-6


¾ cup (100g) chickpea flour or besan

1 medium onion, diced

1-2 green chillies, deseeded and minced

2 tablespoons minced ginger

1 tablespoon minced coriander leaves (cilantro)

1 teaspoon slat

½ teaspoon carom seeds (ajwain)

¼ teaspoon baking soda

½ cup (125ml) water

Oil for deep-frying


Yogurt Sauce

2 tablespoons chickpea flour or besan

1 cup (250g) yogurt

1 teaspoon salt

1 teaspoon ground turmeric

3 cups (750ml) water

2 tablespoons oil

10 curry leaves

½ teaspoon black mustard seeds

3 dried chillies

½ teaspoon cumin seeds

¼ teaspoon fenugreek seeds


First make the Yogurt Sauce by whisking the chickpea flour, yogurt, salt and turmeric together.  Place the mixture in a pot with water and simmer for 25 minutes, stirring from time to time.


While the Yogurt Sauce is simmering, heat the oil in a wok or skillet over low to medium heat and stir-fry the curry leaves, mustard seeds, dried chillies, cumin and fenugreek for 1 to 2 minutes until the spices crackle and become fragrant.  Add the spices to the simmering pot of Yogurt Sauce. 


Mix all the ingredients for the dumplings (except the oil) in a bowl, gradually adding water to form a sticky consistency.  Wet your hands, take a little of the dumpling mixture and shape the mixture into small bite-sized balls.


Heat the oil until it is very hot and deep-fry the dumplings, a few at a time, for 2 to 3 minutes until golden brown.  Drain and place the dumplings in the yogurt sauce and simmer for 3 minutes.  Sever hot with rice.


# hajera 2011-02-18 18:42
:D wow!!!!nyce...recipe...
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# hajera 2011-02-18 18:44
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# anithaivan 2011-12-15 06:56
i am going to try it first time lets see
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