Yield: 1 servings
Measure | Ingredient |
---|---|
300 grams | Chickpea flour |
2 teaspoons | Ground cumin |
180 millilitres | Water |
½ teaspoon | Bicarbonate of soda |
1 teaspoon | Salt |
\N \N | Vegetable oil for deep fat frying |
1 tablespoon | Clarified butter |
4 \N | Garlic cloves; crushed |
1 tablespoon | Ginger; freshly grated |
¼ teaspoon | Fenugreek seeds |
1 teaspoon | Coriander seeds |
2 teaspoons | Garam masala |
1 teaspoon | Ground cumin |
1 teaspoon | Ground turmeric |
500 millilitres | Natural yoghurt |
2 tablespoons | Lemon juice |
60 millilitres | Water |
1 teaspoon | Salt |
2 teaspoons | Caster sugar |
50 grams | Mint leaves; fresh |
2 tablespoons | Coriander leaves |
YOGHURT SAUCE
Dumplings: Prepare and heat the deep fat fryer. Sift the chickpea flour with the soda, cumin and salt into a medium bowl. Gradually whisk in enough water to make a thick batter. Cover and leave to rest for 30 minutes.
Deep fry a tablespoon of batter in hot oil until golden brown then drain on kitchen paper.
Just before serving, mix the dumplings in the yoghurt sauce.
Yoghurt Sauce: Heat the clarified butter in a medium pan.
Cook the garlic and all the other spices, stirring until fragrant.
Reduce the heat and add the water, lemon juice, sugar, ½ the salt and finally the yoghurt.
Mix the ingredients thoroughly but do not beat.
Mix with the dumplings. Place into a serving dish and coat with fresh chopped mint and coriander leaves.
DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network
Converted by MM_Buster v2.0l.