Punjabi dumplings in yoghurt sauce

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


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.

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Carlton Food Network

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