Punjabi dumplings in yoghurt sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 300 | grams | Chickpea flour |
| 2 | teaspoons | Ground cumin |
| 180 | millilitres | Water |
| ½ | teaspoon | Bicarbonate of soda |
| 1 | teaspoon | Salt |
| Vegetable oil for deep fat frying | ||
| 1 | tablespoon | Clarified butter |
| 4 | 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 |
Directions
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.
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Carlton Food Network
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