Indian Vegetables Recipes - Spicy Chickpea Dumplings in Yogurt Sauce (Kadhi Pakora) Recipe

Ingredients

• 3/4 cup (100 g) chickpea flour or besan

• 1 medium onion, diced

• 1-2 green chilies, deseeded and minced

• 2 tablespoons minced ginger

• 1 tablespoon minced coriander leaves (cilantro)

• 1 teaspoon salt

• 1/2 teaspoon carom seeds (ajwain)

• 1/4 teaspoon baking soda (bicarbonate of soda)

• 1/2 cup (125 ml) water

• Oil for deep-frying

Yogurt Sauce

• 2 tablespoons chickpea flour or besan

• 1 cup (250 g) yogurt

• 1 teaspoon salt

• 1/2 teaspoon ground turmeric

• 3 cups (750 ml) water

• 2 tablespoons oil

• 10 curry leaves

• 1/2 teaspoon black mustard seeds

• 3 dried chilies

• 1/2 teaspoon cumin seeds

• 1/4 teaspoon fenugreek seeds

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Method:

1. 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.

2. 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 chilies, 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.

3. 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.

4. 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. Serve hot with rice.