Punjabi Dumplings In Yoghurt Sauce

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CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Punjabi		1	Servings

INGREDIENTS

300	g	Chickpea flour
2	t	Ground cumin
180		Water
1/2	t	Bicarbonate of soda
1	t	Salt
		Vegetable oil for deep fat
		frying
1	T	Clarified butter
4		Garlic cloves, crushed
1	T	Ginger, freshly grated
1/4	t	Fenugreek seeds
1	t	Coriander seeds
2	t	Garam masala
1	t	Ground cumin
1	t	Ground turmeric
500		Natural yoghurt
2	T	Lemon juice
60		Water
2	t	Caster sugar
50	g	Mint leaves, fresh
2	T	Coriander leaves

INSTRUCTIONS

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, 1/2 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 http://www.cfn.co.uk/  Converted
by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1295 Calories From Fat: 205 Total Fat: 24.5g Cholesterol: 0mg Sodium: 2552.3mg Potassium: 3252.2mg Carbohydrates: 199.3g Fiber: 43.2g Sugar: 33.8g Protein: 73g