Punjabi Dumplings In Yoghurt Sauce
| 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)
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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