| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Punjabi |
Coxon’s kit, Coxon2 |
1 |
servings |
INGREDIENTS
| 300 |
g |
Chickpea flour |
| 2 |
ts |
Ground cumin |
| 180 |
ml |
Water |
| 1/2 |
ts |
Bicarbonate of soda |
| 1 |
ts |
Salt |
|
|
Vegetable oil for deep fat frying |
| 1 |
tb |
Clarified butter |
| 4 |
|
Garlic cloves; crushed |
| 1 |
tb |
Ginger; freshly grated |
| 1/4 |
ts |
Fenugreek seeds |
| 1 |
ts |
Coriander seeds |
| 2 |
ts |
Garam masala |
| 1 |
ts |
Ground cumin |
| 1 |
ts |
Ground turmeric |
| 500 |
ml |
Natural yoghurt |
| 2 |
tb |
Lemon juice |
| 60 |
ml |
Water |
| 1 |
ts |
Salt |
| 2 |
ts |
Caster sugar |
| 50 |
g |
Mint leaves; fresh |
| 2 |
tb |
Coriander leaves |
INSTRUCTIONS
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, 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.
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