Ingredients
The following ingredients have 4 Servings
- 1 cup Yogurt
- 2 Tbsps Oil
- 1 Tbsp Cumin
- 2 Tbsps fresh ginger (grated)
- 2 Tbsps Fenugreek seed powder
- 2.5 cups Chickpea flour
- 1 pinch baking soda
- 2 Tbsps clarified butter
- 2 cloves
- 1 Cinnamon stick
- 2 bay leaves
- 1 Tbsp Curry powder
- 1 pinch Asafoetida
- 1 tsp ground cilantro
- 1 tsp Chili flakes
- 2 Tbsps cilantro (chopped)
- 1 inch freshly grated ginger (finely sliced)
Instruction
- Mix 1/3 of the yogurt with the oil, 1/2 tbsp cumin seeds, the grated ginger, fenugreek and 125 ml/4 fl oz/ 1 cup water.
- Mix together the chickpea flour, baking soda and salt and knead into the yogurt mixture. If necessary add some more flour or water. Knead until a firm dough is formed.
- Shape the dough into long sausages each approx. 2 cm/1" in diameter.
- Cut the dough strands into pieces approx. 2 cm/1" long and then cook in boiling salted water for approx. 15-20 minutes
- Drain and set aside, but keep the water.
- For the sauce heat the clarified butter and roast the remaining cumin seeds, cloves, cinnamon stick and the bay leaves.
- Add the curry powder and the asafoetida. Reduce the heat and stir in the coriander, remaining yogurt and 375 ml/13 fl oz of the left over water used for boiling.
- Add the chili flakes, season with salt and allow to cook. Lay the chickpea/garbanzo bean dumplings in the sauce.
- Serve garnished with coriander leaves and chopped chillies.