Recipe - Punjabi Dumplings In Yoghurt Sauce

300 g Chickpea flour
2 teaspoon Ground cumin
180 ml Water
One half teaspoon Bicarbonate of soda
1 teaspoon Salt
Vegetable oil for deep fat
frying

YOGHURT SAUCE
1 tablespoon Clarified butter
4 Garlic cloves; crushed
1 tablespoon Ginger; freshly grated
One fourth teaspoon Fenugreek seeds
1 teaspoon Coriander seeds
2 teaspoon Garam masala
1 teaspoon Ground cumin
1 teaspoon Ground turmeric
500 ml Natural yoghurt
2 tablespoon Lemon juice
60 ml Water
1 teaspoon Salt
2 teaspoon Caster sugar
50 g Mint leaves; fresh
2 tablespoon Coriander leaves

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, One half 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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