Dumplings in a tangy yogurt sauce.
Besan ke Karhi
Rating: Moderate. This isn't much work, but the preparation can be a tad challenging.
Preparation time: 30 min.
Part 1: Dumplings
Ingredients:
1 cup sifted Chick Pea flour
1/2 tea. salt
1/4 or so of red chili powder
water
oil
Procedure:
Sift together the flour and the spices. Add water until the mixture
is like a thick pakora paste (or like pancake batter for thick pancakes).
Beat until fluffy.
Drop into hot oil in walnut sized balls (try a tablespoon). Fry until
light gold. Remove and drain on paper towels.
Part 2: Yogurt Sauce
Ingredients:
1 or 1 1/2 tea. sifted Chick Pea flour
water
1 cup of yogurt, warmed (very imp.)
water
citric acid (Vit. C powder) or mango powder(but
Procedure:
Mix enough warm water into the warm yogurt to thin the yogurt out to a milk consistency. Then add warm water to the chick pea flour until it is of the same consistency as the yogurt. Make sure both mixes are lump free. Add the two liquids together. The total amount should be about 4 or 5 cups. Add salt and a little turmeric to the liquid. Gently bring the liquid to a simmer and reduce the liquid until it is the consistency of a gravy and smooth and silky.
Arrange the dumplings in an oven proof serving dish. Warm gently. Pour the sauce over the dumplings and serve with rice or bread. If you wish, sprinkle chopped cilantro over the top as a garnish or make a swirl pattern with red pepper powder.
Serves 6 to 8. This is a bland, creamy dish that would be complemented by .
