Dumplings in yoghurt sauce

Preparation info

  • Serves


    • Difficulty


    • Ready in

      2 hr

Appears in

Lands of the Curry Leaf

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

  • About

These spiced chickpea-flour dumplings are cooked in kadhi, a rich yoghurt curry, and make a warming winter meal. They are often eaten with meats, but you could also offer them as part of a larger banquet. Serve hot, with plain rice or roti.


  • 1 litre (35 fl oz/4 cups) vegetable oil, for deep-frying
  • coriander (cilantro) leaves


For the dumplings, put the onion and chickpea flour in a bowl and mix in enough water to make a smooth paste. In a small bowl, mix together the remaining ingredients, then mix them into the chickpea flour until well combined. Cover and set aside to rest at room temperature for 30 minutes.

Meanwhile, make a start on the kadhi. Heat the coconut oil in a saucepan over medium heat, add the