Name: Kadhi (Dumplings in yoghurt sauce)
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: Serves 6–8
Cuisine: Pakistani
Ingredients: 1 onion, thinly sliced; 3 tablespoons virgin coconut oil; 1 tablespoon chopped mint; 1 tablespoon chopped coriander (cilantro); ½ teaspoon ground coriander; ½ teaspoon ground cumin; 2 teaspoons finely grated fresh ginger; 1 tablespoon crushed garlic; a pinch of salt, or to taste; 1 fresh curry leaf sprig, leaves picked; ½ teaspoon ground turmeric; 1 teaspoon Chaat masala; 350 g (12 oz) plain yoghurt; 30 g (1 oz/¼ cup) chickpea flour (besan); 1 teaspoon salt; 1 tablespoon chopped Indian green chilli; coriander (cilantro) leaves, to garnish; 1 litre (35 fl oz/4 cups) vegetable oil, for deep-frying; a pinch of Chaat masala, to serve; 120 g (4¼ oz/1 cup) chickpea flour (besan); 1 small red onion, finely chopped; ¼ teaspoon baking powder; 1 teaspoon chilli powder

Preparation info

Serves
6–8

Difficulty
Medium
Ready in
2 hr

Appears in

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.

Ingredients

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

Method

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