Kadhi

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

Dumplings in yoghurt sauce

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

Asia
Pakistan
India
Main course
Vegetarian
Winter

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