Monday, August 27, 2012

Chickpea Flour Dumplings in Yogurt Sauce / Kadhi Pakodi



To make dumplings :

Chickpea Flour / Besan / Gram flour - 3/4 cup
Red Onion - 1/2 cup, finely chopped
Boiled Potato - 1 small, grated
Green Chili - 2, finely chopped
Cumin Seeds - 1/4 tsp
Hing / Asafoetida - a pinch (optional)
Red Chili Powder - 1/4 tsp (optional)
Baking Powder - 1/4 tsp
Salt
Water - 1 cup


To make gravy :

Greek Yogurt - 1 cup
Water - 3 cups
Chickpea Flour / Besan / Gram flour - 2 tbsp
Oil - 1 tbsp + 1 tbsp
Cumin Seeds - 1/2 tsp + 1/2 tsp
Dried whole red chili - 1
Red Onion - 1/4 cup, finely chopped
Ginger - 1 inch, minced
Turmeric Powder - 1/2 tsp
Red Chili Powder / Cayenne Pepper / Paprika - 1/2 tsp
Salt
Cilantro / Parsley - a handful, chopped, for garnishing

Serves two.

To make dumplings, mix chickpea flour, chopped red onion, grated boiled potato, green chili, cumin seeds, hing, red chili powder, baking soda and salt. Slowly add around a cup of water. The mixture should be thick like a cake batter and not too runny.

Heat a cast iron aebleskiver pan over medium high heat. Add a few drops of oil in each slot. Using a tablespoon fill the batter upto three quarters full in each slot. Let the dumplings cook for a few minutes. When the bottom side has become golden brown, turn the dumplings, add a few drops of oil and cook till the other side is brown. . Remove and keep aside on a paper towel. Cook in batches till the batter is exhausted.

To make the gravy, whisk 1 cup yogurt, 2 cups water, salt, turmeric powder, chili powder and chickpea flour together to make a smooth batter. Keep aside.

Heat 1 tbsp oil in a big pan. Add 1/2 tsp cumin seeds. Then add the finely chopped onion and ginger. Cook on low heat till the onion begins to caramelise.

Remove the pot from heat. Using your left hand, slowly add the yogurt mixture to the pan while whisking the mixture with the right hand.

Put the pan back on low heat and continue to cook for 10 minutes stirring frequently. If the gravy becomes too thick, add some more water.

Remove the gravy from heat and add the fried dumplings. Let the dumplings soak in the gravy for atleast half an hour before serving.

Heat 1 tbsp oil in a small skillet. Add 1/2 tsp cumin seeds and dried whole red chili. Once the cumin seeds begin to sizzle, pour the seasoning over the gravy. Sprinkle chopped cilantro on top and serve as a main dish with steamed brown rice.














Sending this post to the following event http://thewellseasonedcook.blogspot.com/2012/08/announcing-my-legume-love-affair-50.html
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3 comments:

Mike @TheIronYou said...

I'm so gonna make these. I love everything that is made with chickpeas flour, my mouth is watering just looking at your pictures!

Susan said...

I am drooling, simply drooling over this, Madhu. What a rich and sensuous recipe.

Thank you for joining MLLA 50. Round-up will be online soon. Apologies for delay.

Lisa Hardnutts said...

I just used your recipe and made these. Thanks for the great idea :) https://www.facebook.com/photo.php?fbid=578526558847395&set=a.420385037994882.97805.393014140731972&type=1&theater