Chickpea Dumplings In Spicy Sauce - {Rajasthani Kadhi}

Recipe Ingredients

		Pakodi (dumplings)
2 cups	125g / 4.4oz	Bengal gram flour (besan/chickpea flour)
1/4 cup	4g / 0.1oz	Chopped cilantro - plus
1 tablespoon	15ml	Chopped cilantro - for garnish
1/2 teaspoon	2.5ml	Turmeric
1/8 teaspoon	0.6ml	Baking soda
2 teaspoons	10ml	Cumin seeds
4		Serrano chiles - finely chopped
1 teaspoon	5ml	Salt
		Oil - for deep frying
		Spice Mixture
2 tablespoons	30ml	Oil
1/2		Cinnamon
2		Cloves
2		Dried red chiles (small)
1/2 teaspoon	2.5ml	Fennel seeds
1/2 teaspoon	2.5ml	Coriander seeds
1/2 teaspoon	2.5ml	Cumin seeds
1/4 teaspoon	1.3ml	Fenugreek seeds
2 teaspoons	10ml	Grated ginger
4		Curry leaves - (to 6)
1/2 teaspoon	2.5ml	Indian chili powder
		Kadhi (sauce) and Assembly
4 cups	948ml	Whole-milk yogurt
1/4 cup	15g / 0.5oz	Bengal gram flour (besan/chickpea flour)
1/4 teaspoon	1.3ml	Turmeric
1/2 teaspoon	2.5ml	Salt
		Chopped cilantro

Recipe Instructions

Pakodi (Dumplings): Mix together the flour, cilantro, turmeric, baking soda, cumin seeds, chiles and salt. Add enough water to make a thick paste (about one-half cup).

Heat the oil and drop small, rounded 1-inch spoonfuls of batter into the hot oil. Cook until crisp and golden brown, about 1 minute. Drain on absorbent paper.

Spice Mixture: Heat the oil in a small skillet over low heat and fry the cinnamon, cloves, chiles, fennel seeds, coriander seeds, cumin seeds, fenugreek seeds, ginger, curry leaves and chili powder, stirring often, for 2 minutes.

Scrape into a bowl and set aside.

Kadhi (Sauce) And Assembly: Mix the yogurt, gram flour, turmeric and salt in a saucepan with one-half cup water. Bring to a low simmer.

Add the spice mixture. Stir to combine. Simmer 10 to 12 minutes.

Place the pakodis in the sauce and stir to coat the dumplings. Remove and place on serving plates and sprinkle with chopped cilantro. Serve hot.

This recipe yields 8 servings; (about 40 dumplings).

Each serving: 327 calories; 10 grams protein; 22 grams carbohydrates; 3 grams fiber; 23 grams fat; 5 grams saturated fat; 16 mg. cholesterol; 242 mg. sodium.

Source:
The Los Angeles Times, 01-21-2004

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