Gram Flour – 1/2 cup
Yoghurt – 1 3/4 cups
Salt to taste
Turmeric Powder – 1 tsp
Soda Bicarbonate – a pinch
Carom Seeds – 1/2 tsp
Green Chillies – 5, chopped
Groundnut Oil – 4 tbsp, for frying
Potatoes – 3/4 cup, cut into rounds
Onion – 3/4 cup, thick rounds
Cumin Seeds – 1/2 tsp
Mustard Seeds – 1/4 tsp
Fenugreek Seeds – 1/4 tsp
Red Chillies – 4, whole
1. Whisk yoghurt, salt, red chilli powder, turmeric powder and half the gram flour in a bowl. Keep aside.
2. Sieve the other half of the gram flour and soda bi-carbonate together.
3. Add the carom seeds and enough water to make a thick batter. Beat well.
4. Add green chillies.
5. Heat enough oil in a kadai to deep fry.
6. Drop large spoonfuls of the batter in the oil to get 1 1/2 inch puffy dumpling.
7. Fry till golden brown.
8. Remove and keep aside.
9. Heat 3 tbsp oil in a pot.
10. Add the yoghurt mixture and 120ml/7 to 8 tbsp water.
11. Bring to a boil, reduce and simmer for 8 to 10 minutes, stirring constantly to avoid the yoghurt from curdling.
12. Add potatoes and onions; cook till potatoes are tender.
13. Add dumplings, simmer for 35 minutes, remove and transfer to a serving bowl.
14. Heat the remaining oil (1tbsp) in a small pan.
15. Add the cumin, mustard and fenugreek seeds and saute till they crackle.
16. Add whole red chillies; remove from fire and pour this tempering over the hot curry.
17. Serve hot, garnished with chopped coriander and accompanied by boiling rice.