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Ingredients for Gramflour Dumplings in a Tangy Yoghurt Curry:

• ½ cup gramflour
  
• 1 ¾ cups yogurt
  
• salt totaste
  
• 1 tsp red chilli powder
  
• 1 tsp turmeric powder
  
• A pinch of soda bi-carbonate
  
• ½ tsp carom seeds
  
• 5 green chillies
  
• 4 tbsp groundnut oil _ for frying
  
• 150 gm potatoes, cut into rounds
  
• 150 gm onions, cut in ¼” thick rounds
  
• ½ tsp cumin seeds
  
• ¼ tsp mustard seeds
  
• ¼ tsp fenugreek seeds
  
• 4 red chillies, whole

Directions for making Gramflour Dumplings in a Tangy Yoghurt Curry:

1. Whisk yogurt, salt, red chilli powder, turmeric and half the gramflour together in a bowl. Keep aside.
2. Sieve the other half of gramflour and soda bi-carbonate together, add the carom seeds and enough water to make a thick batter. Beat well.
3. Add green chillies.
4. Heat enough oil in a kadhai or wok to deep fry.
5. Drop large spoonfuls of the batter in the oil to get 1 ½” puffy dumplings.
6. Fry till golden brown on all sides. Remove and keep aside.
7. Heat oil (3 tbsp) in a handi (pot), add the yoghurt mixture and water (3 cups). Bring to a boil, reduce and simmer for 8-10 minutes, stirring constantly to avoid the yogurt from curdling.
8. Add potatoes and onions, cook till potatoes are tender.
9. Add dumplings, simmer for 35 minutes, remove from heat and transfer to a serving bowl.
10. Heat the remaining oil (1 tbsp) in a small pan. Add the cumin, mustard and fenugreek seeds, sauté till they crackle. Add whole red chillies, remove from fire and pour this tempering over the hot curry.
11. Serve hot, garnished with chopped coriander and accompanied by boiled rice.
12. Enjoy your Gramflour Dumplings in a Tangy Yoghurt Curry. Hope you love this Indian recipe.

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