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Rajasthani kadhi (chickpea dumplings in spicy sauce)

Time 1 hour
Yields Serves 8 (about 40 dumplings)
Rajasthani kadhi (chickpea dumplings in spicy sauce)

Pakodi (dumplings)

1

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).

2

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

1

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.

2

Scrape into a bowl and set aside.

Kadhi (sauce) and assembly

1

Mix the yogurt, gram flour, turmeric and salt in a saucepan with one-half cup water. Bring to a low simmer.

2

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

3

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 is adapted from www.tarladalal.com. Be sure to use Indian chili powder.

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