JAZBAPOST GALLERY

Yogurt 360 gm/1 ½ cups
Gram flour (besan) 120 gm/ ½ cup
Carom (ajwain) seeds 2.5 gm/ ½ tsp
Cumin (jeera) seeds 2.5 gm/ ½ tsp
Fenugreek (methi) seeds 1.25 gm/ ¼ tsp
Green chillies, chopped 5
Groundnut oil 60 ml/4 tbs
Mustard (sarson) seeds 1.25 gm/ ¼ tsp
Oil to deep fry
Onion rounds ( ¼ “ thick) 150 gm
Potatoes, cut round 150 gm
Red chili powder 5 gm/1 tsp
Red chillies, whole 4
Salt to taste
Soda bi-carb a pinch
Turmeric (haldi) powder 5 gm/1 tsp.

1. Whisk yogurt, salt, red chili powder, turmeric and half the gram flour together in a bowl.
Keep aside. Sieve the other half of the gram flour and soda bi-carb together, add the carom seeds and mix enough water to make a thick batter. Beat well. Add green chillies. Heat enough oil in a kadhai to deep fry.
2. Drop large spoonfuls of the batter in the oil to get 1½ inch puffy dumplings. Fry till golden brown on both sides. Remove and keep aside. Heat 45 ml/3 tablespoons oil in a handi, add the yogurt mixture and 720 ml/3 cups water. Bring to a boil, reduce to a low heat and simmer for 8-10 minutes, stirring constantly to avoid the yogurt from curdling.
3. Add the potatoes and onions and cook till potatoes are done. Add the dumplings and simmer for 3 minutes. Heat the remaining 15 ml/1 tablespoon oil in a small frying pan. Add the cumin, mustard and fenugreek seeds and sauté till the cumin crackles. Add the whole red chillies. Stir. Pour this tempering over the simmering hot kadhi.