Ingredients
-
2 tablespoons grams flour
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2 -3 cups water
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1 1/2 teaspoons salt
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1/2 teaspoon ginger paste
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1/2 teaspoon garlic paste
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1/2 teaspoon chili powder
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1 tablespoon ghee
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3/4 teaspoon cumin seed
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1/2 teaspoon black mustard seeds
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1/4 teaspoon fenugreek seeds
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10 curry leaves
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1 pinch asafoetida powder (hing)
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1 small onion, finely chopped
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1/4 teaspoon turmeric
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chopped fresh coriander (to garnish)
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1 cup yoghurt or 1 cup buttermilk
Instructions
- Place gram flour in a deep mixing bowl.
- Add yoghurt and water, and whisk until smooth.
- Stir in salt, ginger, garlic and chilli.
- Heat ghee in a saucepan.
- Add the seeds and rest of ingredients.
- Stirfry until onions soften.
- Pour in yoghurt mixture and bring to boil while stirring.
- Turn down to simmer for 10-15 minutes, garnish and serve.
- Optional: Add pakodas (dumplings) before serving.