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Gram Flour Dumplings in a Tangy Yogurt Curry

120 gms (1/2 cup) gramflour (besan)
360 gms (1-3/4 cup) yogurt
salt to taste
5 gms (1 tsp) red chilli powder
5 gms (1 tsp) turmeric (haldi) powder
a pinch sodium bicarbonate (soda)
2.5 gms (1/2 tsp) carom (ajwain) seeds
5 green chillies, chopped
60 ml (4 tbsp) peanut oil plus additional for frying
150 gms potatoes, cut into rounds
150 gms onion, 1/4" rounds
2.5 gms (1/2 tsp) cumin (jeera) seeds
1.25 gms (1/4 tsp) mustard (raee) seeds
1.25 gms (1/4 tsp) fenugreek (methi) seeds
4 red chillies, whole

Whisk yogurt, salt, red chilli powder, turmeric, and half the gram
flour together in a bowl. Keep aside.

Sieve the other half of the gramflour and soda together, add the
carom seeds and enough water to make a thick batter. Beat well.

Add green chillies.

Heat enough oil in a kahdai(wok) to deep fry.

Drop large spoonfuls of the batter in the oil to get 1-1/2" puffy
dumplings.

Fry until golden brown on all sides. Remove and keep aside.

Heat oil(45 ml/3 tbsp) in a handi(pot), add the yogurt mixture and
water(720ml/3 cups). Bring to boil, reduce and summer for 8-10
minutes, stirring constantly to prevent the yogurt from curdling.

Add potatoes and onions, cook until potatoes are tender.

Add dumplings, simmer efor 35 minutes, remove from the heat and
transfer to a serving bowl.

Heat the remaining oil(15 ml/1 tbsp) in a small pan. Add the cumin,
mustard, and fenugreek seeds, saute until they crackle. Add whole
red chillies, remove from fire and pour this tempering over the
hot curry.

Serve hot, garnished with chopped coriander and accompanied by
rice.

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