CHICKPEA DUMPLINGS GRAVY

Preparation Method :

• To make the dumplings, mix together the besan, salt, chilli powder, baking soda, coriander, chilli, khus khus and 3 tablespoon water to make stiff dough. Roll into kebabs, about 2cm each in diameter.
• Blanch them in a pan of boiling water on medium heat for 5 minutes. Drain and cool, then cut into 1cm pieces.
• Pat dry with a kitchen towel. Heat the oil in a kadhai and deep-fry the pieces until golden brown. Drain and keep aside.
• To make the kadhi, heat oil in the kadhai. Add the chopped onions and saute until brown. Add the ginger-garlic paste and green chilli and saute for 2 minutes.
• Add the turmeric, chilli and coriander powders and saute for a minute.
• Stir in the chopped tomatoes and cook for 10 minutes until the oil oozes out. Add 3 tablespoon water if the gravy is too thick.
• Steep the dumplings in the kadhi about 10 minutes prior to serving, and simmer. Garnish with coriander and garam masala.