Recipe for Punjabi Dumplings in Yoghurt Sauce 
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Yield:
1 servings
Ingredients:
Amount Ingredient
300 gm Chickpea flour
2 tsp Ground cumin
180 ml Water
1/2 tsp Bicarbonate of soda
1 tsp Salt
Vegetable oil for deep fat frying
----------------- YOGHURT SAUCE ----------------
1 tbl Clarified butter
4 x Garlic cloves, crushed
1 tbl Ginger, freshly grated
1/4 tsp Fenugreek seeds
1 tsp Coriander seeds
2 tsp Garam masala
1 tsp Ground cumin
1 tsp Ground turmeric
500 ml Natural yoghurt
2 tbl Lemon juice
60 ml Water
1 tsp Salt
2 tsp Caster sugar
50 gm Mint leaves, fresh
Instructions:
Instructions: Dumplings: Prepare and heat the deep fat fryer. Sift the chickpea flour with the soda, cumin and salt into a medium bowl. Gradually whisk in enough water to make a thick batter. Cover and leave to rest for 30 minutes.

Deep fry a tablespoon of batter in hot oil until golden brown then drain on kitchen paper.

Just before serving, mix the dumplings in the yoghurt sauce.

Yoghurt Sauce: Heat the clarified butter in a medium pan.

Cook the garlic and all the other spices, stirring until fragrant.

Reduce the heat and add the water, lemon juice, sugar, 1/2 the salt and finally the yoghurt.

Mix the ingredients thoroughly but do not beat.

Mix with the dumplings. Place into a serving dish and coat with fresh chopped mint and coriander leaves.

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