Garbanzo Bean Bites in Curry
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Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 20 min.
Ready in
Ingredients
for
- Ingredients
- 1 cup Yogurt
- 2 Tbsps Oil
- 1 Tbsp Cumin
- 2 Tbsps fresh ginger (grated)
- 2 Tbsps Fenugreek seed powder
- 2 ½ cups Chickpea flour
- 1 pinch baking soda
- For the sauce
- 2 Tbsps clarified butter
- 2 cloves
- 1 Cinnamon stick
- 2 bay leaves
- 1 Tbsp Curry powder
- 1 pinch Asafoetida
- 1 tsp ground cilantro
- 1 tsp Chili flakes
Preparation steps
1.
Mix 1/3 of the yogurt with the oil, 1/2 tbsp cumin seeds, the grated ginger, fenugreek and 125 ml/4 fl oz/ 1 cup water.
2.
Mix together the chickpea flour, baking soda and salt and knead into the yogurt mixture. If necessary add some more flour or water. Knead until a firm dough is formed.
3.
Shape the dough into long sausages each approx. 2 cm/1" in diameter.
4.
Cut the dough strands into pieces approx. 2 cm/1" long and then cook in boiling salted water for approx. 15-20 minutes
5.
Drain and set aside, but keep the water.
6.
For the sauce heat the clarified butter and roast the remaining cumin seeds, cloves, cinnamon stick and the bay leaves.
7.
Add the curry powder and the asafoetida. Reduce the heat and stir in the coriander, remaining yogurt and 375 ml/13 fl oz of the left over water used for boiling.
8.
Add the chili flakes, season with salt and allow to cook. Lay the chickpea/garbanzo bean dumplings in the sauce.
9.
Serve garnished with coriander leaves and chopped chillies.
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