- ¾ cup of gram flour
- 1 cup of thick yogurt
- 2.5 cups of water
- ¼ cup of sliced onions
- 4 sliced cloves of garlic
- 2 bay leaves
- 3 cloves
- 1 black cardamom
- ½ tsp turmeric powder
- ½ tsp red chilli powder
- ½ tsp garam masala powder
- ¼ tsp cumin seeds
- ¼ tsp mustard seeds
- 2 to 3 whole dry red chillies
- 2 tsp dry fenugreek
- Lemon juice if required
- Salt to taste
- Cilantro for garnishing
Ingredients for dumplings
- 1.5 cups gram flour
- ¼ finely chopped onion
- 3 green chili, finely chopped
- ½ finely chopped chicken
- ½ tsp red chili powder
- 1 tsp crushed dry coriander
- ½ tsp baking powder
- Salt to taste
- 1 cup of water
Ingredients for tarka
- 4 tbsp oil or butter
- ½ tsp cumin seeds
- ¼ tsp red chili powder
- ¼ tsp turmeric powder
Method for dumpling
- Heat oil for deep frying in a small deep frying pan, so there is less wastage.Mix all the ingredients for dumpling until it forms a smooth batter.Once oil is heated, drop the batter by spoonfuls (about 1 tbsp) into the oil.
- Add the remaining portions of the batter one by one in batches.Remove from oil when the dumplings have become medium brown and crisp. Drain on a paper towel or absorbent tissue. Keep aside.
- Method for Karhi.Beat the curd well.Add 1.5 cups gram flour and other ingredients and beat well.Heat the curd mixture.
- Allow the mixture to boil on medium high heat for a few minutes.You will see karhi thickening, stir occasionally to keep it from sticking to the bottom.
- Add a little more water if required.Consistency of mixture depends on yogurt one uses.Karhi has to be of pouring and smooth consistence and it will have a shine to it.Add the dumplings into the karhi mixture and simmer for about 5 minutes and stir occasionally.
- For tarka and garnishing.In a small saucepan, heat 4 tbsp oil.Add ¼ tsp chili powder, ¼ tsp turmeric and ½ tsp cumin seed.Pour over karhi when ready to serve and garnish with cilantro.
- Your Punjabi Chicken Dumpling Karhi is ready to serve.
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