Pitod Ka Saag

Chickpea flour dumplings in yogurt sauce. This is a very unusual vegetarian dish using yogurt and chickpea flour as the primary ingredients. The texture of the dumplings and complex mix of spices make a very interesting dish. This is good in the summer, served with steamed rice.

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Main Course

Spicy

Ingredients

1 lb 10 oz (750 g) plain Greek-style yogurt		1/2 tbsp cumin seeds
3 1/2 oz (100 g) chickpea flour		4 cloves
1 tsp salt		1 onion, finely chopped
1/2 tsp ground turmeric		7 oz (200 g) Greek-style yogurt
1/2 tsp sugar		2 tbsp ground coriander
1/2 tsp ground garam masala		1/2 tsp ground turmeric
1 in (2.5 cm) piece fresh root ginger, finely chopped		1/2 tsp red chilli powder
2 tbsp ghee		salt and sugar, as needed
1 tsp fennel seeds		2 green chillies, stalk removed and slit into 4
Pinch of asafoetida		1/2 in (1 cm ) piece fresh root ginger, in julienne
oil for frying		3/4 oz (20 g) coriander leaves, chopped
2 tbsp corn oil		Juice of 1/2 lemon

directions

Total:

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1
First make the dumplings. Whisk the yogurt and 16 fl oz (500 ml) water with the chickpea flour, salt, turmeric, sugar, garam masala and ginger in a bowl. Set aside.
2
Heat the ghee in a heavy pan, add the fennel seeds and saute briefly, then add the asafoetida and stir for 30 seconds. As the flavours are released, add the yogurt mix and cook, stirring constantly, for 20–25 minutes or until the mixture becomes thick and acquires the consistency of a soft dough. Remove from the heat and transfer to a greased 6 in (15 cm) square tray or tin. Chill in the fridge for about 30 minutes or until set like a cake.
3
To make the sauce, heat the oil in a saucepan over a moderate heat and add the asafoetida, cumin and cloves. When they begin to crackle, add the onion and cook for 5–8 minutes or until soft.
4
Meanwhile, whisk the yogurt with the ground coriander, turmeric, red chilli powder and salt. Add to the onions, stirring constantly, and keep stirring as the mixture comes to the boil again, to prevent the yogurt from splitting. Once boiling, add the green chillies and 7 fl oz (200ml) water. Bring back to the boil, then cook for about 5 minutes. Check the seasoning and add salt and sugar to balance the taste, if required. Finish with the fresh ginger, coriander and lemon juice. Keep hot.
5
Cut the dumpling “cake” into 1 in (2.5cm) squares. Heat some oil in a frying pan and, when hot, add the dumplings, a few at a time. Fry for a couple of minutes, until the dumplings have a crust. Serve on top of the hot sauce, or mix into the sauce and bring to a simmer before serving.

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Pitod Ka Saag

Ingredients

directions