Chickpea Balls in Spicy Sauce

Ingredients

• 250 g yogurt
• 2 tbsp oil
• 1 tbsp cumin seeds
• 30 g freshly grated ginger
• 2 tbsp dried fenugreek
• 325 g chickpea flour
• 1 tsp Baking Soda
• Salt
• 2 cloves of peppercorns
• 2 tbsp clarified butter
• 1 cinnamon stick
• 2 Bay leaves
• 1 tbsp curry powder
• 1 tsp ground coriander
• 1 tsp dried chili flakes
• Salt
• 2 tbsp chopped cilantro
• 3 cm ginger

Instructions

1. 1.

   Stir about one third of the yogurt with the oil, ½ tbsp cumin seeds, grated ginger, fenugreek and 125 ml water. Mix chickpea flour with baking soda and salt, knead into a firm dough; add more water or flour if needed. Shape dough into strands about 2 cm wide. Bring plenty salted water to boil in a large pot. Cut strands into ~2 cm pieces and simmer for 15–20 minutes. Drain, let rest, reserve cooking liquid.

2. 2.

   For the sauce toast remaining cumin, peppercorns, cinnamon and bay leaves in clarified butter. Add curry powder and asafoetida, reduce heat, then stir in coriander, remaining yogurt and 375 ml reserved cooking liquid. Add dried chili flakes, season with salt, simmer briefly. Place chickpea balls into sauce and let soak for about 10 minutes. Garnish with cilantro before serving. Peel ginger and cut into thin strips to garnish the dish.