Bhajia wari Kadhi or Yogurt Soup with Dumplings

For the Bhajia / Pakore or Dumplings

2 cups chickpea flour
1/4 tspn ajwain
water; enough to make a thick batter
¼ tspn sodium bicarbonate
1/2 cup chopped methi / fenugrek leaves
salt to taste
oil for frying

For the kadhi

2 cups yogurt
4 cups water
3 tbspn chickpea flour
1 tbs. cooking oil
1 tspn mustard seeds
1/2 tspn cumin seeds
4-5 curry leaves
2 green chillies slit horizontally
1 tomato; blanched, peeled and chopped
½ tspn tumeric
1 tspn red chillli
salt to taste
2 tbspn chopped coriander

Method -

1. Mix all the bhajia / dumpling ingredients in enough water to make a thick paste.
2. Heat the oil in a karai or deep saucepan.
3. Place the spoonful of the mixture in hot oil to fry until brown.

For the kadhi

1. Mix the yogurt, chickpea flour salt and water, whisk until all the flour is dispersed.
2 Heat the oil in a pan, add the mustard and cumin seeds, curry leaves and green chillies.
3. Add the chopped tomatoes, stir and cook for 2 minutes, add the tumeric and chilli powders, mix and cook for a few minutes.
4. Add the yogurt mixture, bring to boil and simmer for 10 minutes
5. Add the bhajia / pakore or dumplings and coriander, mix and simmer for a further 5 minutes. serve with chapattis or rice