Chickpea Dumpling Masala
500g chickpea flour (besan)
2 medium onions, sliced
10 garlic cloves, minced
1 tsp cumin seeds
2 tbsp mustard oil
1 tsp salt
2 tsp cumin and coriander seeds paste
1 tsp garlic paste
1 tsp ginger paste
½ tsp garam masala
½ tsp turmeric
½ tsp chili powder
4 cups water
Mix the chickpea flour, and salt wìth enough water to make a thick paste.
Heat the mustard oil in a medium pan.
Put sliced onions and garlic and fry for 5 minutes.
Add the cumin seeds and fry for 5 minutes.
Add the chickpea paste and cook stirring till it becomes thick.
Remove chickpea mixture from the pan and spread evenly in a thick layer on a large dish.
Cut chickpea layer into equal size squares.
Heat 200g ghee in a medium pan on medium-high heat.
Fry the chickpea pieces 4 or 5 at a time and remove from pan when golden. Cook the remaining dumplings in the same way in about 20 minutes and remove from pan.
Add the remaining ghee in the pan.
Add the ginger, garlic paste, turmeric, chili powder and cumin coriander paste in the pan.
Add salt and pour 4 cups water in the pan. Cook for 5 minutes.
Put the chickpea dumplings in the pan and cook on low heat for 20 minutes.
Stir in the garam masala and cook for 5 minutes. Remove from pan and serve with roti or naan.