Ingredients:

* 180 ml Water
* 300 gms Besan
* 2 tsp ground Cumin
* ½ tsp Baking powder
* Salt according to taste
* Vegetable Oil for deep-frying

Curd Sauce
* 2 tsp Sugar
* 1 tbsp Ghee
* 60 ml Water
* 500 ml Curd
* 2 tbsp Lemon juice
* 1 tsp ground Cumin
* 2 tsp Garam Masala
* 1 tbsp grated Ginger
* 1 tsp Coriander seeds
* Salt according to taste
* 4 pods Garlic, crushed
* 1 tsp Turmeric Powder
* ¼ tsp Fenugreek seeds
* ¼ cup chopped Mint leaves
* 2 tbsp chopped Coriander leaves

Method:

1. Sift besan, baking powder, cumin and salt into medium bowl; gradually whisk in enough water to make the thick batter. Cover and keep aside for about 30 minutes.
2. Heat oil in a frying pan to smoking point, reduce to medium heat.
3. Drop spoonfuls of batter into the oil . Fry 5-6 pieces at a time till golden brown and crisp on both the sides. Drain dumplings on absorbent paper.
4. Just before serving, stir dumplings into curd sauce.
5. For Curd sauce, heat ghee in a medium pan, cook garlic and all spices stirring until fragrant.
6. Reduce heat to simmer, gradually whisk in combined curd, juice and water with remaining ingredients until just heated through.
7. Stir dumplings into curd sauce and serve.

Serves: 4 to 6