Delicate dumplings of spiced hung yogurt and water chestnut flour shallow-fried crisp, served in a light, tangy cumin-tomato broth.
Lunch · 20 min prep · 15 min cook · serves 4 Newly added
Ingredients
- 1 cup curd (yogurt) , thick hung yogurt, drained in cheesecloth overnight
- 1/4 cup singhare ka atta (water chestnut flour)
- 1 green chili , finely minced
- 1 tbsp ginger , finely minced, divided
- 1.5 cups oil , for shallow-frying
- 2 tomato , pureed smooth
- 1 tbsp ghee
- 1 tsp cumin seeds
- 1/4 tsp hing (asafoetida)
- 1/2 tsp amchur (dried mango powder)
- 1 cup water
- 1 tsp salt
Preparation
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In a bowl, gently combine the thick hung curd, singhare ka atta, minced green chili, half the minced ginger, and 1/2 teaspoon salt into a delicate dough.
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Gently roll the curd mixture into small 1-inch spherical dumplings.
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Heat the oil in a shallow skillet over medium heat; fry the dumplings in batches for 3 minutes until golden-brown and crisp on the outside; drain with care.
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Heat the ghee in a saucepan; bloom cumin seeds, remaining ginger, and hing.
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Add the pureed tomatoes, amchur powder, remaining 1/2 teaspoon salt, and 1 cup of water.
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Simmer over medium flame for 8 minutes into a light, tangy tomato broth.
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Arrange the delicate hung curd dumplings in shallow serving bowls.
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Ladle the hot spiced tomato broth over the dumplings immediately before offering.
In the tradition
In the Pushtimarg Haveli tradition of Nathdwara and the Braj region, Dahi Ke Kofte are prepared during sacred festivals. Draining cultured yogurt overnight removes the acidic whey, leaving sweet, dense milk solids that crisp delicately when bound with water chestnut flour and fried.
Sources & further reading
- Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking , Yamuna Devi (Page 272, Yogurt Dumplings in Tomato Broth)
Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.