Serves 4-6
Kosher salt, to taste
1 cup chickpea flour
1/2 cup finely chopped cilantro
1/3 cup canola oil, plus more for frying
1/4 cup plain yogurt
2 serrano chiles, stemmed, seeded, and minced
1 large white onion, minced
2 tsp. coriander seeds
1 tsp. black mustard seeds
1 tsp. cumin seeds
8 curry leaves
3 dried chiles de arbol
1 15-oz. can whole peeled to-matoes, crushed
1/2 tsp. ground turmeric
1 2" piece ginger, peeled and grated
1/4 cup finely chopped cilantro
Cooked basmati rice
- Boil a 6-qt. saucepan of salted water. Mix flour, cilantro, 'A cup oil, yogurt, half each of the scrranos and onions, plus salt in a bowl to make a dough. Divide and roll dough into four 4"-long logs. Add to water; sim-mer) covered, until firm, 4-6 min-utes. Transfer to paper towels. Wipe pan dry; add enough oil to reach a depth of 2". Heat until a deep-fry thermometer inserted in the oil reads 3500. Slice rolls into 11/2" dumplings; fry until crisp, 2-4 minutes; drain.
- Heat remaining oil in a 4-qt. saucepan over medium-high heat. Add coriander, mustard and cumin seeds, curry leaves, and dried chiles; cook until seeds pop, 1-2 minutes. Add remaining serranos and onions, plus tomatoes, turmeric, and gin-ger; cook until caramelized, 5-7 minutes. Add 1 1/2 cups water; bring to a boil. Reduce hear to medium; cook until (I, ick, 6-8 minutes. Add dumplings and salt; heat. Garnish with cilantro. Serve with rice.