Savory Chickpea Dumpling Stew (Karhi)

1. Prepare the Karhi Base

Begin by sifting ¾ cup of chickpea flour into a bowl and mixing it with 2 cups of buttermilk and 5 cups of water to ensure a smooth, lump-free mixture.

2. Heat the Oil and Add Spices

Heat 2 tablespoons of vegetable oil in a heavy-bottomed pot over medium heat. Add a pinch of ground asafetida, ¼ teaspoon each of whole fennel seeds, cumin seeds, black mustard seeds, and ⅛ teaspoon of fenugreek seeds. If available, add ¼ teaspoon of black onion seeds (kalonji) and 2–3 whole dried hot peppers. Stir until the seeds and peppers darken.

3. Add Turmeric and Chickpea Flour Mixture

Add 1 teaspoon of ground turmeric and the chickpea flour mixture to the pot. Bring it to a boil, then reduce the heat and let it simmer for about an hour.

4. Prepare the Pakoris Batter

In a bowl, sift 1 cup of chickpea flour and mix it with ½ teaspoon each of baking powder, salt, and ground cumin. Slowly add water to form a thick, dough-like batter.

5. Fry the Pakoris

Heat enough vegetable oil for deep frying in a deep pan over medium heat. Drop the batter by teaspoonfuls into the hot oil, frying the pakoris in batches for about 6-7 minutes each. Transfer the pakoris to a bowl of warm water for a brief soak, then gently squeeze out the excess water.

6. Add Pakoris to the Karhi

Ten minutes before serving, add the pakoris to the simmering karhi. Let them simmer for another ten minutes to absorb the flavors.

7. Season the Karhi

Season the karhi with 1½–2 teaspoons of salt and 2–3 tablespoons of lemon juice. Allow it to simmer for an additional 10 minutes. Serve hot with plain rice.