Consider this an overdose of chickpea flour, chickpea flour dumplings in a chickpea yogurt soup, the balance of flavors lies in the contrast of fennel seeds in the soup and a hint of bitter dried fenugreek leaves in the dumpling. <br />Yogurt based curries are part & parcel of almost every subset of Indian cuisine, the gujrati version is flavored with cardamom, cloves and sugar, the south indian one is thickened with a coconut paste and so on. <br />This version is a Punjabi version but spiced wit a classic East Indian Bengali tempering of Panch phoron spice blend

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