Lentil dumplings with fried pastry, yoghurt and pomegranate seeds – recipe

Bhalla papdi chaat is only one delicious dish in the glittering multiverse of foods to be found in Delhi. Serves 4 For the dumplings 200g urad dal (white lentils) 2.5cm piece ginger , peeled and finely grated 2 green chillies , chopped 30g sultanas , chopped 1 tsp black pepper A pinch of baking powder 1 tsp salt , or to taste Vegetable oil , for deep-frying For the papdi 180g plain flour A pinch of salt 1 tsp carom seeds 2 tbsp vegetable oil , plus extra for deep-frying For the yoghurt 400g thick natural yoghurt 40g granulated sugar 40g runny honey ½ tsp salt , or to taste 100g cooked chickpeas 1 tsp chilli powder 1 tsp amchoor (dried mango powder) ½ tsp ground cumin A few sprigs of coriander , chopped 1 tsp salt , or to taste Tamarind chutney Mint and coriander chutney 2 tbsp pomegranate seeds First, make the dumplings. Rinse the lentils under cold water running water, then drain and leave to soak in fresh cold water overnight. Drain the dal, put in a blender or food processor and blend to a thick smooth paste – try not to add any water, but if necessary, add a spoonful at a time so that the paste remains thick. Transfer the dal paste to a bowl, add the ginger, chillies, sultanas, crushed black peppercorns, baking powder and salt and mix well. Heat enough oil for deep-frying in a wok or deep saucepan to 160C/325F, or until a cube of bread browns in about 60 seconds. Carefully drop tablespoons of the mixture into the oil, and deep-fry over a medium heat until golden brown. Remove and drain on kitchen paper. Immerse the fried dumplings in hot water for 2–3 minutes until soft, then drain and squeeze out any excess water. Leave to cool. Now make the papdi. Sift the flour and salt into a large bowl, add the carom seeds and mix together, then stir in the oil. Make a well in the centre, add 80ml water and gradually mix in to make a firm dough. Knead until well combined, then cover and leave to stand for 30 minutes. Meanwhile, for the yoghurt, put all the ingredients in a large bowl, add 125ml / 4 fl oz and whisk together until smooth. Cover and refrigerate until ready to serve the dish. Divide the dough into 4 equal-sized pieces. Roll out each piece of dough thinly on a lightly floured surface, prick with a fork and then cut into small squares. Reheat the oil in the wok or saucepan to 180C/350F, or until a cube of bread browns in 30 seconds. Add the papdi, in batches, and deep-fry until crisp and golden brown. Remove with a slotted spoon, drain on kitchen paper and leave to cool. To assemble, mix together the papdi, cooked chickpeas, chilli powder, amchoor, cumin, coriander and salt. Put the dumplings in a serving bowl, pour over a quarter of the yoghurt and neatly arrange the chickpea mixture on top, then pour over the remaining yoghurt. Spoon the chutneys on top of the yoghurt and scatter with the pomegranate seeds. • This recipe is taken from Food of the Grand Trunk Road – Recipes of rural India, from Bengal to the Punjab, by Anirudh Arora and Hardeep Singh Kohli (New Holland, £19.99). Order a copy for £15.99 from the Guardian bookshop