Dahi Barey (Yoghurt Dumplings)

I like my food like I like my Bollywood movies – all singing, all dancing and bursting with rich colours!  The first time I saw this dish it looked like a black and white silent movie in comparison – bland.  However, in the same way I was surprised to find myself entertained during a Charlie Chaplin movie, the first bite of this dish threw me completely.  I hadn’t anticipated the subtle spicy kick that accompanied every mouthful....I loved it!

In regions of Pakistan (and other South Asian countries I assume), this is traditionally prepared during Ramadan, Eid or when entertaining guests in general.  Chana Chaat (Chick Pea Salad) goes well with this dish, as do other starter dishes like Samosas, Pakoras, Kebabs etc.  Here’s my take on the dish....

Serves: 10-15 depending on serving size

Prep/Cooking Time: approx 80 minutes

Ingredients:

(To make the Barey – dumplings)

1 cup gram flour
¼ tsp jeera (cumin powder)
¼ tsp salt
2 pinches bicarbonate of soda
¼ tsp *chaat masala
¾ cup water

Pan of oil – for deep frying

Bowl of water – for soaking once fried

(To make the Dahi – yoghurt)

600g plain yoghurt
½ cup water
1 tsp salt
1 tsp sugar
2 tsp cumin seeds
¼ tsp chilli powder
¼ tsp *chaat masala

(To Garnish)

¼ tsp chilli powder
¼ tsp *chaat masala

*Chaat Masala can be found in most stores selling South Asian spices.  It contains a combination of spices including dried mango and asafetida.  Don’t be alarmed by the pungent smell when you first cut open a packet – it’s not as potent when put on food and has a great spicy kick to it!

Preparation:

Combine all the Barey (dumpling) ingredients together in a bowl and whisk thoroughly to remove any lumps. Set aside for 30 minutes.

While Barey mixture is set aside, prepare the Dahi (yoghurt) by emptying yoghurt into a large mixing bowl.  Add the water gradually while whisking.  Stop adding water when the yoghurt is less thick but not too runny.

Roast the cumin seeds in a dry pan and add to the Dahi mixture.  Add the salt, sugar and spices.  Cover the bowl and place in fridge to chill.

When the 30 minutes are over for the Barey mixture, heat a pan of oil for deep frying.  When the oil is hot add spoonfuls of mixture to the oil (allowing adequate space between each dumpling).  Turn over several times and remove from oil after approx 3-5 minutes.  Set dumplings aside to cool a little.

  

Once the dumplings are cool, place them in a bowl of water.  This makes them porous and able to absorb the yoghurt later.  Leave to soak for approximately 15 minutes.

Take out the yoghurt mixture from fridge and place next to serving dish.  Add some of the yoghurt to form a layer at the bottom of the dish. Then place a dumpling in your palm above the bowl of water and squeeze out the water gently by placing your other palm on top.  Place the dumpling in the yoghurt and repeat process until you have covered the first layer of yoghurt.  Add another layer of yoghurt on top, covering all the Bareys and repeat process.

  

(You may need a second dish as two layers is enough with yoghurt on top – that’s what I did!)

To garnish, sprinkle chilli powder and chaat masala on top of the final layer of yoghurt to add a little colour and spice.

Enjoy it on its own or with other starter dishes such as Chana Chaat, Samosas or kebabs.  You can even eat it alongside your rice and curry dishes.