In a bowl add Greek yogurt, chickpea flour, dish delicious blend, turmeric powder and water, mix well with the help of a whisker and once everything is mixed well keep aside until you prepare your masala.

For fritters, in a bowl add chickpea flour, rice flour, dish delicious , salt and pepper to taste and start adding water slowly to make a smooth consistency batter making sure batter isn’t too runny . It should be in a consistency where vegetables can get coated easily without dripping too much.  If you don’t have rice flour handy that’s fine skip adding this , you can still make fritters. Rice flour adds bit of crunch to the batter. (works like a starch) Shallow fry them in oil until crispy and leave aside. It will be hard to resist these so make sure you make a big batch, half for this dish and half for just having as a snack.

In a thick – bottomed cooking pot, add mustard oil or vegetable oil, on low medium heat , add  mustard seeds, or cumin seeds instead if not using mustard seeds or coriander seeds. Once seeds starts to splutter add minced garlic sauté until garlic becomes fragrant. At this stage you will notice spices are bringing lot of aroma on its own specially if you add crushed coriander seeds . Time to add chopped onions and fry onions until golden brown in color. For this recipe I like onions to be more brown in color rather then just keeping pink. golden brown garlic and golden brown onions brings lot of aroma and taste to this dish but make sure not to burn. so keep the flame on medium heat and spatula moving time to time.

Once you see onions are golden brown  add your yogurt mixture along with additional 4 cups of water to it, give a good stir and add salt and pepper according to your taste, add garam masala blend, dish delicious blend and give another good stir and switch heat on lower flame. Cook this mixture for 15 – 20 minutes until the sauce starts thickening, you can additional 1 cup water if you see its thickening faster, this dish gets more tastier if you cook it for a longer time and on simmer.  You are more than welcome to add ghee at this stage . No Indian dish is complete if you don’t add ghee but if you prefer butter then don’t hesitate .

Once sauce is ready add your fritters in the sauce or serve it as shown in the images . If you add your fritters in the sauce, fritters soaks all the flavors of the sauce but I love my fritters served on top when I am making vegetable fritters this way as I love to enjoy the flavors separately . If I make round ball shape fritters then I prefer dunked into the sauce. Hope it makes sense. If you see on my Instagram video you can see the sauce texture and don’t worry about knowing how will you know the sauce is cooked . In 15- 20 minutes chickpea flour will get cooked and sauce will get thicker, flavors will get stronger  and you know its ready . You can add water according to your liking. This dish can easily feed 6 people if its runny in consistency and if its thick then 4 and also depends how big is your appetite .
Garnish it with coriander leaves and serve it with steamed basmati rice or black rice or naan bread and enjoy