Sift the chickpea flour, baking soda, and salt into a bowl.
Add the ginger, cilantro, yogurt, and ghee.
Add 1 tbsp of water at a time and knead the ingredients to make a firm, pliable dough.
Divide this into equal portions. I got 9 of them.
In a separate bowl mix the paneer, chili, and ginger.
Meanwhile, heat the oil for frying the dumpling.
Now, flatten the chickpea flour balls and place a small amount of the paneer filling into the middle of the chickpea flour balls and press them. Fold and shaped the ball into croquette/elongated oval-shaped dumplings.
Deep fry these dumplings until they turn light golden. Remove them from the oil and keep them on paper towels to drain the excess fat.
Add the dry spice mix to the whisked yogurt along with salt, hing and mix well.
Heat a pot or pan and add the ghee. When the ghee is hot, add the cumin seeds, and fenugreek seeds.
Let it fry for a minute and reduce the heat and add the yogurt mix.
Add the turmeric and 1 cup of water and cook over medium flame for 4 to 5 minutes.
Now slowly add the fried dumplings. Cover and let it simmer for 10 minutes.
Garnish it with cilantro and serve hot.
The original recipe calls for dried fenugreek leaves to garnish but I skipped that.
I used 2% Greek yogurt for this recipe. Adjust the spices and salt as per your preference.
Also, adjust the water according to your consistency preference.