For the dumplings:
200g / 7 oz urad dal (white lentils)
2.5cm / 1-inch piece ginger, peeled and finely grated
2 green chillies, chopped
30g / 1¼ oz sultanas, chopped
1 teaspoon black pepper
pinch baking powder
1 teaspoon salt, or to taste
vegetable oil, for deep-frying
For the papdi:
180g / 6 oz plain flour
1 teaspoon carom seeds
2 tablespoons vegetable oil, plus extra for deep-frying
For the yoghurt:
400g / 14 oz thick natural yoghurt
40g / 1½ oz granulated sugar
40g / 1½ oz runny honey
½ teaspoon salt, or to taste
100g / 3½ oz cooked chickpeas
1 teaspoon chilli powder
1 teaspoon amchoor (dried mango powder)
½ teaspoon ground cumin
few sprigs coriander, chopped
1 teaspoon salt, or to taste
Mint and coriander chutney
2 tablespoons pomegrante 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 tablespoonfuls 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 / 3 fl oz 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