Gondi

Method

1. Put 350 ml of chicken stock in a small saucepan with 0.5 onion cut into quarters, 0.25 tsp of the turmeric and 0.25 tsp of the salt. Bring to the boil, skim, then lower to a bare simmer and cook uncovered for 15 minutes while you make the gondi.
2. Grate the remaining 0.5 onion on the fine side of a box grater and squeeze it firmly in your hand or in a cloth to remove the juice — wet onion will make the dumplings fall apart. Put the dry pulp in a bowl with 100 g of minced chicken and work it together with your fingers until smooth and pale.
3. Add 55 g of chickpea flour, 0.5 tsp of ground cardamom, 0.25 tsp of turmeric, 0.25 tsp of black pepper, 0.5 tsp of salt and 1 tbsp of vegetable oil. Knead hard with one hand for a full 5 minutes, slapping the mixture against the side of the bowl, until it forms one sticky, elastic paste that holds together in a lump.