Chickpea and yoghurt soup

November 07, 2015

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  1. 4-5 cups (approx 1 litre) water
  2. 3 tablespoon plain or chickpea (gram) flour
  3. 2 tablespoon plain yoghurt
  4. salt to taste
  5. 1 cup chickpeas, boiled
  6. 1 tablespoon butter
  7. 1 tablespoon dried mint
  8. 1 teaspoon red chilli powder
  9. pinch of asafoetida (optional)


  1. Heat the water in a pan.
  2. Mix the flour and yoghurt in a bowl until smooth. Take one cup of warm water from the pan, add to the flour and yoghurt; mix until smooth.
  3. Return the mixture to the pan of warm water, add salt and stir constantly on medium heat for about 10 minutes.
  4. Add the chickpeas. Stir constantly until it comes to the boil then turn off the heat.
  5. Put the butter, dried mint, chilli powder and asafoetida into a separate pan and melt.
  6. Pour the melted butter onto the soup and serve.