Made these dumplings using a teaspoon of dried chilli and a tablespoon of picked, fresh thyme leaves in place of the pickled chilli and parsley specified in the recipe – found the dough to be very sticky so worked in quite a bit of flour to make the kneading manageable. Similarly, replaced the dill in the yoghurt sauce with thyme and some snipped chives.
Khool Dumplings
cook in shorts 
Reblogged this on Chef Ceaser.