Add the onion, salt, pepper, coriander, cumin, turmeric and oil to the bowl of a food processor. Blend together until finely chopped.

In a medium bowl, combine the onion mixture with the turkey and chickpea flour. Use your hand to mix it all together while slowly adding the water. The dough should feel playdough-like, and your fingers should leave a mark on the dough if pressed.

Add the ground cardamom and mix again. Let the mixture sit, covered, in the fridge for 1-2 hours.

Bring water to a boil in a large pot. Add the chicken consomme and whole cardamom pods. Shape the gondi into small, 1½” balls (use a small bowl of water to dip your fingertips into and help you shape, if needed) and gently drop them in the pot, one at a time, while the water remains at a boil.

Once all the gondi have been added to the pot, lower the flame to a very low heat and cook the gondi, simmering, for at least an hour, until ready to eat. Serve ladled with broth the gondi were cooked in, so the gondi don’t dry out.