Ingredients with Measurements:
- 4 Papadums
- 2 tablespoons of fresh mint leaves, finely chopped
- 2 tablespoons of fresh coriander leaves, finely chopped
- 2 tablespoons of plain yogurt
- 1 teaspoon of cumin powder
- 1 teaspoon of black salt
- 1 teaspoon of chaat masala
- 1 teaspoon of red chili powder
- 2 tablespoons of lemon juice
Special Equipment Needed:
- Mortar and pestle
- Mixing bowl
Step-by-Step Instructions:
1. Take the papadums and roast them on a hot pan until they are lightly browned and crisp.
2. In a mortar and pestle, grind the mint and coriander leaves together until they are a paste.
3. In a mixing bowl, combine the yogurt, cumin powder, black salt, chaat masala, red chili powder, and lemon juice.
4. Add the mint and coriander paste to the yogurt mixture and mix until everything is well combined.
5. Spread the chutney mixture on the papadums and serve.
Time:
Preparation Time: 10 minutes
Cooking Time: 5 minutes
Temperature: None
Serving Size: 4
Nutritional Information:
Calories: 90
Fat: 0.5g
Carbohydrates: 16g
Protein: 3g
Substitutions for Ingredients:
- Mint leaves: basil leaves
- Coriander leaves: parsley leaves
- Plain yogurt: Greek yogurt
Variations:
- Add diced tomatoes to the chutney mixture for a more flavorful and colorful dish.
- Add chopped onions to the chutney mixture for a more savory flavor.
Tips and Tricks:
- Make sure to roast the papadums on a medium-high heat to ensure they are crisp and lightly browned.
- If the chutney mixture is too thick, add a tablespoon of water to thin it out.
Storage Instructions:
This dish can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the papadums in a hot pan until they are warm and the chutney mixture is heated through.
Presentation Ideas:
Serve the papadums on a plate with a side of lemon wedges for a bright and flavorful presentation.
Garnishes:
Garnish with a sprinkle of chaat masala and a few sprigs of fresh mint leaves.
Pairings:
This dish pairs well with a cold beer or a glass of chilled white wine.
Suggested Side Dishes:
This dish can be served with a side of steamed basmati rice or a vegetable salad.
Troubleshooting Advice:
If the chutney mixture is too spicy, add a tablespoon of honey to balance out the flavors.
Food Safety Advice:
Make sure to use fresh ingredients and store the dish in the refrigerator to ensure food safety.
Food History:
Papadum is a type of flatbread that originated in India and is often served with chutney.
Flavor Profiles:
This dish has a savory and spicy flavor with a hint of tartness from the lemon juice.
Serving Suggestions:
This dish can be served as an appetizer or a snack.
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Region: Indian