Ingredients with Measurements:
- 2 cups of plain papadums
- 1 cup of finely chopped onion
- 1 cup of finely chopped coriander
- 2 tablespoons of vegetable oil
- 2 tablespoons of lemon juice
- 1 teaspoon of cumin powder
- 1 teaspoon of chilli powder
- 1 teaspoon of garam masala
- 1 teaspoon of salt
Special Equipment Needed:
- Frying pan
- Chopping board
- Knife
Step-by-Step Instructions:
1. Heat the vegetable oil in a frying pan over medium heat.
2. Add the chopped onion and fry until golden brown.
3. Add the chopped coriander and fry for a few minutes.
4. Add the cumin powder, chilli powder, garam masala and salt and fry for a few more minutes.
5. Add the lemon juice and mix well.
6. Remove from the heat and set aside.
7. Heat a separate frying pan over medium heat.
8. Add the papadums and fry until golden brown.
9. Serve the papadums with the onion and coriander chutney.
Time:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information:
Calories: 200
Fat: 8g
Carbohydrates: 28g
Protein: 4g
Substitutions for Ingredients:
- Onion: Shallots or garlic
- Coriander: Parsley or mint
- Vegetable oil: Olive oil or coconut oil
- Lemon juice: Lime juice or vinegar
Variations:
- Add other spices such as turmeric, cardamom, or fennel seeds to the chutney.
- Add other vegetables such as tomatoes, carrots, or peas to the chutney.
Tips and Tricks:
- Make sure to fry the papadums until they are golden brown and crispy.
- Make sure to fry the onion and coriander until they are golden brown.
Storage Instructions:
- The chutney can be stored in an airtight container in the refrigerator for up to 3 days.
- The papadums can be stored in an airtight container at room temperature for up to 1 week.
Reheating Instructions:
- The chutney can be reheated in a pan over medium heat.
- The papadums can be reheated in a pan over medium heat until crispy.
Presentation Ideas:
- Serve the papadums on a platter with the chutney in a bowl in the center.
- Arrange the papadums on a plate and top with the chutney.
Garnishes:
- Chopped fresh coriander
- Chopped fresh mint
- Chopped fresh chillies
Pairings:
- Rice
- Naan bread
- Samosas
Suggested Side Dishes:
- Raita
- Salad
- Pickles
Troubleshooting Advice:
- If the papadums are not crispy enough, fry them for a few more minutes.
- If the chutney is too spicy, add more lemon juice or a spoonful of sugar.
Food Safety Advice:
- Make sure to wash your hands before handling any food.
- Make sure to store the chutney and papadums in airtight containers.
Food History:
Papadum is a type of thin, crisp Indian flatbread that is traditionally served with chutney. It is believed to have originated in India over 2000 years ago.
Flavor Profiles:
This dish has a savory and spicy flavor with a hint of tanginess from the lemon juice.
Serving Suggestions:
- Serve as an appetizer or snack.
- Serve as a side dish with a main course.
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Region: Indian