Thursday, January 19, 2012

Masala papad Masala popadums with tomato and green chili

Masala papad Masala popadums with 
tomato and green chili

Serves 6
2 tsp ground cumin
3 tomatoes
1 onion, finely chopped
2 fresh green jalapeño or serrano chilies, seeded and finely chopped
1 tsp medium-hot red chili powder
juice of 2 limes
½ bunch of fresh cilantro leaves
12 popadums or about 24 mini popadums
(use freshly cooked or store-bought)
salt and freshly ground black pepper
textures, temperatures, and contrasting flavors. This simple example has all of those elements present to delicious effect, and you can make this dish while preparing the rest of the ingredients for a larger meal. It is then simply scattered over the popadums before serving.
The secret to this dish is that it must be eaten right away  otherwise the popadums will become soggy. Alternatively, use another Indian-style bread such as naan, to make the snack a bit more substantial.
Put the ground cumin in a small dry frying pan, and toast over medium heat for about 2 minutes until fragrant.
Halve the tomatoes, remove the seeds, and cut the flesh into a fine dice. Mix the tomato and onion in a bowl with the green chilies. Season well with
salt and pepper. Add the toasted cumin powder and the chili powder, then stir in the lime juice. Scatter over the cilantro leaves and gently stir through.
When ready, scoop some of the mixture onto each of the popadums, and serve at once.

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