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Sunday, February 12, 2012

Masala papad Masala popadums with tomato and green chili


Masala papad Masala popadums 
with tomato and green chili
2 tsp ground cumin
3 tomatoes
1 onion, finely chopped
2 fresh green jalapeƱo 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
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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