March 14, 2013
The papadum dough is just lentil flour with some spices. It's real dry and crusty at first, but after you knead the crap out of it, it smooths out a bit. Split it into 16 equal pieces. Then roll each one out as thin as you can. This was only the start, they got way thinner. When I was looking up recipes during lunch to make these that same night, I suddenly realized that most Indian recipes require them to sit out in the sun for a few hours to dry, a tough feat in Boston during a snowstorm! I simulated this in the oven on low for 3 hours and it worked great. I suppose you could make these smaller, but I made them the normal size and just broke them up before frying. They only need about a minute in the hot oil. After the chips were ready, I made some chutneys for dipping. This was an onion and tamarind one. A nice thick consistency. This chutney was just a bunch of cilantro, peppers, and garlic in a food processor. You guys definitely know this one, it's one of the most common. Chicken tikka as the nacho topping, cause duh. Lay out your chips so they are ready for the toppings. Then just load it up! After broiling, they pretty much look the same, cause paneer doesn't really melt well. The other chutneys are a mango one with some raw onion, and a tomato one with yogurt and cucumber, and mint. These tasted just how they were supposed to. Like Indian nachos! The homemade papadum were easier than I expected and tasted great.Green Chutney - cilantro, garlic, ginger, green chile, onion, lemon, food processor.
Tomato Chutney - Tomato, cucumber, mint, onion, garlic, ginger, yogurt, rough chop.
Mango Chutney - Mango, onion, garlic, ginger, vinegar, food processor.
Tamarind/onion chutney - Tamarind pulp, browned onion, ginger, garlic, honey, water.
- 3 Cups Urad Dal Flour
- 1/2 Teaspoon Garam Masala
- 1/4 Teaspoon Asafoetida
- Curry Powder
- Paneer Cheese
- Chutneys listed above
- Mix a half cup of water in with the flour and spices until it starts to come together. It will be really dry. Add a little more water if you think you need to, but it is supposed to be very dry. Knead the mixture to make it smooth, it will take a good 10-15 minutes. Cut it into 16 equal pieces and roll them out one by one as thin as you possibly can. Lay them out on baking sheets and cook as low as you can for about 3 hours to dry out. Break them into jagged pieces and fry for about one minute until crispy. To make your chicken tikka, marinate boneless skinless chicken thighs in yogurt , garlic, ginger, and a preferably homemade curry powder for at least a few hours or even better overnight. Grill the chicken on a medium heat to brown on the outside but render the fat and fully cook through. Chop the chicken, grate some paneer, and assemble your nachos. Broil to heat them up and brown a little, but the cheese isn't really gonna melt. Stack up your nachos and serve with the chutneys.