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Lentil Cracker x Bruschetta Chaat 🌿 🍅

 

 
 
 
 
 
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A post shared by Vegefied (@vegefied) on

 

This appetiser is a unique fusion recipe that has its roots in Indian street food (esp since we won’t be eating on the streets for very very long 😭) @gourmetised has elevated the cracker (which is vegan, protein rich, non fried) and thrown on a cherry tomato topping (which can be ground into a yummy chutney to have with literally anything you want to Indian-ize). It makes for a perfect starter for parties and the crackers can be enjoyed as team time snack too!

Ingredients:

For the cracker – makes 8 crackers

1/4 cup whole wheat flour
1/4 cup rice 🍚 flour
1 tsp baking powder
1/2 tsp red chilli 🌶 powder
Salt to taste
1 tbsp roasted peanuts 🥜
2 tbsp roasted gram dal or daaliya
2 tsp sesame seeds
1 tbsp desiccated coconut (optional)
6-8 curry leaves 🌱
2 tsp warm oil
1/4 cup water

Method:

1. Coarsely pulse the dal, peanuts, coconut 🥥 , sesame seeds and curry leaves in the moxie.
2. Combine both flours with the baking powder well.
3. Add this mixture to the flour along with salt 🧂 and red chilli powder and oil.
4. Incorporate everything with your fingers.
5. Add water little by little and make a rough dough.
6. Don’t over knead. Rest for 10-15 min. Roll out the dough into 1mm rounds in between 2 cling wraps or baking paper.
7. Cut out discs with a cookie cutter. Bake in a preheated oven in 170°C for 13-14 min ⏱. Cool completely. You can store in an airtight container for 2 weeks.

For the topping – makes a cup
1 cup cherry tomatoes 🍅 quartered
4-5 shallots or sambar onions 🧅 quartered
1/4 tsp mustard seeds
1 dried red chilli broken
1 tbsp tamarind paste
1 tsp jaggery powder
Salt to taste
1/2 tsp red chilli powder
1 tbsp oil
1/4 cup water
Coriander leaves for garnish

Method:

1. In a pan, heat the oil.
2. Add mustard seeds and once they splutter, add the dried red chilli.
3. Next, add the onions and cook until translucent.
4. Add the cherry 🍒 tomatoes and all other ingredients and cook until the tomatoes soften completely and the water dries out.
5. Take off from pan, cool and then use as topping on the crackers.
6. Garnish with a sprig of coriander.

💡Handy tip: you can blend this in a mixie to make a chutney.

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