Sunday, March 6, 2011
I made some Bakhri dough, Maharashtran simple flat bread, some for Bakhri and the rest I saved to make Puran Poli I make with the same dough. I made the sweetened chickpea filling for the puran poli after soaking the chickpeas overnight and cooking them with sugar and cardamon, then running it through the grinder.
Mango chutney will go well with Chana, Indian chickpeas and Basmati here or Red Lentil Dahl and Basmati here. While you have the plates with Chana or Dahl, taste the chutney with the plain Bamati as well, it is sensational! You can find another Mango Chutney with a red onion variation here.
1 Large mango, peeled, flesh cut into chunks
2 Garlic cloves
1 Green chilli, stemmed and cut into chunks
8-12 Small/medium mint leaves
Handful fresh cilantro (amount in photo is accurate, about 8-10 strands)
1/4-1/2 Teaspoon salt (start with 1/4 teaspoon taste and adjust)
1 Tablespoon unsweetend coconut flakes
Put all ingredients in a food processor and whiz until consistency shown in photo is achieved. Scrape from sides of food processor and whiz again.