These chick pea ‘crispies’ are so light and crispy. They are gluten free and just perfect for adding fresh tomatoes that are full of vitamin C, and potassium. The warming Chilli, is bursting with anti-inflammatory and antioxidants that tastes great against the coolness of the mint yogurt. Serves: 4-6 Prep Time: 15 mins Cook Time: 0 mins
Poppadums pack of 6
For the onion and chilli salad:
Small red onion finely chopped
Small white onion finely chopped
Red chilli deseeded
orange or yellow pepper cut thinly
2 tsp Malt vinegar
Mango chutney to taste
Fresh mint leaves
For the Raita:
2 tbsp Natural Yogurt
¼ tsp Pureed garlic
2 tsp mint sauce
First of all prepare the yoghurt raita dip
Add all of the ingredients and mix together set aside.
On a large sharing plate break the poppadums into quarters or smaller if your poppadums are large. Aim for taco size pieces that can be easily picked up. Spread them over the plate ready for the toppings.
Now combine the onions with the chilli and peppers and then add the vinegar
This is the fun part – just sprinkle the onion salad onto the arranged poppadums on the plate,
Next add your salad leaves, mango chutney and then the raita.
Go as bold as you dare with the toppings!