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🍽️ Papadam with Tamarind-Date Chutney

527 kcal · 30 min · 4 servings

Papadam with Tamarind-Date Chutney Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Mix the tamarind paste with 100 ml of hot water.
  2. 2. Let the tamarind mixture rest for a few minutes.
  3. 3. Remove the pits from the dates.
  4. 4. Chop the pitted dates roughly.
  5. 5. Put the chopped dates into a pot.
  6. 6. Add cumin, lemon juice, salt, and cayenne pepper.
  7. 7. Pour about 100 ml of water into the pot.
  8. 8. Bring the mixture in the pot to a boil.
  9. 9. Stir the soaked tamarind paste into the boiling date mixture.
  10. 10. Strain the entire mixture through a fine sieve.
  11. 11. Press the mixture through the sieve until a smooth paste forms.
  12. 12. Adjust the consistency if necessary with a little more water.
  13. 13. Let the finished chutney cool down completely.
  14. 14. Season the cooled chutney to taste with salt and cayenne pepper.
  15. 15. Stir the yeast smoothly into 125 ml of lukewarm water.
  16. 16. Put flour, salt, and 3 tablespoons of olive oil into a large bowl.
  17. 17. Pour the yeast water mixture into the bowl.
  18. 18. Knead the ingredients into a smooth dough.
  19. 19. Make sure the dough no longer sticks to the bowl.
  20. 20. Cover the bowl with the dough.
  21. 21. Let the dough rise in a warm place for about 1 hour.
  22. 22. Wait until the dough volume has doubled.
  23. 23. Mix the remaining cumin with the remaining olive oil.
  24. 24. Sprinkle some flour on a clean work surface.
  25. 25. Punch down the risen dough briefly.
  26. 26. Shape the dough into a roll about 5 cm in diameter.
  27. 27. Cut the roll into equal-sized pieces.
  28. 28. Spread plenty of flour on the work surface.
  29. 29. Take a piece of dough and roll it out very thin.
  30. 30. Aim for a diameter of about 10 cm.
  31. 31. Repeat the rolling with all dough pieces.
  32. 32. Heat a large non-stick pan.
  33. 33. Do not set the heat too high.
  34. 34. Place one dough circle in the hot pan.
  35. 35. Bake the dough circle for about 1 to 2 minutes on the first side.
  36. 36. Turn the dough circle and bake for another 1 to 2 minutes.
  37. 37. Remove the crisp dough circle from the pan.
  38. 38. Repeat the baking with all dough circles.
  39. 39. Brush each finished dough circle thinly with the cumin-oil mixture.
  40. 40. Sprinkle sea salt over the oil-brushed breads.
  41. 41. Place the breads on a kitchen rack.
  42. 42. Let the breads cool completely on the rack.
  43. 43. Serve the cooled flatbreads together with the chutney.

Nutrition per serving