Spicy Aubergine and Poppadom Snacks
11/3/2012
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I have always been a huge fan of the dahi puri street-style starter at Satya South Indian restaurant in Auckland. It inspired me to make a version at home, which I served at a recent drinks party. They were a huge hit, but as the poppadoms quickly soften once the topping is applied, don’t assemble them until the last minute.
Ingredients
(You can click on ingredients to see more related recipes)
| 6 | Poppadoms |
| 8 tbsp | Vegetable oil |
| 6 | Aubergines |
| 2 tbsp | Curry powder |
| 1 to taste | Salt |
| 6 tbsp | Natural yoghurt |
| 3 tbsp | Mango chutney |
| 1 bunch | Fresh herbs |
Directions
- Using a sharp knife, cut the poppadoms into quarters. Heat 6 tablespoons of the oil in a heavy frying pan. When it’s hot, put 4 pieces at a time into the oil, turning so they blister and puff up (about 30 seconds). Drain on paper towels, then repeat the process so you have 24 pieces.
- When cold, store them in an airtight container.
- Cut each aubergine into 4 slices and dust with the curry powder (or vegetable masala spice mix) and salt. The thin asian aubergines work best. Add the remaining oil to the pan (you may need a little more) and gently fry the aubergine pieces on each side over a low heat until golden and tender – about 4-5 minutes. Keep aside until needed.
- To assemble, place a piece of aubergine on each poppadom triangle. Top with a teaspoonful of yoghurt (use Whangaripo buffalo yoghurt or creamy cow yoghurt), then drizzle a little mango chutney on the yoghurt. Finally, add the sliced herbs and serve immediately. Use a combination of mint, coriander, vietnamese mint, basil.
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