Chana sundal flatbreads with raita and rocket
Recipe summaryClick image to view larger version
Suitable for vegans
Category Main course
Preparation 30 mins
Cooking 15 mins
Sundal is a South Indian snack, made of chickpeas and spices. I remember eating it and wondering how on earth chickpeas could taste so amazing! Traditionally, you will find it served in little paper cones, but I've stuffed it into some soft flatbreads, with a little raita to cool the spice. If the idea of making your own raita and flatbreads is too much effort for a weekday meal, simply buy both.
GO VEGAN: Replace the flatbreads with a dairy-free option like pitta bread, and make the raita with a plain soya yogurt.
For the coriander and ginger flatbreads and raita:
- 135ml milk
- 225 plain hour
- 15g coriander, finely chopped
- For the raita: 1 whole cucumber, grated
- 200g natural yoghurt
- zest and juice of 1/2 lime
- a few sprigs of fresh mint to garnish
- 40g butter
- sea salt and black pepper
- 10g fresh root ginger, coarsely grated
- 1 tsp
- 1/2 tsp dried mint
- freshly ground black pepper
For the chana sundal:
- 1½ tsp black mustard seeds
- 2 dried chillies, broken up
- 1 tsp ground ginger
- juice of ½ lemon
- 90g coconut, finely chopped in a food processor
- 3 tbsp groundnut oil
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 2 x 400g cans chickpeas, drained and rinsed
- ½ tsp each of sea salt and black pepper
- 100g rocket, to serve
Begin by preparing the flatbreads. Place the milk and butter in a small saucepan, and heat until the butter has melted. Weigh the flour into a medium bowl and add a generous pinch of salt and pepper. Make a well in the centre and pour in the milk and butter mixture. Mix until the dough starts to come together, then tip onto a lightly floured surface and knead gently until smooth. This only takes a minute or two.
Roll the dough into a log shape and slice into 4 pieces. Take one of the balls of dough and gently flatten it out. Mix the coriander and ginger together and scatter 1 teaspoon of it onto the dough. Fold in half, then in half again, then fold all the sides underneath, giving you a smooth round ball. Roll out until it is as thin as a tortilla.
Place a large frying pan onto a high heat and when it is really hot add the flatbread. Cook for a minute or so (it will start to puff up). When nicely charred, turn and cook
for another minute or two. Transfer onto
one half of a clean tea towel, and fold the other half over the top, covering the bread. This locks in the heat and keeps it soft. Repeat with the remaining dough.
For the raita, mix the grated cucumber with the salt and place in a sieve suspended over a bowl. Place a plate with something heavy on top to weigh it down, and set aside while you make the chana sundal. When ready, squeeze any excess liquid from the cucumber, and return to a clean bowl with the yogurt, dried mint, and lime zest and juice. Mix together and season with a generous pinch of pepper. It is unlikely
you will need any salt, but add some if you feel it needs it. Garnish with some freshly torn mint.
For the chickpea sundal, heat the oil in a deep frying pan. When hot, add the mustard and cumin seeds. Fry them until they start to splatter and pop, about 30 seconds or so. Add the dried chillies, ground coriander and ginger, and curry leaves, and fry for another 30 seconds or so, stirring all the time.
Now add the chickpeas – the pan should still be hot enough to make them sizzle. Stir to get the heat through them, then add the lemon juice, salt and pepper. Cook for about a minute, add the coconut, stir through and fry for a minute more. Taste for seasoning and adjust if necessary.
To serve, place a generous handful of rocket onto each wrap, followed by a spoonful of raita and the chana sundal.
COOK'S TIP: Ready-prepared coconut can be bought in most big supermarkets.
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