Masala popadums with tomato and green chili
One characteristic of Indian street food is the plentiful combination of textures, temperatures, and contrasting flavors. This simple example has all of those elements present to delicious effect, and you can make this dish while preparing the rest of the ingredients for a larger meal. It is then simply scattered over the popadums before serving. The secret to this dish is that it must be eaten right away— otherwise the popadums will become soggy. Alternatively, use another Indian-style bread such as naan, to make the snack a bit more substantial.
– 2 tsp ground cumin.
– 3 tomatoes.
– 1 onion, finely chopped.
– 2 fresh green jalapeño or serrano chilies, seeded and finely chopped.
– 1 tsp medium-hot red chili powder.
– juice of 2 limes.
– ½ bunch of fresh cilantro leaves.
– 12 popadums or about 24 mini popadums.
– (use freshly cooked or store-bought).
– salt and freshly ground black pepper.
Step 2: Halve the tomatoes, remove the seeds, and cut the flesh into a fine dice. Mix the tomato and onion in a bowl with the green chilies. Season well with salt and pepper. Add the toasted cumin powder and the chili powder, then stir in the lime juice. Scatter over the cilantro leaves and gently stir through.
Step 3: When ready, scoop some of the mixture onto each of the popadums, and serve at once.