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Nepalese Coriander Chutney and Papadums

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Nepalese Coriander Chutney + Papadums

The perfect nepalese coriander chutney + papadums recipe with a picture and simple step-by-step instructions.

Papadums

  • 3 piece Tomatoes
  • 1 El Salt
  • 1 piece Lemon (optional)
  • 2 piece Chilli peppers
  • 5 El Oil
  • 1 Package Papadums
  1. Coriander (chopped up with stalk) tomatoes (cut into pieces), 2 chilli peppers (without seeds) and salt in your tall container with a hand blender. Season with lemon juice – done 🙂
  2. Papadums go wonderfully with it. in combination with the chutney, they are a wonderful accompaniment to any neutral vegetable dish.
  3. Papadums, are lentil flour patties (in this case seasoned with cumin). From India. Here, however, from the Ausienshop :)) They are fried in oil … .. and then stacked waiting to be served. (are not suitable to be made in advance: only up to 12 hours crispy)
Dinner
European
nepalese coriander chutney + papadums

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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