Crispy and fat-free papadums with chicken liver chutney

Ingredients for 4 servings:

• 4 Papadum(s) (flatbreads made from lentil flour)
• 500 g chicken liver(s)
• 2 tbsp clarified butter
• 1 onion(s), finely diced
• 1 garlic clove(s), finely chopped
• 2 tbsp ginger root, finely chopped
• ½ tsp turmeric
• 1 tsp chili powder
• 1 tsp coriander, ground
• 2 tsp cumin, ground
• 1 tsp garam masala
• 1 tomato(s), roughly chopped
• 1 tsp salt
• ½ tsp ground pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Indian flatbread made from Urid lentil flour, accompaniment to chutneys and curries

Papadums are an Indian accompaniment to chutneys and curries. Place a papadum on a microwave-safe plate, preferably slightly off-center. Microwave on high (900W) for about 50 seconds, turning halfway through if necessary. The papadum will visibly expand and become wonderfully crispy. (I admit this is a cooking trick, but tricks often come in very handy.) Here’s the recipe for chicken liver chutney: Clean the chicken livers. Quarter each liver. Heat the clarified butter, sauté the diced onion, add the garlic and ginger, and continue frying until the onion pieces are golden brown. Add the turmeric, chili powder, coriander, and cumin, and fry for 2 minutes while stirring. Then add the garam masala, tomato pieces, and salt and fry until the tomato pieces become mushy. Stir and squash the tomato pieces to speed up the cooking process. Add the chicken livers, mix thoroughly, sprinkle with pepper, and simmer, covered, for 15-20 minutes. Serve on top of the poppadoms, perhaps with white basmati rice. Instead of plain poppadoms, you can also use highly seasoned ones, such as those with garlic, chili, or paprika. You can eat the poppadoms either hot or cooled – they stay crispy.