This is a very versatile recipe. Serve it as a hearty snack when you have friends over for drinks or pack it for lunch. Great for late summer picnics and barbeques and of course you can have it for dinner as well. Sometimes I just make the chutney and top a bowl of rice with it. Sometimes I make the breads as well and serve a green salad with it. Naturally you don’t need to make Naan yourself. You can buy them or use pita breads instead. But I like to make my life a little bit more complicated and make everything from scratch 😉
Not that it’s in any way difficult to make flatbreads yourself. It just takes a little extra time.
For the chutney:
1 sweet potato, diced
2 to 3 waxy potatoes, diced
1 onion, chopped
1 mango, diced
2 tablespoons tomato puree
½ teaspoon salt (I don’t like my food too salty, so adjust saltiness to your own taste)
½ teaspoon chili flakes
½ teaspoon ground coriander
½ teaspoon ground cumin
1 teaspoon turmeric
4 curry leaves
3 to 4 cardamom pods, crushed with a knife
2 cloves garlic, crushed
1 inch (2cm) ginger, grated
small bunch of fresh coriander, finely chopped
oil or ghee for pan frying
Heat up a pot with a heavy bottom and add a tablespoon of oil. Add the onions, garlic, ginger and all of the spices and sauté until the onions are a bit softer. Don’t burn the garlic.
Add the sweet and waxy potatoes and stir well. Add the tomato puree and cover with 250 milliliters of water. Stir until everything is well incorporated and simmer on medium to low heat for 10 minutes. Stir occasionally.
Add the mango and chopped coriander stalks and simmer until the potatoes are nice and tender, but still hold together well.
Turn off the heat and stir in the rest of the coriander. Leave a bit for garnishing if you want.
Transfer to a serving bowl and enjoy!
For the Naan bread
250 gr. Whole wheat (or plain) flour
2 teaspoon coconut sugar (or sweetener of choice)
½ teaspoon salt
½ teaspoon baking powder
130 to 150 milliliters of milk (I use plant based milk)
2 tablespoons of vegetable oil
1 teaspoon turmeric
1 tablespoon Nigella seeds. That’s the same thing as black cumin seeds. If you can’t find any, use sesame seeds or leave plain (no toppings)
Preheat the oven at 220 Celsius. We’re going to grill the breads.
Mix in a bowl: Flour, sugar, salt, baking powder and turmeric. Add oil and milk and combine with your hands. Transfer to a dusted counter or workspace and knead very well to activate the gluten. This should make the dough elastic. Return to the bowl and let the dough rest for at least 15 minutes.
Divide the dough in four equal balls and roll them out with a rolling pin into an oval shape. They should be 1 centimeter or less thick. You can also flatten them out with your hands. That will give them a more authentic look.
Brush the flat breads with olive oil or melted ghee and sprinkle Nigella seeds on top. Usually I sprinkle a few grains of coarse sea salt on top as well. This is not authentic, bat quite delicious.
Place the breads on a baking sheet and grill them in the oven (on the highest shelf) for five minutes.
Take out of the oven and (optional) brush with some ghee, oil or melted butter.