Mini Naan Canape Recipe with Pindi Chole: A Fusion Delight
Looking for a perfect appetizer that offers a fusion of flavors, textures, and vibrant spices? Our Mini Naan Canape with Pindi Chole is a unique blend of whole wheat naan, protein-packed kala chana (brown chickpeas), and creamy coleslaw. Topped with a refreshing pudina dahi chutney (mint yogurt dip), this dish offers a perfect balance of spicy, creamy, and tangy elements that will leave your guests asking for more. With a crispy and soft naan base, the savory chole, and the refreshing coleslaw, this appetizer takes fusion cooking to the next level.
Cuisine: Fusion
Course: Appetizer
Diet: Vegetarian
Ingredients
For the Naan
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 1 ½ cups |
| Bajra Flour (Pearl Millet) | ¼ cup |
| Jowar Flour (Sorghum) | ¼ cup |
| Curd (Dahi/Yogurt) | ½ cup |
| Active Dry Yeast | 1 ½ teaspoons |
| Salt | To taste |
| Sugar | 1 teaspoon |
| Nutralite Garlic & Oregano Spread | 1 tablespoon |
For the Pindi Chole
| Ingredient | Quantity |
|---|---|
| Nutralite Classic Spread | 1 teaspoon |
| Onion (finely chopped) | 1 medium |
| Ginger (finely chopped) | 1 inch piece |
| Green Chillies (slit) | 2 |
| Homemade Tomato Puree | ½ cup |
| Cardamom Pods/Seeds | 2 |
| Cinnamon Stick | 1 |
| Turmeric Powder (Haldi) | ½ teaspoon |
| Anardana Powder (Pomegranate Seed Powder) | 1 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Garam Masala Powder | ½ teaspoon |
| Amchur (Dry Mango Powder) | ½ teaspoon |
| Red Chilli Powder | ½ teaspoon |
| Salt | To taste |
| Kala Chana (Brown Chickpeas, soaked overnight and cooked) | 1 cup |
| Fresh Coriander (finely chopped) | A small bunch |
For Coleslaw
| Ingredient | Quantity |
|---|---|
| Purple Cabbage (thinly sliced) | 1 cup |
| Onion (thinly sliced) | 1 small |
| Carrot (grated) | 1 medium |
| Nutralite Cheesy Garlic Mayo | 2 tablespoons |
| Salt and Pepper | To taste |
Others
| Ingredient | Quantity |
|---|---|
| Pudina Dahi Chutney (Mint Yogurt Dip) | ½ cup |
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Servings: 4-6
Instructions
Step 1: Prepare the Coleslaw
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Make the Coleslaw: In a mixing bowl, combine the finely sliced purple cabbage, onion, and grated carrot. Add the Nutralite Cheesy Garlic Mayo and season with salt and pepper to taste. Mix everything together and refrigerate for a while to allow the flavors to meld.
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Prepare the Pudina Dahi Chutney (Mint Yogurt Dip): For the chutney, blend fresh mint leaves, yogurt, a pinch of salt, and a hint of sugar. You can also add a few green chilies for extra spice. Adjust consistency with water and refrigerate until ready to serve.
Step 2: Make the Naan
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Prepare the Dough: In a large mixing bowl, combine the whole wheat flour, bajra flour, jowar flour, active dry yeast, salt, and Nutralite Garlic & Oregano Spread. Stir the mixture to combine the ingredients evenly.
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Add the Wet Ingredients: Gradually add the curd (yogurt) and knead with enough water to form a soft dough. Add a teaspoon of oil and knead until smooth and elastic.
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Let the Dough Rise: Shape the dough into a ball and place it in a greased bowl. Cover with a damp cloth and let it rise in a warm place for about 2 hours, or until it has doubled in size.
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Shape the Naan: Once the dough has risen, punch it down and divide it into small portions. Roll each portion into a ball and then roll them out into small 3-inch discs.
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Cook the Naan: Heat a cast-iron tawa or skillet over medium heat. Brush water on one side of the rolled-out naan, and place the water side down on the hot tawa. After about 40 seconds, flip the tawa upside down so the naan is in direct contact with the flame. Let the naan cook until it begins to puff and brown, turning it with tongs to cook both sides. Once done, remove the naan from the flame and brush it with butter. Set aside.
Step 3: Make the Pindi Chole
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Cook the Kala Chana: In a pressure cooker, cook the soaked kala chana (brown chickpeas) with salt until tender. Once done, test by pressing a chickpea between your fingers—it should mash easily. Set aside.
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Prepare the Masala: Heat the Nutralite Classic Spread in a pan over medium heat. Add the finely chopped onion, ginger, and slit green chilies along with the cinnamon stick and cardamom pods. Sauté until the onions soften.
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Add the Spices and Tomato Puree: Stir in the homemade tomato puree, turmeric powder, coriander powder, garam masala powder, amchur powder, and red chili powder. Season with salt to taste. Cook this masala until the oil separates from the mixture and the onions turn golden brown.
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Combine the Chole and Masala: Add the cooked kala chana to the masala. Mix well to coat the chickpeas with the spices. Cover the pan and simmer for 5 minutes, allowing the chole to absorb all the flavors. Stir in fresh coriander leaves for a burst of color and flavor.
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Transfer to a Serving Bowl: Once the Pindi Chole is ready, remove it from the heat and transfer it to a serving dish.
Step 4: Assemble the Mini Naan Canape with Pindi Chole
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Assemble the Canape: On a serving plate, place one mini naan as a base. Spoon a generous amount of coleslaw onto the naan, followed by a generous portion of Pindi Chole.
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Top it Off: Slather some Pudina Dahi Chutney (Mint Yogurt Dip) over the chole and garnish with additional fresh coriander leaves.
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Serve: Your Mini Naan Canape with Pindi Chole is now ready to serve! This delightful fusion appetizer pairs wonderfully with other appetizers like Bhakri Chaat with Green Moong Sprouts, Delicious Butter Chicken Pani Puri, and Achaari Paneer Mini Bread Bowl with Cheesy Twist.
Tips for the Perfect Mini Naan Canape with Pindi Chole:
- Consistency of the Naan Dough: The naan dough should be soft but not sticky. Add water gradually while kneading, and let the dough rest properly to achieve the perfect texture.
- For Extra Flavor: Top the finished canapes with a sprinkle of chaat masala or pomegranate seeds for an added burst of flavor.
- Make Ahead: You can prepare the Pindi Chole and the coleslaw a few hours in advance, making assembly quick and easy when you’re ready to serve.
Enjoy this vibrant and delicious appetizer at your next party or get-together. Mini Naan Canape with Pindi Chole offers a fun twist on traditional flavors, making it an unforgettable fusion dish that’s both flavorful and filling!
