Mini Naan Recipe with Pindi Chole: A Fusion Delight

Embark on a culinary journey that marries the traditional flavors of Indian cuisine with a modern twist, presenting the Mini Naan paired with Pindi Chole, a delightful fusion dish that is perfect for appetizers or as a delightful snack. This recipe captures the essence of Indian spices and offers a light, flavorful experience that will leave your taste buds dancing with joy.

Ingredients

To ensure a successful preparation of this mini naan and Pindi Chole, gather the following ingredients:

Nutritional Information (per serving)

Preparation Steps

Step 1: Prepare the Coleslaw and Chutney

1. Coleslaw Preparation: In a mixing bowl, combine the finely sliced purple cabbage, chopped onion, grated carrot, Nutralite Cheesy Garlic Mayo, and season with salt and pepper to taste. Mix well and set aside, allowing the flavors to meld, or refrigerate until needed.

2. Pudina Dahi Chutney: For a refreshing mint yogurt dip, simply blend fresh mint leaves with yogurt, a touch of salt, and a hint of lime. Set this aside for serving.

Step 2: Make the Naan Dough

1. Dough Ingredients: In a large mixing bowl, combine the whole wheat flour, bajra flour, jowar flour, active dry yeast, and salt, mixing until well blended.

2. Incorporate Wet Ingredients: Add the curd and Nutralite Garlic & Oregano Spread. Gradually add warm water as needed to knead into a soft dough.

3. Knead and Rest: Once the dough is formed, knead for about 5 minutes until smooth. Lightly coat with oil and place in a greased bowl. Cover with a damp cloth and let it rise in a warm place for approximately 2 hours or until doubled in size.

Step 3: Cook the Pindi Chole

1. Cooking Chickpeas: Cook the soaked kala chana in a pressure cooker with a pinch of salt until tender but not mushy. The perfect texture should allow you to mash them easily between your fingers.

2. Prepare the Masala: In a pan, heat a teaspoon of Nutralite Classic Spread over medium heat. Add the chopped onion, ginger, and slit green chillies, along with cardamom and cinnamon stick. Sauté until the onions are translucent.

3. Combine with Spices: Add the homemade tomato puree, turmeric powder, coriander powder, garam masala powder, amchur, red chili powder, and salt. Cook until the masala thickens and the tomatoes are well incorporated.

4. Incorporate Chickpeas: Add the cooked kala chana to the masala, stirring to combine. Cover and simmer for about 5 minutes, allowing the chickpeas to absorb the flavors. Finish with chopped coriander leaves for freshness.

Step 4: Cook the Naan

1. Shaping the Naan: Once the dough has risen, punch it down and knead briefly. Divide the dough into small balls, about the size of a golf ball. Roll each ball into a 3-inch diameter disc.

2. Cook on Tawa: Heat a cast iron tawa over medium heat. Brush one side of the naan with water, then place it water-side down onto the hot tawa.

3. Flipping Technique: After about 40 seconds, flip the tawa upside down over an open flame so that the naan directly contacts the flame. Once it puffs up and begins to char slightly, remove it from the heat. Slather with butter and set aside. Repeat for the remaining dough.

Step 5: Assemble the Mini Naan with Pindi Chole

1. Assembly: On each naan, generously spoon the prepared coleslaw followed by a portion of Pindi Chole. Drizzle with the refreshing pudina dahi chutney.

2. Serve: Present these delightful mini naan canapés on a platter, and enjoy alongside other appetizers, such as Bhakri Chaat or Achaari Paneer Mini Bread Bowl for a complete meal experience.

Enjoy Your Culinary Creation

The Mini Naan with Pindi Chole is not only visually appealing but also packed with rich flavors that are sure to impress your guests or family. This recipe is perfect for gatherings, potlucks, or simply enjoying at home. Indulge in this fusion delight and let every bite take you on a journey through the rich culinary landscape of India.