- June 7, 2013 at 2:21 am #105870
yogajediMemberTopics: 29Replies: 43
Papadums with Onion Chutney
A thin, crispy cracker-like appetizer served with sweet and spicy onion chutney. Traditionally papadums are made from chickpeas or lentils, so you can substitute that later on when you start adding those types of foods. This is putting me in the mood for garlic naan, so I’ll post a candida-safe version of that really soon : )
1 cup buckwheat flour
1/2 cup hemp seeds
1/2 oat bran
1 heaping tsp cumin (ideally 1/2 tsp ground, 1/2 tsp whole)
1 tsp fennel seeds
1/2 tsp cayenne powder
1 tsp salt
4 tbsp ground flax
1/2 cup kefir (coconut or water)
1 tsp extra virgin olive oil
1/2 tsp (or more) garlic powder
1/2 tsp cayenne (be careful- I accidentally added a ton of this thinking it was paprika! They look the same : )
1/2 tsp cumin
1/2 tsp salt
1 heaping tsp paprika (not cayenne!)
1/3 cup water (or ideally water kefir to give tomato/tamarind tartness and sweetness)
1/4 cup lemon juice (to help give tomato tartness)
10 drops stevia
1 red onion, small-diced
Preheat oven to 200f
1) Combine all ingredients in a mixing bowl to make a thick dough (similar to traditional bread/pizza dough). Refrigerate for 20-30 minutes. This makes it easier to work with, binds the dough better (because of the flax eggs), and cuts back on sticking.
2) Separate into small balls (the size of a bubblegum ball or so. Flatten each ball by hand, letting gravity do most of the work. Adding a little oil
will make this step a lot easier, but use as little as possible.
3) Line a sheet tray with either a silpat mat, or lightly grease it. Cover with the papadums and cook for 60-90 minutes at 200f.
4) Store in an air-tight container. When ready to serve, fry in a small amount of oil, but be careful not to burn them.
1) Heat oil in a small saucepan at medium heat. Add spices , lemon juice and stevia. If using water, add it now. Simmer for 4-5 minutes until moderately thick.
2) Turn off heat and let cool. Add onion. If using water kefir, add it now.
* You can make up, and bake, a large batch of papadums, frying them last minute.
* You can make a South-Indian influenced sandwich by spreading the onion chutney on coconut bread
* For “sour cream and onion” chips/crisps, follow the papadum recipe but omit the Indian spices, replace all water with kefir (coconut or milk), and add garlic powder/onion powder.
* For BBQ flavored chips/crisps, follow the papadum recipe but omit the Indian spices and replace with garlic powder/paprika/onion powder/chili powder/dried mustard/cayenne/black pepper/ginger/extra stevia/nutritional yeast (if you’ve tested nutritional yeast and have had no reactions).
* For variety, you could also puree the onion chutney, using it with papadums, or as the base for a salad dressing, or to drizzle over stir-frys.
* To cut the heat of the onion chutney, combine some coconut kefir (or milk kefir, or yogurt)
BrettJune 7, 2013 at 12:38 pm #105888
LynnMemberTopics: 3Replies: 10
This sounds awesome! Man… I’m going to have to stay away from the food/recipe section of this website until I’m ready to introduce foods again. This is making my stomach growl. 😀
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