Filled Popadom Balls!

Buy these small disks from from the indian store and deep fry in hot oil (in a saucepan is fine) until they've puffed up to be a ball. Watch carefully as they only take seconds and burn really quickly! Once cooled, punch a hole big enough to fill with yummy indian spiced things. We've done one with bombay potatoes and peas and this recipe for a chickpea filling. With both, add a teaspoon of mango chutney and a dollop of minted yogurt. Delish!!

Chickpea filling:

One can of chickpeas, drained

One onion, finely sliced

2 cloves of garlic, finely chopped

1 tsp Caraway seeds

1 heaped tsp curry powder

1.5 tsp tumeric

1 tsp cumin

1tsp coriander

1/2 tsp garam masala

1/2 tsp dried chilli flakes

Salt and pepper

Roughly 1/3 cup coconut milk

1 heaped tsp brown sugar

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In a non stick fying pan, heat some veg or canola oil.

Soften onions and towards the end pop in the garlic, and cook until the onions are starting to caramelise, but not burn!

Add all the dry ingredients and cook until fragrant. Add the chickpeas and stir, cook for 3-4 mins before adding the coconut milk and sugar. Season to taste. You want it to be thick but spoonable. Put aside to cool almost to room temperature.

Spoon into the popadom balls with the mango chutney and yogurt, just before serving. If you let these sit with the filling in them, they will go soft. Not unpleasant but not as good as when they're crunchy.

Like all things curried, this tastes even better the next day, with some fresh baby spinach, chilli and yogurt!!