16/06/2021
New recipe alert! Check out the recipe for this delicious 'Kachimoru with Mint Raita and Yoghurt Flatbread' using our Natural Plant yoghurt *drool*
Alrighty, you'll need...
Yoghurt Flatbread
2 cups flour
1/2 tsp baking powder
1/2 cup warm water
1/4 cup olive oil
1/4 cup The Collective Plant Yoghurt - Natural
1/4 tsp salt
Kachimoru
1 tbsp coconut oil
1 tsp mustard seeds
1/4 tsp cumin seeds
4 dried curry leaves
1 onion, thinly sliced
3 garlic cloves
3 small green chillies, membrane and seeds removed, finely chopped
1 inch ginger
1/4 tsp ground fenugreek
1/4 tsp ground turmeric
1 1/2 cups The Collective Plant Yoghurt - Natural
1 cup water
Mint Raita
1/2 cup The Collective Plant Yoghurt - Natural
1 tbsp mint leaves, finely chopped
Pinch cumin
Pinch coriander
Salt and pepper, to taste
Now you just need to...
1.To make the yogurt flatbread, combine dry ingredients in a medium bowl. Make a well in the centre, add wet ingredients & knead to create a rough dough.
2. Pop on lightly floured surface & knead for 10 minutes, or until smooth & elastic. Wrap with clingfilm & rest for at least 30 minutes.
3. Meanwhile, prepare the kachimoru. In a large frying pan, melt coconut on medium-high heat. Add mustard seeds, cumin seeds & curry leaves & let the cumin seeds splutter. Make sure not to let the seeds burn.
4. Add onion & garlic & cook, stirring occasionally, until onion is soft & translucent. Add chillies, fenugreek & turmeric & cook for 1 minute, stirring. Remove from heat & allow to cool slightly.
5. In a large bowl, whisk yoghurt. Slowly whisk in water until smooth. Add to the slightly cooled onion mixture and stir to combine. Season and set aside.
6. When flatbread dough has rested, divide dough into four portions. On a lightly floured surface, roll each portion out to roughly 2-5mm thick.
7. Heat 2 tbsp olive oil in a large frying pan over medium-high heat. When hot, add one disc of dough and fry for 3 minutes until browned. Flip and cook for an additional 2 minutes until browned and crisp on both sides. Repeat.
8. To make the mint raita, combine all ingredients in a small bowl.
9. Serve kachimoru with rice, yoghurt flatbread and a dollop of mint raita.
