2 1/2 cups all purpose flour + extra for bench flour
2 Tablespoons curry powder
1 Tablespoon kosher salt
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup diced green onions
1/2 cup whole milk
2 Tablespoons unsalted butter
1/2 cup + 2 Tablespoons sour cream
1/2 lightly beaten large egg (about 1 1/2 Tablespoons)
4 cups canola oil for frying
2 inch round cookie cutter
Parchment and plastic wrap
Mango Currant Chutney:
1/3 cup granulated sugar
3/4 cup water
1/4 cup white wine or champagne vinegar
1 large mango, peeled, fruit cut off the pit
1 clove garlic, peeled and minced
2 teaspoons minced ginger
1/4 teaspoon chili powder
1/2 teaspoon mustard seeds
1 teaspoon kosher salt
3 Tablespoons currants
1/4 cup cilantro leaves, coarsely chopped
2 Tablespoons mint leaves, coarsely chopped
Prepare Dough: In a medium bowl, whisk together flour, curry powder, kosher salt, baking powder, baking soda. Stir in green onions. In a small saucepan over medium heat, stir milk and butter until butter melts. Remove from heat. Whisk in sour cream and egg. Add milk mixture to dry ingredients and stir to blend. Transfer dough to lightly floured surface. Dust your hands with flour and gently knead the dough as follows: press down on dough with heels of your hands and push it away from you, then partially fold it back over itself. Shift it in a quarter turn and repeat the procedure until dough is smooth, about 1 minute. Wrap in plastic and freeze for 5 minutes.
Roll Flatbread: On a lightly floured surface, roll dough to 1/8” thickness. Cut circles using a small round 2” cutter. Gather scrap dough and continue to roll and cut rounds until all of the dough is used up. Place rounds on a sheet pan or plate with parchment or wax paper between layers. If using later, wrap in plastic and refrigerate. Flatbreads can be prepared 1 day in advance.
Fry Flatbread: In a deep large pot (Dutch Oven works well), heat the canola oil until it reaches 375°F. Working in batches, fry flatbread until golden brown and puffed, about 45 seconds per side, all the while adjusting heat as needed. Transfer to cooling rack over a sheet pan to drain. Return oil to 375°F before starting a new batch.
Start Chutney: Pour sugar, water and vinegar into a sauce pan. Simmer until sugar dissolves.
Chop Ingredients: Meanwhile, cut the mango into 1/2” dice and mince the garlic and ginger. Place into the saucepan.
Cook Chutney: Add the chili powder, mustard seeds, kosher salt and currants. Cook uncovered for about 20 minutes, or until soft, stirring occasionally until chutney thickens and mango becomes soft. Remove from heat and let cool slightly.
Garnish Chutney: While the chutney is cooking coarsely chop the cilantro and mint. Once the chutney has cooled slightly add the chopped herbs. Stir and transfer to a small bowl for serving and garnish with a sprig of mint.
Serve: Serve flatbread warm on a serving platter with the chutney and a small serving spoon (for spooning chutney onto the flatbread).
Recipe created by Parties That Cook®
Makes 30 Pieces