A couple of weeks’ back I hosted an Indian dinner party in my supper club Persilledusken (aka The sprig of parsley). Whenever I visit an Indian restaurant I always cherish the fresh poppadoms and dips that they serve before your meal arrives, so I decided to make my own. It’s really not as difficult as it sounds!
I baked the poppadoms several days in advance according to this recipe, stored them in an airtight container and deep fried them just before my guests arrived. Make sure that you roll the poppadoms really thinly — mine were a bit too thick and didn’t get as crunchy as I’d like them to be.
Along with the poppadoms I served three different kinds of dip. First, mango chutney, which is a must at any Indian meal. Simply pop open the jar and spoon into a serving bowl.
Second, I made a spiced onion dip that apparently is very common in Scottish Indian restaurants, though I’ve never come across it in my seven years there. Still, it tastes absolutely yummy. I guess that the fact that it has ketchup in it somehow proves that it’s Scottish, hailing from the home of the deep fried Mars bar!
Thirdly, I made a huge portion of cucumber mint raita, which we also enjoyed with the curries that I served as a main course.
Though I served the poppadoms as a starter, they would work equally well served as a tasty snack along with cold beer.
For my party I also made a mint sauce, which is the yellow dip you see in the photograph above. I’d recommend that you make the cucumber mint raita instead, however, as it is much more tasty!