CURRIED FLATBREAD WITH MANGO-CURRANT CHUTNEY
I recently brought this sensational appetizer — curried flatbread with mango-currant chutney — to a holiday party, but why save it for Yuletide? It would make a great appetizer at any time of year.
When fried, the flatbread puffs up into pillows that are delicious on their own or served with your favorite topping. Chutney, a condiment that originated in India, makes a great pairing with the flatbread’s spices. Tangy chutneys typically combine fruits or vegetables, vinegar, spices and sugar. I like using mangoes, but at this time of year, you could also use persimmons or pineapple.
Some people avoid using mangoes since they are hard to slice. Here is a trick to help: Slice the mango in half, cutting around the big seed in the center. Then take the flesh and score it, crisscross, with a knife. Invert the fruit so that the cut flesh looks like a porcupine. Then simply cut the fruit cubes away from the skin with the tip of a knife.
For parties, I recommend frying the flatbreads on demand, so guests can eat them warm. Or better yet, show them how and they can make their own.
Curried Flatbread with Mango-currant Chutney
Makes about 30
FLATBREAD
2½ cups all-purpose flour plus extra for the work surface 2tablespoons curry powder
1 tablespoon kosher salt
¾ teaspoon baking powder
¼ teaspoon baking soda
1/3 cup diced green onions
½ cup whole milk
2tablespoons unsalted butter
½ cup plus 2 tablespoons sour cream
1½ tablespoons lightly beaten egg (about half a large egg, beaten)
4cups canola oil for frying
Chutney for serving (see recipe below)
DIRECTIONS
In a medium bowl, whisk together flour, curry powder, salt, baking powder and baking soda. Stir in the green onions.
In a small saucepan set over medium heat, stir milk and butter until the butter melts. Remove from heat. Whisk in sour cream and egg. Add the milk mixture to the dry ingredients and stir to blend.
Transfer dough to a 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 a quarter turn and repeat the procedure until dough is smooth, about 1 minute. Wrap in plastic and freeze for 5to 10minutes.
On a lightly floured surface, roll the dough to 1/8-inch thickness. Cut circles using a 2-inch round cookie cutter. Gather scrap dough and continue to roll and cut rounds until all the dough is used up. Place rounds on a sheet pan or plate with parchment paper between layers. (Flatbreads can be prepared one day in advance. Store the dough, wrapped in plastic, in the refrigerator.)
To fry the flatbreads, head the canola oil in a deep large pot until it reaches 375degrees. Working in batches, fry flatbread until golden brown and puffed, about 45seconds per side, adjusting heat as needed. Transfer to a cooling rack set over a sheet pan to drain. Return oil to 375degrees before starting a new batch.
Serve warm with mango-currant chutney.
Mango-currant Chutney
INGREDIENTS
1/3 cup granulated sugar
¾ cup water
¼ cup white wine or champagne vinegar
Fruit from 1 large mango
1 clove garlic, minced
2 teaspoons minced ginger
¼ teaspoon chili powder
½ teaspoon mustard seeds
1 teaspoon kosher salt
3 tablespoons currants
¼ cup cilantro leaves, coarsely chopped
2 tablespoons mint leaves, coarsely chopped DIRECTIONS
In a saucepan, combine the sugar, water and vinegar; simmer until sugar dissolves.
Meanwhile, cut the mango into ½-inch dice. Add it to the sugar-water mixture, along with the garlic and ginger. Add the chili powder, mustard seeds, kosher salt and currants. Cook uncovered for about 20minutes, stirring occasionally until chutney thickens and mango becomes soft. Let cool slightly.
Stir in the chopped herbs. Transfer to a small bowl for serving and garnish with a sprig of mint.