Question by Taus: What would go well with a chickpea curry?
I make a chickpea curry out of cumin, tinned tomatoes, chickpeas, red onions and tomato puree. I’m wondering what would be a good thing to put with it?
So far I’ve tried greek yogurt, which goes very well. But by itself the curry lacks a certain *something*.
Other than the obvious answer of rice, what else can I put with this chickpea dish?
Best answer:
Answer by MeganBeth
Rice or chicken.
Add your own answer in the comments!
pepper
I love curry with a side of something cool and refreshing to offset it. My mom used to take cucumbers sliced thin and soak them in a mix of white vinegar and sugar. Add as much sugar as your taste allows, chill the finished product and its just lovely!
Cucumber yogurt. Seed and peal and chop one cucumber mix with one pint of plain yogurt some chopped dill and salt and pepper to taste
orzo
pork or lamb if you are meat eatters
Poori (fried Indian flatbread)
Serve this crispy, golden bread with any dish – vegetarian or otherwise – and your favorite pickle.
INGREDIENTS:
2 cups wholewheat flour
Water to make dough
Salt to taste
Vegetable/ canola/ sunflower cooking oil or ghee (clarified butter) for deep frying
PREPARATION:
Put the wholewheat flour in a large mixing bowl or platter. Make a well in the center. Add salt to taste.
Now add a little water at a time and mix the flour to form a dough.
Go slow with the water – add it as you go along and only as needed Instead of water, you can also use yoghurt or milk. This makes for really soft Pooris.
The secret to really soft Pooris lies in the kneading. The dough must be smooth and just the right softeness – medium. Add water/ yoghurt/ milk as required and continue to knead till you get the right consistency.
Add 2 tbsps of oil/ghee now and continue to knead. Once the dough is done, cover with a damp cloth and keep aside in the refrigerator for 20 minutes.
Divide the dough into golf ball-sized portions and roll into balls between your hands till they are smooth and without cracks.
Very lightly flour a rolling board or clean counter surface and roll each ball into a 5″ circle (4-5mm thick). For convenience, roll out as many Pooris as you like, stacking them, ready to cook with a layer of cling film between each Poori.
Heat the oil/ghee for deep frying in a thick-bottomed flat pan on a medium flame. Deep fry the Pooris one at a time, pressing very gently on each side with a slotted spoon. Fry one the first side till golden then turn over and fry the same way on the other side. The Poori will puff up! Drain on paper towels and serve hot.