Phaphatha with Spicy Tomato Chutney

Ingredients

• For the phaphatha: For the phaphatha:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (240ml) water 1 cup (240ml) water
• Vegetable oil, for frying Vegetable oil, for frying
• For the spicy tomato chutney: For the spicy tomato chutney:
• 4 ripe tomatoes, diced 4 ripe tomatoes, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon sugar 1 teaspoon sugar
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 2g, 0g
• Carbohydrates (total, sugars): 52g, 4g
• Protein: 7g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the phaphatha. Gradually add water and knead until a smooth dough forms. Cover the dough and let it rest for 30 minutes.
2. 2.
   Meanwhile, prepare the spicy tomato chutney. Heat a tablespoon of vegetable oil in a pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
3. 3.
   Add the chopped onion, minced garlic, and grated ginger to the pan. Sauté until the onion turns translucent.
4. 4.
   Stir in the diced tomatoes, coriander powder, paprika, sugar, and salt. Cook the mixture for about 10 minutes, until the tomatoes soften and release their juices.
5. 5.
   Remove the chutney from heat and let it cool. Once cooled, blend the mixture until smooth. Garnish with fresh cilantro.
6. 6.
   Divide the rested dough into small balls. Roll out each ball into a thin circle.
7. 7.
   Heat a tablespoon of vegetable oil in a frying pan over medium heat. Fry the rolled-out dough circles one at a time until golden and crispy on both sides. Repeat the process with the remaining dough.
8. 8.
   Serve the phaphatha hot with the spicy tomato chutney on the side.

Treat your ingredients with care...

• Tomatoes — Use ripe and juicy tomatoes for the chutney to enhance the flavor.
• Cumin seeds — Toast the cumin seeds in a dry pan before adding them to the chutney for a deeper aroma.
• Fresh cilantro — Add fresh cilantro as a garnish to enhance the freshness of the chutney.

Tips & Tricks

• For a spicier chutney, add a finely chopped chili pepper.
• You can make the phaphatha dough in advance and refrigerate it for up to 24 hours.
• Experiment with different spices in the chutney, such as turmeric or garam masala, to add your own twist to the dish.
• Serve the phaphatha as a snack or appetizer at parties or gatherings.
• Leftover chutney can be stored in an airtight container in the refrigerator for up to a week.

Serving advice

Serve the phaphatha with the spicy tomato chutney on the side. It can be enjoyed as a standalone snack or as part of a larger meal. Pair it with a fresh salad or yogurt dip for a complete and satisfying experience.

Presentation advice

Arrange the phaphatha on a platter and drizzle the spicy tomato chutney over the top. Garnish with fresh cilantro leaves for a pop of color. Serve it alongside some sliced cucumbers and lemon wedges to add freshness to the presentation.