Chickpea Raita with Poppadoms
Ingredients
1 Tablespoon Green onion, chopped
½ Tablespoon cumin seeds
½ Cup chickpeas, cooked
2 cucumbers
½ cup cherry tomato
1 Cup mint yogurt (see recipe above)
6 large poppadoms, fried or oven toasted.
Salt
Method of preparation
Dice the cucumbers and tomato finely.
Mix together all ingredients, put in a serving bowl and garnish with fresh cumin seeds.
(you can let sit in the fridge for 30 min)
Serve with toasted poppadoms or fried and drained.
This dish is considered a side dish or a starter.
It is often served next to spicy curries to cool off the heat.
Gluten free
