Earlier this year, we threw a giant Indian party with almost 20 guests in attendance. It was a huge hit. Seeing the photos, my students requested Indian food for the gallery openings at Carver, and my dad requested Indian food for his birthday. I have been bringing these recipes back out regularly because they are fairly easy to make, delicious, and feed a lot of people!
This Friday, I will be throwing a huge Indian party for my AP Studio kids who are about to graduate, and overwhelmingly, they too requested Indian food. I don’t have kids over frequently, but I wanted to celebrate all of the accomplishments these kids achieved and thank them for repaintinf all of the gallery walls in the school, which they did knowing they were being bribed with food.
Check back all week for more recipes!
This Cilantro Chutney is a very delicious and versatile recipe. I serve it with Naan or Chapati for an appetizer, or as a dressing over a root vegetable and arugula salad, or a topping for a piece of salmon sautéed in butter. You will not regret making a big batch of this!
Chapati is my favorite bread to pair with the Cilantro Chutney. It is a simple, unleavened bread that would be served with every meal. The chapati facilitate you eating your curries and sambals with your hands! The oil and whole wheat flour combine to make a really earthy, textured bread that is delicious! It is also quicker than naan to prepare since you do not have to wait for it to rise!
2 bunches cilantro
1/2 cup peanuts
1/4 cup lemon juice
1/3 cup brown sugar
1/2 tsp ground turmeric
3-4 green chilies
salt and pepper
- Grind cilantro in a blender or grinder. Add remaining ingredients.
- Grind into smooth paste.
- Season with salt and pepper and adjust flavors to your liking.
7 cups chapati flour (or 3 1/2 cups bread flour and 3 1/2 cups wheat flour)
1/2 cup olive oil
1 1/2 tsp salt
2 1/2 – 3 cups hot water
- Mix the flour and salt in a bowl or on the counter.
- Make a dent in the middle and pour in oil.
- Mix with your hands until the oil is evenly spread out. It will look like wet sand.
- Add the hot water slowly, mixing in between.
- Add a bit more if needed to bring the dough together into a rough ball.
- Knead the dough for 5-8 minutes until it is smooth.
- Oil the dough to make it easier to handle and divide into four balls.
- Divide the first three of the four balls into 8 even sections each.
- Divide the last in half. Reserve half for Goat Biryani and divide the second half into 4 balls. You should have 28 small balls and one larger. If not making Biryani, make 32 balls.
- Flour your counter generously.
- Flatten each ball and roll out into a 4-5 inch circle.
- Flip to spread flour around and roll out to an 8 or 9 inch circle.
- Repeat with remaining chapati.
- Heat up a dry frying pan or dutch oven.
- Add one chapati at a time and wait for the edges to turn lighter. Lift up occasionally to check for slight browning. This should take about 30-40 seconds. The surface will begin to make small bubbles. This is good.
- Flip and cook for the same amount of time on the other side.
- Flip back to the first side. Your chapati should start blowing up and making a large bubble. Smash it down and flip and cook for another 10 seconds on the other side
- Keep warm and covered with foil or a towel to prevent drying out.
Total cooking time: 20 minutes for Chutney, 1 hour for Chapati, Serves 10-15, makes 28-32 Chapati