Spicy aubergine and poppadom snacks
I have always been a huge fan of the dahi puri street-style starter at Satya South Indian restaurant in Auckland. It inspired me to make a version at home, which I served at a recent drinks party. They were a huge hit, but as the poppadoms quickly soften once the topping is applied, don’t assemble them until the last minute.
- Using a sharp knife, cut the poppadoms into quarters. Heat 6 tablespoons of the oil in a heavy frying pan. When it’s hot, put 4 pieces at a time into the oil, turning so they blister and puff up (about 30 seconds). Drain on paper towels, then repeat the process so you have 24 pieces.
- When cold, store them in an airtight container.
- Cut each aubergine into 4 slices and dust with the curry powder (or vegetable masala spice mix) and salt. The thin asian aubergines work best. Add the remaining oil to the pan (you may need a little more) and gently fry the aubergine pieces on each side over a low heat until golden and tender – about 4-5 minutes. Keep aside until needed.
- To assemble, place a piece of aubergine on each poppadom triangle. Top with a teaspoonful of yoghurt (use Whangaripo buffalo yoghurt or creamy cow yoghurt), then drizzle a little mango chutney on the yoghurt. Finally, add the sliced herbs and serve immediately. Use a combination of mint, coriander, vietnamese mint, basil.