Mini poppadoms loaded with Holy Cow! curry sauce, yoghurt, mango chutney, pickled onions and pomegranate seeds. The party platter that disappears in minutes. Use any sauce - Tikka and Goan work especially well.
Prep: 5 mins | Cook: 15 mins | Total: 15 mins
Serves 4-6
1/2 pouch Holy Cow! curry sauce (Tikka Masala or Goan recommended),
1 bag mini poppadoms,
4 tbsp natural yoghurt,
2 tbsp mango chutney,
2 tbsp tamarind chutney,
Seeds of 1/2 pomegranate,
Pickled red onions to top,
Small bunch fresh coriander,
1 green chilli, finely sliced (optional)
1. Warm the sauce: Gently warm the Holy Cow! sauce in a small pan for 2-3 minutes. You want it slightly loosened - add a splash of water if needed.
2. Lay out the poppadoms: Arrange the mini poppadoms on a large serving board or platter.
3. Top each one: Add a small spoonful of curry sauce to each poppadom. Follow with a dot of yoghurt, a little mango chutney and a tiny amount of tamarind.
4. Garnish: Scatter pomegranate seeds, pickled onions and fresh coriander over the platter. Add sliced green chilli if using.
5. Serve immediately: These need to go straight from platter to mouth - the poppadoms soften quickly once topped.
Tip: Set up all the toppings in small bowls and let guests build their own - it becomes an activity as well as a starter.
