Falafel Platter, Homemade Naan and Chicken Koftas
Here is the falafel platter I made last week to accompany my lentil salad.
The homemade falafel recipe is from Little Spice Jar and the Naan recipe from @saj_zn on Instagram. Sajida is my cousin and saved me from almost disaster as the original Naan recipe I had, used yeast and mine was expired! She messaged me at just the right moment and her recipe is much easier as it uses baking powder. Now that I have made it twice (in one week) I can tell it’s going to be a staple in my household. It went perfectly with the Chicken Koftas which were inspired by Nina Septoe,check her out @nina.septoe on Instagram. Nina is a Chef and one of my colleagues at work and we are always swapping dinner inspo!
Homemade Garlic Naan: by Sajida Rasool @saj_zn
- 2 cups flour
- 2 tsp baking powder
- 2 Tb ghee
- 1 Tb crushed garlic
- 1/2 cup milk
- 1 tsp salt
- 1 tsp mixed herbs
- +/- 1/2 cup sour milk
- Mix ghee with flour. Add in rest of ingredients besides sour milk. Slowly add until soft dough is formed.
- Leave to rest, make 6 balls.
- Roll out like roti in side plate size.
- Toast in frying pan with a little ghee.
- 2 x chicken breast
- 1 piece of bread soaked in water and squeezed out
- 1/2 onion
- 1 green chilli
- fresh coriander and mint (small handful of each)
- 1 clove garlic
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp paprika
- 1 tsp salt
- Mix all ingredients in a food processor until fine. Stop before it gets pasty!
- Put some oil onto your hands and roll into a kofta/kebab or seekh shape.
- In a hot frying pan brown the koftas on each side then add a little bit of water to the pan to help it steam and cook.
- Serve hot with tzatziki, fresh naan, hummus and a chunky chopped salad.