Carrot and Zucchini On Pappadums Recipe

Carrot and Zucchini On Pappadums Recipe

1 tablespoon vegetable oil

2 garlic cloves, crushed

1 teaspoon minced chili

1 teaspoon cumin seeds

1 kaffir lime leaf, finely sliced

2 medium carrots, peeled and grated

2 medium zucchini, grated

2 tablespoons chopped parsley

2 tablespoons chopped mint

100g packet plain mini pappadums

½ cup light sour cream, to serve

Method:

Heat oil in a frying pan on medium.  Cook garlic, chili, cumin and lime leaf for 2 minutes.  Add carrots and zucchini, and cook for 2-3 minutes, until vegetables are tender.  Remove from heat.  Stir through parsley and mint.  Season to taste.  Cool.

Microwave pappadums according to packet instructions.  Spoon 1 tablespoon carrot mixture into center of each pappadum and top with a little chutney.  Serve with sour cream.