Dal bread with fruity peach and tomato salsa

Name: Dal bread with fruity peach and tomato salsa
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 100 g Chickpea flour; 150 g Flour; 1 knife tip Baking Powder; 1 TEASPOON ground turmeric; 1 egg (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp ground cilantro; 1 can(s) (425 ml) Peach halves; 1 green pepper; 5 (approx. 500 g) medium-sized tomatoes; 1 small onion; 8 Stem(s) Coriander; 2 TABLESPOONS Chilli sauce for chicken; 1-2 TEASPOONS Tomato Ketchup; 2 TABLESPOONS Cider vinegar; 1 TABLESPOON Oil; 1-2 TABLESPOONS clarified butter

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

100 g Chickpea flour
150 g Flour
1 knife tip Baking Powder
1 TEASPOON ground turmeric
1 egg (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp ground cilantro
1 can(s) (425 ml) Peach halves
1 green pepper
5 (approx. 500 g) medium-sized tomatoes
1 small onion
8 Stem(s) Coriander
2 TABLESPOONS Chilli sauce for chicken
1-2 TEASPOONS Tomato Ketchup
2 TABLESPOONS Cider vinegar
1 TABLESPOON Oil
1-2 TABLESPOONS clarified butter

Directions

1
Mix both types of flour, baking powder, turmeric and 250 ml cold water to a smooth dough. Stir in the egg and season with salt, pepper and some coriander. Let dough rest for about 20 minutes.
2
Put the peaches in a sieve and let them drain. Halve, clean and wash the peppers. Wash and clean the tomatoes. Cut peaches, peppers and tomatoes into small cubes. Peel and finely dice the onion.
3
Wash coriander, shake dry, chop leaves of 6 stems finely. Mix paprika, tomatoes, peaches, chopped coriander, chili sauce, ketchup, vinegar and oil and season with salt and pepper.
4
Melt the clarified butter in portions in a coated pan. Fry 4 dal breads of 2-3 tbsp. each in the pan for approx. 4 minutes, turning them over. Remove the breads and keep warm. Fry 8 more dal breads from the remaining dough in the same way.
5
Serve dal breads with the salsa and garnish with coriander leaves.