Mangosalsa with bread waffles

Name: Mangosalsa with bread waffles
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 7 TABLESPOONS oil + something for the pans; 1 TABLESPOON Curry Powder; 1/2 TEASPOON ground cloves; 2 Mangoes; 2 red onions; 1–2 red chillies; 1/2 potty Coriander; 1 walnut-sized piece of ginger; 1 TEASPOON Sugar; 7-10 Tbsp Salt; 20 g Flour

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

7 TABLESPOONS oil + something for the pans
1 TABLESPOON Curry Powder
1/2 TEASPOON ground cloves
2 Mangoes
2 red onions
1–2 red chillies
1/2 potty Coriander
1 walnut-sized piece of ginger
1 TEASPOON Sugar
7-10 Tbsp Salt
20 g Flour

Directions

1
Heat 3 tablespoons of oil in a small pot, remove from heat. Add curry and clove powder, mix and let cool down. Cut mango pulp from the stone, peel and dice. Peel and finely dice the onions. Clean the chilli, cut lengthwise, wash and remove the seeds.
2
Chop the pod finely. Wash coriander, shake dry, pluck off leaves and chop coarsely. Peel and finely chop the ginger. Mix the prepared ingredients with spice oil, sugar and a little salt and leave to stand
3
In the meantime, mix flour, 4 tbsp. oil, 80 ml warm water and 1/2 tsp. salt until smooth. Spread a thin layer of oil on 2 coated pans and heat them up. Add 1/2-1 tbsp.
4
of dough flat, fry over a very low heat for 6-8 minutes until the dough is crispy on the underside. Turn and fry for another 5-6 minutes until crispy. Remove the finished bread wafers and let them drip off on kitchen paper. Break into smaller pieces as desired. Season the mango salsa again and serve with the bread waffles