Serves: 4
Preparation time: 10 minutes
Cooking time: 20 minutes
Ingredients
For almond dip:
Almonds roasted & crushed 1/2 cup
Tomato chopped 1 cup
Garlic cloves 2 nos
Sprig Basil 1 nos
Lemon 1/2 nos
Salt 1/2tsp
Pepper 1/2tsp
For Namakpara:
Refined flour 250 g
Sugar 10 g
Salt 1 tsp
Olive oil 20 ml
Water 150 ml
Method: For the dip, put the tomatoes in a bowl. Crush the garlic, chop and add to the tomatoes. Chop the basil sprig finely and add to tomatoes with other ingredients. Refrigerate for a while. To make the namakpara, mix the ingredients and knead into dough. Rest it for 10 mins. Now roll the dough into a thin sheet and bake it in a pre-heated oven at 200°C for 10-12 minutes. Remove and break into pieces. Serve with the almond dip.
Created for the Almond Board of California
