Loaded Poppadoms
, 10 min, Serves 4-6
A towering dinner-party snack of crisp poppadoms layered with lime pickle, yoghurt, Bombay mix, pomegranate and herbs.
| 100 g lime pickle, finely chopped | Chop pickle, stir in oil | Layer in thirds, serve at once |
| 50 ml olive oil | ||
| 165 g salted poppadoms, broken into pieces | ||
| 60 g pomegranate seeds | ||
| 10 g mint leaves, finely chopped | ||
| 20 g coriander leaves, finely chopped | ||
| 50 g golden raisins | ||
| 200 g natural yoghurt | ||
| 50 g Bombay mix | ||
| 2 tbsp pomegranate molasses |
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