This is an excellent way to use up leftover samosa burgers and coconut mint chutney. If you don’t happen to have either, use any veggie burger or vegetable kabobs and store-bought chutney. I highly recommend at least making the chutney, though. It compliments the raita relish so well.
Raita is a traditional Indian side dish made with yogurt, vegetables, herbs, and spices. I used that as an inspiration for this relish. If you are unfamiliar with naan, I suggest you fix that problem immediately. It’s a delicious, fluffy Indian bread made in a tandoor oven. I didn’t feel like messing with yeast tonight, so I made something reminiscent of naan, but super simple like a tortilla. Naantilla.
I used to be afraid of making a dough. I actually never even made break from scratch until a month ago. I have since gained 5 pounds. Yes, it’s a problem. I am working on my addiction, though. Or should I say dough. Sorry!
When you roll out the naantillas, make sure they are extra thin. If they are too thick, they won’t bubble up and cook properly. I oiled my rolling pin to keep it from sticking. While one is cooking, roll out the next. Naan is usually made with yogurt, but I don’t really care for it, so I added 1 1/2 tablespoons of rejuvelac to the milk to give it that tangy touch. If you don’t have any, just up the amount of milk and add a squirt of lemon juice. I also added a little bit of garlic powder to the flour. Feel free to experiment with different spices and herbs in the dough. Also, if you have time, make the relish ahead of time so the flavors can meld. If you’re pressed for time, make the relish while the dough rests. This recipe yields eight naantillas and 2 cups of relish.
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons olive oil
- 3/4 cup of plant-based milk plus 1 1/2 tablespoons of rejuvelac
Mix the dry ingredients well.
Add the wet ingredients and make a dough. Knead for about 3-5 minutes or until the ball hold on to itself.
Let it rest for 10 minutes.
Heat a skillet over medium-high heat.
Divide into eight balls.
Roll a dough ball into a tortilla shape and make it as thin as possible.
Cook until it starts to bubble, then flip and cook until brown, about 60-90 seconds per side.
- 1/2 cup of plant-based sour cream like cashew sour cream
- 1 tablespoon chopped mint
- 2 tablespoons chopped cilantro
- 2 tablespoons shredded carrots
- 2 tablespoons chopped cucumber
- 3 tablespoons chopped tomato
- 1/8 teaspoon cumin
- dash of cayenne
- salt and pepper to taste
Mix everything together and let it sit for at least 15 minutes. Serve chilled.
- 1 naantilla
- raita relish
- coconut mint chutney or any chutney you have on hand
- samosa burger or any veggie burger or grilled veggies
- chopped cabbage
Cut a veggie burger in half and place in the middle of the naantilla.
Top with chopped cabbage, chutney, and relish.