Naanzanella

Naan is a flatbread that’s one of the foundations of Indian cuisine. I wanted to pay homage to it by presenting it in a form that’s not been seen before. The yogurt dressing is versatile and can be used on other salads and dishes. Bhel puri is an Indian snack mix and can be found at Indian markets.

Ingredients

For the mint chutney

• 2 cups (60 g) fresh cilantro leaves

• 2 cups (60 g) fresh mint leaves

• 5 to 6 fresh green chiles, stemmed

• 1 (1/2-inch / 1.25-cm) piece fresh ginger

• 1 cup (240 ml) mango pulp

• 1/2 cup (120 ml) freshly squeezed lime juice

• Salt

For the tamarind chutney

• 3/4 cup (180 ml) tamarind water*

• 3/4 cup (50 g) organic dark brown sugar (or jaggery, if available)

• 1/2 cup (65 g) pitted dates

• 1/2 teaspoon cumin seeds, toasted

• 1/2 teaspoon fennel seeds

• 1/4 teaspoon chili powder

• 1/4 teaspoon salt

*To make tamarind water, mix 1 tablespoon tamarind concentrate with 3/4 cup (180 ml) water.

For the naanzanella

• Canola oil

• 4 pieces naan, diced

• 1/2 cup (120 ml) plain yogurt

• Zest and juice of 1/2 lemon

• Salt

• 2 cups (330 g) thinly sliced strawberries

• 1 large handful bhel puri

• Edible flowers (optional)

Directions

For the mint chutney

In a food processor, pulse together the cilantro, mint, green chiles, and ginger until finely chopped. Add the mango pulp and lime juice and purée into a smooth but not homogenous paste. Season to taste with salt. Set aside 1/4 cup (60 ml). The leftover chutney can be refrigerated and should be used within 1 or 2 days.

For the tamarind chutney

In a small saucepan, combine the tamarind water, organic dark brown sugar, pitted dates, cumin seeds, fennel seeds, chili powder, and salt and bring to a boil. Lower the heat and simmer, stirring occasionally, for 8 to 10 minutes or until reduced to a thick liquid. Remove from the heat and let cool. In a food processor or blender, or with an immersion blender, purée into a smooth paste. Set aside 1/4 cup (60 ml). The leftover chutney can be covered and kept in the refrigerator for at least 1 week.

For the naanzanella

Set a rack inside a baking sheet, line the rack with paper towels, and arrange it near the stove. In a large skillet, heat about 1 inch (2.5 cm) of canola oil over medium-high heat until shimmering. Working in batches, fry the naan, tossing occasionally and lowering the heat as needed, for about 3 minutes or until crispy. Using a slotted spoon, transfer the naan to the paper towel–lined rack to drain and cool. Repeat to fry the remaining naan.

While the naan is cooling, in a small bowl, mix the yogurt with the lemon zest and juice and season to taste with salt.

In a large bowl, toss the naan with 1/4 cup (60 ml) of the yogurt mixture, along with 1/4 cup (60 ml) each of the mint chutney and tamarind chutney. Add more yogurt and either chutney to taste. Divide the naan mixture among plates, garnish with the strawberries, bhel puri, and edible flowers, if using, and serve.

More about A Place at the Table: The book is produced in collaboration with the Vilcek Foundation, which is dedicated to raising awareness of immigrant contributions in America and fostering appreciation of the arts and sciences. The publication of the book follows the Vilcek Foundation's prestigious 2019 chef awards this spring, which only happen every 5 years. The winner of the Vilcek Prize in Culinary Arts this year was just announced and it was Marcus Samuelsson.

More about A Place at the Table: The book is produced in collaboration with the Vilcek Foundation, which is dedicated to raising awareness of immigrant contributions in America and fostering appreciation of the arts and sciences. The publication of the book follows the Vilcek Foundation's prestigious 2019 chef awards this spring, which only happen every 5 years. The winner of the Vilcek Prize in Culinary Arts this year was just announced and it was Marcus Samuelsson.

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