Rajasthani Thali

Ingredients

• 1 15-oz can canned chickpeas, drained and rinsed
• 1 cup all-purpose flour
• ¾ cup plain yogurt
• 1 medium cucumber, diced small
• 1 teaspoon cumin seed
• 1 to taste salt and pepper to taste

Instructions

1. 1

   Place a large nonstick skillet over medium-high heat and wait 2 minutes until the bottom feels hot when you hold your hand 2 inches above it.

2. 2

   Add 1 teaspoon of cumin seed to the hot skillet and stir constantly for 30 seconds until the seeds turn golden brown and smell toasted and nutty.

3. 3

   Scatter the drained chickpeas into the pan with the cumin, then add 0.5 teaspoon salt and 0.25 teaspoon pepper; stir every 15 seconds for 8 minutes until the chickpeas are golden and beginning to crisp.

4. 4

   While chickpeas cook, measure 1 cup flour into a medium bowl and add 0.25 teaspoon salt.

5. 5

   Pour 0.33 cup water into the flour mixture in a slow stream, stirring with a wooden spoon until a shaggy ball forms with no dry flour visible.

6. 6

   Knead the dough in the bowl by pressing the heel of your hand into it, folding it back toward you, and rotating the bowl a quarter turn; repeat this motion for 3 minutes until the ball feels smooth and springs back when you press it.

7. 7

   Divide the dough in half and roll each half into a ball; let them rest on the counter for 2 minutes.

8. 8

   Place a dough ball between two pieces of plastic wrap and press it with your palm repeatedly until it is a flat disc about 8 inches across and 0.25 inches thick.

9. 9

   Slide the disc onto the warm skillet (after you've transferred the cooked chickpeas to a bowl) and cook for 2 minutes until brown spots appear on the bottom, then flip it and cook the other side for 1.5 minutes until it is golden and puffs slightly.

10. 10

    Transfer the flatbread to a plate and repeat with the second dough ball.

11. 11

    In a small bowl, whisk together the yogurt, diced cucumber, 0.25 teaspoon salt, and 0.125 teaspoon pepper until the mixture is uniform and creamy.

12. 12

    Arrange the thali: place both flatbreads on a large plate or thali, then pile the spiced chickpeas to one side, the yogurt-cucumber raita in the center, and leave room for salt and pepper on the edge.

Tools you’ll need

• 12-inch nonstick skillet
• medium mixing bowl
• wooden spoon
• small bowl
• whisk
• large plate or metal thali
• plastic wrap
• measuring cups and spoons

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