When I had my first savoury dutch baby, it was following Melissa’s recipe from HomespunObsessions. Since then, I’ve made it twice. With eggs, potatoes, roasted tomato and bacon chutney, just like she suggests…and dare I say it? more bacon.
Then one day, my guy asked a simple question: “what if you made an Indian version?” My eyes widened. I can make all the versions. Dutch babies are something you can totally play with, from batter to fix-ins, from savoury to sweet. I have a Syrian idea lined up but first, all I could picture was a turmeric-golden pancake.
Everything else served with it was just the day’s craving. Feel free to mix things up!
For my chutney, a touch of sweet and lots of heat is how I like it.
for the green chutney
-1 1/2 cup cilantro, tightly packed, stems okay
-1/2 cup mint (or just use more cilantro)
-1 tbs ginger, minced
-1 big garlic clove, chopped
-1 small green chile, with or without seeds (up to you)
-2 tsp tamarind or pomegranate molasses* (optional)
-1 1/2 tbs fresh lemon juice
-1 tsp freshly ground cumin
-pinch of salt
-3-4 tbs filtered water (to create desired consistency)
Place everything but the water into a food processor and blend. Add a little water at a time to reach the consistency you desire. Put the chutney in a sealed container and keep in the fridge til ready to use.
Note: one time, I ran out of tamarind and ended up using peach jam. Loved it.
for the chana masala
-10.5 oz cherry tomatoes, divided
-1/2 a medium-sized onion
-1 tsp cumin seeds
-1 tbs ghee
-1-inch knob ginger, minced
-2 big garlic cloves, chopped
-1 heaping tsp garam masala
-1/2 tsp turmeric
-1/4 tsp cinnamon
-1/4 tsp ground red chili
-1 15 oz can chickpeas, drained
-cilantro, for serving
Chop half of the tomatoes and puree the other half with the onion.
In a pot under low heat, gently toast your cumin seeds til fragrant. Raise the heat to medium and add ghee, ginger, garlic, spices, chickpeas, and saute for about a minute. Add your fresh tomato sauce. Simmer for about 20 minutes, stirring occasionally. Season to taste and add some freshly chopped cilantro.
for the yogurt-marinated chicken
-1 pound boneless, skinless chicken breast, cubed
-about 3 oz full fat yogurt
-1/2 cup tightly packed cilantro
-1 tbs minced ginger
-1 garlic clove chopped
-1 tbs lemon juice
-1 tsp garam masala
-1/2 tsp cumin
-1/2 tsp red pepper
-1/2 tsp turmeric
Place chicken in a bowl or ziplock bag.
In a food processor, blend all ingredients til everything is fully incorporated and chopped. Add to the chicken, mixing with your hands. Let it marinate up to 2 hours.
Preheat your oven to 400. Layer the chicken in a roasting pan and roast for about 20 minutes, til they’ve browned a bit. I like to turn them over once at the 10-minute mark to brown on both sides.
for the dutch baby
-3 large eggs, room temp
-3/4 cup milk, room temp
-1/2 cup flour (white whole wheat I use)
-1/2 tsp salt
-1/2 tsp ground turmeric
-pinch of red pepper and cumin
-2 tbs ghee
Preheat your 9-inch cast iron skillet in a 425 degree oven.
Make your batter by adding your eggs, milk, flour, and seasonings to a large bowl. Using a hand-mixer/blender/food processor set to medium-high speed, blend til the mixture looks light and fluffy, about 2 minutes.
Take your preheated cast iron out and add the ghee. Make sure the ghee gets spread around, including the sides. Then quickly add the batter and place it into the oven, leaving it untouched for 18-20 minutes. Try not to take a peak or it might deflate on you.
Serve immediately with all the fix-ins. Think about your next dutch baby project.