Indian Appetizer Bites with Dipping Sauce

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Indian Appetizer Bites with Dipping Sauce
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1 hr

Healthy, because

Even smarter

This festive Indian starter is packed with nutrients from ingredients like papaya, which is rich in potassium, fiber and vitamin C, as well as nutrient-dense spices such as turmeric and coriander.

This light vegetarian appetizer is perfect served before a more heavy, meat-centric dish.


For the chutney
2 Tbsps Ghee
1 green chili pepper (finely chopped)
1 pinch Turmeric
1 tsp Mustard seed
2 Tbsps brown sugar
2 green Papaya (approx. peeled, halved, seeds removed, diced)
lemons (juiced from one lemon)
1 Tbsp fresh Curry leaves (chopped)
For the bhajis
1 cup flour (sifted)
¼ tsp Baking powder
1 pinch Turmeric powder
1 pinch cayenne pepper
1 pinch Coriander
1 tsp salt
½ tsp Cumin
3.333 cups potatoes (thinly sliced)
vegetable oil (for frying)
Curry leaves (to garnish)
How healthy are the main ingredients?
potatoGheeTurmericPapayalemoncayenne pepper

Kitchen utensils

1 Pot, 1 Skillet, 1 Casserole dish, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Fine grater, 1 Slotted spatula, 1 Lid

Preparation steps


To make the chutney, heat the ghee and sweat the chile. Add the turmeric, mustard seeds, sugar, and papaya, cook for 1 minute then add 4 ounces water. Simmer for approx. 10 minutes and then season with lemon juice, curry leaves, and salt. Let cool.


To make the bhajis, mix the gram flour with the baking powder, turmeric, cayenne pepper, coriander powder, and salt. Add the cumin and 8 ounces of water and stir into a thick batter. Stir in the potato slices.

Heat the oil in a heavy-based saucepan - you can tell when the oil is hot enough because bubbles will appear on a wooden spoon held in the fat. Fry each potato slice for approx. 4 minutes until golden brown, turning occasionally. Pat dry on kitchen paper.
Quickly fry the curry leaves in the hot oil and use to garnish the bhajis. Serve with the papaya chutney.