Indian Appetizer Bites with Dipping Sauce
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)
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.