Indian Appetizer Bites with Dipping Sauce

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Indian Appetizer Bites with Dipping Sauce
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
464
calories
Calories

Healthy, because

Even smarter

Nutritional values

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.

1 serving contains
(Percentage of daily recommendation)
Calorie464 kcal(22 %)
Protein9.09 g(9 %)
Fat8.87 g(8 %)
Carbohydrates95.01 g(63 %)
Sugar added4.37 g(17 %)
Roughage9.94 g(33 %)
Vitamin A485.65 mg(60,706 %)
Vitamin D0 μg(0 %)
Vitamin E1.45 mg(12 %)
Vitamin B₁0.25 mg(25 %)
Vitamin B₂0.16 mg(15 %)
Niacin4.58 mg(38 %)
Vitamin B₆0.38 mg(27 %)
Folate177.26 μg(59 %)
Pantothenic acid0.9 mg(15 %)
Biotin0.32 μg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C288.04 mg(303 %)
Potassium1,447.59 mg(36 %)
Calcium136.95 mg(14 %)
Magnesium117.32 mg(39 %)
Iron3.11 mg(21 %)
Iodine3.19 μg(2 %)
Zinc0.88 mg(11 %)
Saturated fatty acids4.9 g
Cholesterol20 mg

Ingredients

for
4
For the chutney
2 tablespoons Ghee
1 green chile pepper (finely chopped)
1 pinch Turmeric
1 teaspoon Mustard seed
2 tablespoons brown sugar
2 green Papaya (approx. peeled, halved, seeds removed, diced)
lemons (juiced from one lemon)
1 tablespoon fresh Curry leaves (chopped)
For the bhajis
1 cup flour (sifted)
¼ teaspoon Baking powder
1 pinch Turmeric powder
1 pinch cayenne pepper
1 pinch Coriander
1 teaspoon salt
½ teaspoon Cumin
3.333 cups potatoes (thinly sliced)
vegetable oil (for frying)
Curry leaves (to garnish)
How healthy are the main ingredients?
potatoGheeTurmericPapayalemoncayenne pepper
Preparation

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

1.

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.

2.

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.

3.
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.
4.
Quickly fry the curry leaves in the hot oil and use to garnish the bhajis. Serve with the papaya chutney.