| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegan | Vegtime2 | 4 | servings |
INGREDIENTS
| 2 | c | Packed cilantro leaves |
| 2 | tb | Peeled and grated fresh gingerroot |
| 2 | ts | Minced garlic |
| 2 | tb | Minced onion |
| 1 | Seeded and chopped mild jalapeno; up to 2 | |
| 1 | Lime; Juice of | |
| 2 | tb | Water |
| 1 | ts | Ground cumin |
| 1/2 | ts | Salt |
| 3 | ts | Sugar |
| 8 | Papads |
INSTRUCTIONS
4 SERVINGS VEGAN Papads, also called papaciums, are crunchy lentil wafers available in Indian grocery stores. They come in many flavors: studded with green chilies or with crushed black pepper. Traditionally, they are deep-fried, but here they are baked without any oil to keep the fat content low. Served with the Fresh Cilantro Chutney, they make a splendid appetizer. Preheat oven to 350 degrees. In blender, combine all ingredients except papads and process until smooth, adding a teaspoon or more water if necessary for desired consistency. Taste and adjust seasonings. Transfer to bowl, cover and refrigerate until ready to serve. Place several papads on an ungreased baking sheet in a single layer. Bake until crisp and evenly browned, about 10 minutes. (Bubbles will appear on the surface.) Remove from oven. Stir chutney and serve with papads. PER SERVING: 75 CAL.; 4G PROT.; 0 TOTAL FAT (10 SAT. FAT); 46G CARB.; 0 CHOL.; 449MG SOD.; 5G FIBER. Recipe by: Vegetarian Times Magazine, April 1998, page 54 Converted by MM_Buster v2.0l.
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