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Papads With Fresh Cilantro Chutney

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CATEGORY CUISINE TAG YIELD
Grains Vegan Vegtime2 4 Servings

INGREDIENTS

2 c Packed cilantro leaves
2 T Peeled and grated fresh
gingerroot
2 t Minced garlic
2 T Minced onion
1 Seeded and chopped mild
jalapeno up to 2
1 Lime, Juice of
2 T Water
1 t Ground cumin
1/2 t Salt
3 t Sugar
8 Papads

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 27
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 305mg
Potassium: 159.5mg
Carbohydrates: 6.3g
Fiber: <1g
Sugar: 3.7g
Protein: <1g


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